Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1 egg yolk
- 1/4 cup milk
- 1/2 cup almond paste
- 1/4 cup powdered sugar
- 1/2 tsp almond extract
- Assorted dried fruits (such as apricots, figs, and cherries)
- Food coloring (optional)
- Edible gold leaf (optional)
Special equipment needed:
- 9-inch tart pan with removable bottom
- Parchment paper
- Rolling pin
- Pastry brush
- Food processor
- Plastic wrap
- Small paintbrush (for food coloring)
- Tweezers (for placing edible gold leaf)
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C).
2. In a food processor, pulse together the flour, butter, and granulated sugar until the mixture resembles coarse sand.
3. Add the egg yolk and milk, and pulse until the dough comes together.
4. Turn the dough out onto a lightly floured surface and knead briefly until smooth.
5. Roll out the dough to fit the tart pan, and transfer it to the pan. Trim the edges and prick the bottom with a fork.
6. Bake the crust for 15-20 minutes, or until lightly golden. Let it cool completely.
7. In the food processor, pulse together the almond paste, powdered sugar, and almond extract until smooth.
8. Divide the almond paste mixture into small portions, and color each portion with food coloring to resemble different fruits.
9. Shape the almond paste into small fruits, such as apricots, figs, and cherries.
10. Arrange the almond paste fruits on the cooled tart crust.
11. If desired, brush the almond paste fruits with a little water and place a small piece of edible gold leaf on top using tweezers.
12. Chill the tart in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
Makes one 9-inch tart, serves 8-10 people.
Nutritional information:
Calories per serving: 290
Fat per serving: 17g
Carbohydrates per serving: 29g
Protein per serving: 4g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the additional salt in the recipe.
- Soy milk or almond milk can be used instead of regular milk for a dairy-free version.
- Other types of dried fruits, such as raisins or cranberries, can be used instead of the suggested fruits.
Variations:
- Use different food coloring to create a variety of fruit colors.
- Add a layer of pastry cream or whipped cream on top of the almond paste fruits for extra richness.
- Use a different type of crust, such as a graham cracker crust or a shortbread crust.
Tips and tricks:
- To prevent the crust from shrinking during baking, chill it in the refrigerator for at least 30 minutes before baking.
- Use a small paintbrush to apply food coloring to the almond paste fruits for more precision.
- Use tweezers to place the edible gold leaf on top of the almond paste fruits for a delicate touch.
Storage instructions:
Store the Frutta Martorana Tart in the refrigerator for up to 3 days.
Reheating instructions:
The tart can be served cold or at room temperature. If desired, warm it in the oven at 350°F (180°C) for 5-10 minutes before serving.
Presentation ideas:
Serve the Frutta Martorana Tart on a decorative platter or cake stand. Garnish with fresh fruit or edible flowers.
Garnishes:
Fresh fruit, edible flowers, or a dusting of powdered sugar.
Pairings:
Serve the Frutta Martorana Tart with a cup of coffee or tea.
Suggested side dishes:
The tart can be served as a dessert on its own or with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the dough is too dry, add a little more milk.
- If the almond paste is too sticky, dust your hands with powdered sugar.
- If the crust is too brown, cover the edges with foil during baking.
Food safety advice:
Make sure to use food-grade edible gold leaf. Wash your hands and work surface thoroughly before handling the ingredients.
Food history:
Frutta Martorana is a traditional Sicilian dessert made of almond paste shaped into fruit shapes. It is named after the Martorana church in Palermo, where the nuns are said to have created the dessert in the 12th century.
Flavor profiles:
The Frutta Martorana Tart has a sweet and nutty flavor from the almond paste, with a buttery and flaky crust.
Serving suggestions:
Serve the Frutta Martorana Tart as a dessert at a dinner party or special occasion. It is also a popular dessert during the Christmas season in Italy.
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Region: Italian