Amalfi tart: the recipe for a cream and sour cherry tart with an irresistible scent
Ingredients :
For the pastry (26 cm diameter pan)
Egg
2
Flour
300 gr
Butter
150 gr
Sugar
150 gr
Lemon
1
Sale
1 pinch
Baking powder
the tip of 1 tsp
For the stuffing
Black cherries
120 gr
Yolks
4
Flour
50 gr
Latte
400 ml
Sugar
150 gr
Lemon
1
For decoration
Powdered sugar
The Amalfi tart , or cream and black cherry tart, is a refined dessert and, thanks to the Amalfi lemons, with irresistible fragrances. In this recipe, a soft and fragrant pastry encloses a custard flavored with these exceptional citrus fruits and embellished with delicious black cherries . One of the most famous combinations, the one that sees the cream and black cherries as protagonists, typical of southern pastry , in particular from Puglia (just think of the pasticciotto from Lecce ) and from Campania, with its zeppole or the polacca aversana . A simply delicious recipe, to be enjoyed for breakfastor snack , accompanied by a good cup of hot tea. If you liked this filling, try it also with a soft base for tarts , or with a wholemeal shortbread shell .
How to prepare the Amalfi tart
Step 1
For the crust, use cold butter from the refrigerator. Collect all the ingredients in a bowl and mix quickly1until a smooth and homogeneous ball is obtained; wrap it in transparent film and let it rest in the refrigerator for half an hour. Do not knead the dough for too long, to prevent the heat from your hands from compromising the final result.
Step 2
Meanwhile, heat the milk in a saucepan with the lemon zest2.
Step 3
Mix the egg yolks with the flour and sugar, then slowly pour in the hot milk3and dilute well; put the mixture back on the heat and cook, stirring constantly, until thickened.
Step 4
Roll out the pastry into a layer about 5 mm thick and, using a rolling pin, line a 26 cm diameter tart mold4. Adjust the edges well and eliminate the excess pastry, which you will need to create the classic reticulated grid on the surface.
Step 5
Pour the cream into the mould5.
Step 6
Distribute the cherries on the cream6.
Step 7
Cut strips about 1 cm wide from the remaining pastry and use them to form a decorative grid on the cake7. Bake in a static oven at 180°C and cook for about 45 minutes.
Step 8
Once the cooking time has elapsed, take the tart out of the oven and let it cool completely, then unmold it, sprinkle it with a little icing sugar and serve8.
Advice
You can prepare the pastry and the cream in advance , and once cold, proceed to assemble the tart, which will then have to rest in the refrigerator after cooking: in this way all its flavors will have time to blend perfectly.
Also known as Sfusato Amalfitano , the Amalfi lemon is a Protected Geographical Indication product. It is characterized by a medium-thick, light yellow rind and a juicy, moderately acidic pulp with few seeds. In case it is necessary to obtain the zest , as in this recipe, make sure that the lemon has not been chemically treated : wash it carefully and dab it with a cloth or a sheet of absorbent kitchen paper; grate the rind with the appropriate grater , but do not also remove the white part of the fruit: slightly bitter, it would compromise the final result.
If you want to obtain a more crunchy and crumbly pastry, it is not necessary to add the baking powder ; you can flavor the pasta with grated lemon zest or, alternatively, natural vanilla powder or vanillin .
storage
The Amalfi tart can be kept in the refrigerator for a maximum of 2-3 days , closed in a special airtight container or covered on the surface with a sheet of transparent film.
