Dried fruit tart – Italian Cuisine


Prepare the pastry: put the ingredients in a bowl and knead quickly, then wrap with cling film and leave in the fridge for at least 30 minutes.

Prepare the filling: put the ricotta, the almond flour, the egg yolk, the sugar, the rum and the grated lemon peel in a bowl and work well with the whisk, until you get a very homogeneous cream.

Take the pastry back, roll it out on a lightly floured surface to create a sheet of about 5 mm, then transfer it to the greased and floured mold, lined well and trimmed the edges.
Prick the bottom with the tines of a fork, then pour the cream into it, leveling the surface well.

Bake for about 30 minutes at 180 ° C, in a preheated convection oven, then remove from the oven and let it cool.
Prepare the topping: leave the isinglass to soak in cold water for at least 10 minutes, then bring the water to a boil and dissolve the squeezed isinglass and honey in it.
Decorate the tart with the dried fruit arranged in concentric circles, then use the topping as a covering jelly, pouring it over the entire surface.

The dried fruit tart is ready: let the gelatine solidify before serving.

This recipe has already been read 264 times!

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close