Author Notes
Came from a fabulous cook, an old Italian friend of my parents. This is not only swooningly delicious but also gorgeous. —writejudi
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Ingredients
- For the tart
-
1/2 pound
peeled whole almonds
-
1/4 pound
pine nuts
-
1/4 pound
toasted walnut halves
-
1/4 pound
candied orange peel
-
1/2 pound
yellow raisins
-
2 tablespoons
orange blossom honey
-
2 tablespoons
apricot jam
-
2 tablespoons
melted unsalted butter
-
2 teaspoons
vanilla
-
3
large egg yolks
-
1/4 cup
Sambuca
-
1/2 pound
Amaretto cookies
-
1/2 teaspoon
salt
- For the crust
-
1 cup
unsalted butter
-
1 cup
white sugar
-
4 cups
unbleached all-purpose flour
-
1 teaspoon
baking powder
-
3
large eggs
-
powdered sugar for dusting
Directions
-
In the food processor, pulse the nuts and amaretto cookies until they are coarsely ground. Put in large bowl.
-
Add the orange peel, raisins, jam, honey, melted butter, vanilla, egg yolks, salt and Sambuca. Mix very well and set aside.
-
Make the crust. In clean food processor bowl, cream the butter and sugar.
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Gradually add the flour and baking powder and pulse until incorporated.
-
Mix in eggs, one at a time until the pastry is smooth.
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Put in bowl, cover with plastic wrap and chill for one hour.
-
Reserve 1/4 of the pastry and pat the rest into the bottom and sides of an ungreased large pizza pan (no holes on the bottom!) or into an ungreased jellyroll pan approximately 10" x 15".
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Spread the fruit and nut filling in the pastry-lined pan.
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Take the remaining dough and divide into six pieces. Working quickly, roll each piece in your hands into a long roll and form a criss-cross pattern over the filling.
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Gently attach each strip to the pastry at the edge of the pan and crimp the edges into whatever design you prefer.
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Bake in a preheated 350? oven for 30 minutes. Remove and let cool. Dust with powdered sugar.
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