The PRICKLY PEAR TART is a dessert that smells of sun and tradition, combining the crispness of shortcrust pastry with the intense, velvety flavor of this fruit typical of Southern Italy. The enveloping sweetness of the prickly pear jam pairs perfectly with the golden, fragrant base, creating a simple yet refined dessert.
Perfect for a wholesome breakfast, as a delicious snack or to serve at the end of a meal, this tart brings the colors and flavors of the Mediterranean to the table.
Each slice tells the magic of an ancient and precious fruit, transformed into a filling that wins you over at the first bite.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Summer, Autumn
- Energy 488.89 (Kcal)
- Carbohydrates 74.65 (g) of which sugars 44.42 (g)
- Proteins 6.63 (g)
- Fat 19.83 (g) of which saturated 12.38 (g)of which unsaturated 7.20 (g)
- Fibers 1.92 (g)
- Sodium 88.15 (mg)
Indicative values for a portion of 125 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup butter (cold)
- 1 pinch salt
- lemon zest
- 1 egg (medium at room temperature)
- 1 yolk
- jam (prickly pear)
To make the prickly pear tart you will need
- 1 Bowl
- 1 Work surface
- 1 Rolling pin
- 1 Tart pan
Preparing the Prickly Pear Tart
To prepare the PRICKLY PEAR TART, start by making the shortcrust pastry.
Pour the flour in a well on the work surface creating a central cavity and add the sugar, the butter, a pinch of salt and the lemon zest into it.
Work the mixture until you obtain a sandy texture. Add the whole egg, the yolk and work quickly until a ball forms.Wrap the pastry in plastic wrap and place it in the refrigerator for at least 30 minutes.
After chilling, take the dough and roll it out with a rolling pin, using flour if necessary. Cover a 8-inch pan with 3/4 of the dough.
Spread the prickly pear jam (RECIPE) and level the surface.
With the remaining shortcrust pastry cut strips and decorate your tart.Bake the prickly pear tart in a preheated static oven at 356°F for 30–35 minutes.
Remove from the oven, let cool completely and unmold. Serve with a dusting of powdered sugar.
