You know those recipes that look complicated but then surprise you by being really easy? The Amalfi-style tart is exactly that!
This year, for Father’s Day, I wanted to make something different from the classic zeppola, and this tart turned out to be the perfect choice. I fell in love at the first bite, and the celebrants loved it too.
The lemon-scented shortcrust, the soft velvety custard and the syrupy sour cherries that add that indulgent, slightly surprising touch… all together create a dessert that looks impressive without the stress. Trust me: once you try it, there’s no going back.
Here are some other citrus-scented recipes for you
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Cooking time: 45 Minutes
- Portions: 1Piece
- Cooking methods: Food processor/Thermomix, Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Amalfi-style tart
- 2 1/2 cups all-purpose flour
- 2/3 cup butter
- 3/4 cup powdered sugar (confectioners' sugar)
- 1 egg
- 1 lemon (organic – zest)
- 1 pinch salt
- 2 cups milk
- 7 tbsp granulated sugar
- 1/3 cup all-purpose flour
- 3 egg yolks
- to taste vanilla
- 1 lemon (organic – zest)
- to taste sour cherries in syrup (amarena cherries)
Tools
- 1 Food processor / Thermomix Bimby tm31 – tm5 – tm6 – tm7
- Bowls
- Small saucepans
- 1 Stand mixer
- 1 Grater
- 1 Rolling pin
Preparation of the Amalfi-style tart
Let’s start by preparing the PASTA FROLLA (shortcrust pastry) with a Bimby/Thermomix or with the stand mixer.
WITH BIMBY: Put the sugar and the lemon zest into the bowl and blend at speed 9 for 10 seconds. Scrape down with a spatula, then add the flour, the butter, the pinch of salt and the egg.
Mix at speed 4 for 30 seconds. Take the dough out and form it into a ball with your hands. Wrap in cling film and refrigerate for 30 minutes or until ready to use.
WITHOUT BIMBY: Work the flour with cold butter until you obtain a “sandy” texture. Add the sugar, the salt, the grated lemon zest and the lightly beaten egg. Work with your hands until you form a compact, homogeneous dough. Wrap it in cling film and refrigerate for 30 minutes or until ready to use.
Now prepare the CUSTARD, using the Bimby/Thermomix or following the traditional method.
BIMBY: Pour the milk, sugar, vanilla, grated lemon zest, flour and the yolks into the bowl. Cook for 9 minutes at 194°F (90°C), speed 4. Finally transfer to a bowl, cover with cling film placed directly on the surface and let cool.
WITHOUT BIMBY: In a saucepan pour the milk and the grated lemon zest and bring to a boil. Meanwhile, in a bowl, whisk the yolks together with the sugar and the flour. Once the eggs and sugar are well combined and the milk has reached a boil, combine the two preparations.
Whisk well and, when the mixture is smooth and homogeneous, pour it into a clean saucepan. Cook over medium-low heat, stirring constantly, until the custard comes to a boil. Finally transfer it to a bowl, cover with cling film placed directly on the surface and let cool.
After the resting time, take the pastry out, remove about 2/3 of the dough and, with plenty of flour, roll it out with a rolling pin to a thickness of about 3 mm (about 1/8 inch). Line a tart pan of 24 cm (about 9 1/2 inches), preferably with a removable base, pressing it well against the edges, then prick the bottom with a fork.
Fill the tart with the custard, spreading it evenly. Drain the sour cherries from their syrup and scatter them over the custard.
Take the remaining dough and the scraps, roll them out with the rolling pin to a thickness of 3 mm (about 1/8 inch) and cut strips about 1 cm (about 3/8 inch) wide.
Arrange the strips diagonally over the tart, overlapping them to form a diamond lattice pattern.
Bake the tart in a static oven, middle rack, at 356°F (180°C) for 40-45 minutes. Once done, remove the Amalfi-style tart from the oven, let it cool slightly, then unmold and serve dusted with powdered sugar.
TIPS and NOTES
🍋 Tips for a perfect Amalfi-style tart
✨ 1. Choose fragrant (preferably untreated) lemons
The tart lives on its aroma: use fresh lemons with thick peels rich in essential oils. If you can, grate the zest just before using it to preserve the aroma.
🧈 2. A soft but not sticky shortcrust
Work the dough as little as possible so the butter doesn’t warm up.
If it seems too soft, 10 minutes in the freezer before rolling it out works wonders.
Roll it between two sheets of parchment paper: no stress and perfect edges.
🔥 3. Even baking
Bake the tart on the middle rack of the oven.
If the surface browns too quickly, cover it with a sheet of aluminum foil.
Let it cool completely before slicing: the custard sets and the slices come out perfect.
❄️ 4. Resting: the secret to great taste
The Amalfi-style tart is even better after a few hours. Resting allows the flavors to meld and the custard to become firmer.
