The Harlequin tart, a sweet and imaginative recipe for Carnival. This Carnival tart is loved by everyone and is perfect for our children’s masquerade parties, or for breakfast in the morning.
Fun and delicious, and as I’ve mentioned several times, I love making shortcrust pastry and the classic jam tart, thanks to my Aunt Franca, who unfortunately passed away a few days ago. In fact, while kneading and filming the video recipe, I thought of her making her legendary homemade prune jam tart.
The recipe is simple, it’s a tart with a reverse method, in fact after placing the shortcrust pastry in the mold you have to make and immediately place the pastry grid and then fill each square with the jam. To create the Harlequin effect you’ll need to alternate jams with different colors, so let your imagination run wild.
Now, put on your apron and let’s prepare it together!
See you soon, Susy
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Carnival
- Energy 439.34 (Kcal)
- Carbohydrates 57.62 (g) of which sugars 21.86 (g)
- Proteins 7.80 (g)
- Fat 21.05 (g) of which saturated 12.50 (g)of which unsaturated 7.32 (g)
- Fibers 1.30 (g)
- Sodium 148.54 (mg)
Indicative values for a portion of 110 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 for the Harlequin Tart
- 2 1/2 cups all-purpose flour
- 9 tbsp butter
- 1/2 cup sugar
- 1 egg (medium size)
- 1 g yolk
- 1 pinch salt
- 1 lemon zest (grated)
- as needed apricot jam
- as needed cherry jam
- as needed pistachio cream
You’ll need
- Mold
- Bowl
Preparing the Harlequin Tart
In a large bowl, place the flour in a fountain shape and make a well in the center to welcome the cold butter in pieces, the sugar, the egg and yolk, the grated lemon zest, and the pinch of salt.
With a fork, I start to mix all the ingredients together and then quickly knead with my hands. I create a nice homogeneous dough that I wrap in plastic wrap and refrigerate for at least two hours so that it becomes more compact, elastic, and perfect for our tart.
After the rest in the fridge, I roll out the shortcrust pastry on the work surface using a rolling pin. I place it in the mold, I used an oval mold, otherwise, you can use a 9.5 inches tart mold. With the rolling pin, I remove the excess from the edges and prick the surface with the tines of a fork.
With the leftover shortcrust pastry, I create the classic grid made of ropes and fill the various squares alternating with the jams I prefer. I recommend keeping the tart in the freezer for an hour so it doesn’t lose its shape during baking.
All that’s left is to bake at 356°F fan mode for about 30 minutes. If you are using pistachio cream or hazelnut cream like me, I recommend covering with aluminum foil to prevent the creams from burning. Once cooked, I let it cool down well before removing it from the mold. I assure you it will be a big success!
