This year for Carnival, I prepared a colorful Harlequin tart, which is also my favorite mask. It is a simple orange shortcrust pastry decorated with jams of different tastes and colors.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10/12 slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 1/8 cups butter (cold from the refrigerator)
- 2 cups powdered sugar
- 2 eggs
- 1 orange zest
- to taste strawberry jam
- to taste blueberry jam
- to taste peach jam
- to taste pear jam
- to taste powdered sugar
Tools
- 1 Stand Mixer
- 1 Pie Dish
- 1 Grater
- 1 Ring Silicone Rings
Harlequin Tart Preparation
Pour the flour into a stand mixer along with the cold butter from the refrigerator cut into cubes of about one inch, making it easier to work.
Start the stand mixer at medium-low speed. Work until the butter and flour are well combined.
Stop the stand mixer and add the 2 cups of sugar and the grated zest of one orange, being careful not to grate the white part, or the dough will become bitter.
Start the stand mixer again at the same speed for a couple of minutes.
Now, without stopping the stand mixer, add 1 egg, mix well into the dough, and then add the other egg.
Work until you get a firm but crumbly dough.
Pour the mixture onto a work surface and finish kneading your shortcrust pastry by hand until you get a homogeneous mixture.
Make a dough ball, wrap it in plastic wrap, and place it in the refrigerator to rest for at least 30 minutes.
After the 30-minute rest, remove the shortcrust pastry from the fridge and place it between two lightly floured sheets of parchment paper. Roll it out with the rolling pin until you reach a thickness of about a quarter of an inch. (If you have silicone rings, even better; it will be nice and uniform.)
Once the shortcrust pastry is rolled out, remove the top sheet of parchment paper and transfer it to a tart mold of 10/11 inches.
Leave a border of about half an inch, no more.
With the excess shortcrust pastry, cut out the typical strips of the tart. They should also be about a quarter of an inch thick.
Lay the strips on the tart base, making them adhere to the edge.
Then, with a fork, prick the bottom of the tart to prevent it from puffing up while baking.
Now proceed to fill the gaps left by the strips with the jams, alternating colors.
Bake in a preheated oven at 356°F for 25/30 minutes.
Once baked, let it cool completely before serving.
Once cold, sprinkle the shortcrust parts with powdered sugar.
And voilà….. your Harlequin tart is ready to be served
Useful Tips
If you don’t like orange, replace it with lemon or vanilla.
For the filling, use jams that you like the most.
