This year, for the first time, we didn’t hang the Epiphany stockings, and the Befana didn’t visit our house. ๐ Both my children returned to their commitments before the end of these Christmas holidays, Flavia in Germany and Fabrizio in Bologna, and so yesterday, a day early, I replaced the real stockings with stocking-shaped tarts which we enjoyed for breakfast just before their departure.
I hadn’t planned to write the recipe; I didn’t have the time (nor the strength, as I’m still battling the seasonal flu) to write it yesterday at the last minute, and I couldn’t remake the tarts to rephotograph them, to eliminate that little flaw I hadn’t foreseen: the silver sugar sprinkles melt during baking! ๐ Maybe I should have known that the sprinkles melt! Eh, but I didn’t know! ๐
It’s a good thing I baked them in the small oven, two at a time given the size, so at least, the two tarts from the second batch I could make without sprinkles! I then covered them with a teaspoon of water glaze quickly made just before serving. ๐
They have a very homemade look but are delicious! And they made a nice appearance on the breakfast table, especially since they were a surprise as I made them in secret and baked them while everyone was sleeping – just like a proper Befana should do ๐ – and no one expected them.
Writing the recipe now… too late to fill the stocking… but yes, why not do it? I don’t want to wait an entire year for the Befana to return! ๐ These stocking-shaped tarts, or in any shape you desire, are so good you must try them!
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For more tart ideas, check out these recipes: ๐
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Epiphany, All Seasons
Ingredients
- 1 log oil-based shortcrust pastry
- light-colored jam (I used peach jam)
- dark-colored jam (I used cherry jam)
- colored sprinkles
- 4 tsp water glaze
Tools
- Rolling Pin
- Baking Sheet
- Parchment Paper
Steps
Prepare the oil-based shortcrust pastry following the recipe.
๐ You can let the log rest in a cool place for 10-15 minutes, but it’s not essential because the dough is easy to work with if it’s not too cold.
Divide the log into 4 equal parts to make 4 stocking-shaped tarts.
Roll out each portion of dough with the rolling pin.
Cut out the shape of a sock from each piece of rolled-out dough using the tip of a knife.
๐ To make them all the same, it might be useful to draw a template on a piece of paper; I cut them by eye, so they turned out slightly different from each other.
With the dough scraps, make a cord to use for the edge and for the 2 pieces needed to outline the heel and toe.
Remember also to save a small rectangle of dough to make the stocking’s cuff.
Place the cord along the edge of the stocking, previously moistened with a thin layer of jam (useful for better adherence of the cord), leaving only the end of the stocking free where the cuff will be placed.
Spread the jam.
๐ Jams of two different colors make the color contrast between the sock and the toe/heel more visible. I had peach jam and very little cherry jam at home, and I also used some quince jam, but you can use any jam you prefer.
Complete the stocking by adding the dough rectangle for the cuff.
โ Let me repeat the warning already mentioned in the introduction: don’t do as I did ๐ Don’t decorate the stocking with sprinkles or silver sugar before baking, as they will melt. Of the 4 tarts I prepared, I have only one pre-bake photo to show you, the following photoโI didn’t think of writing the recipe, so there were just four photos taken for personal use. And guess what, I chose to capture this one because it was the prettiest, unaware of how the sprinkles would turn out after baking (yes, I covered them from your view with text! ๐)
Place the 4 stocking-shaped tarts on a baking sheet lined with parchment paper and bake at 356ยฐF for about 15 minutes.
Prepare a little water glaze, just a tablespoon of powdered sugar is enough.
After removing the tarts from the oven, decorate the cuff (and optionally the edge) with a thin layer of glaze.
Finally, sprinkle the sprinkles onto the stocking or on the heel and toe as desired.
They are delicious. Oh yes, I’ve already told you! ๐
Happy Epiphany!
I’ll be waiting for you:
On the WhatsApp channel and on Instagram, on the Facebook page, on the Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter.
On the WhatsApp channel and on Instagram, on the Facebook page, on the Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you want… subscribe to my Newsletter.
