The STRAWBERRY SCENDILETTO is a spring dessert, easy and extremely tasty that, as the name says, will gladly make you get out of bed every morning to run and have a delicious breakfast. Between two layers of crumbly shortcrust and on an almond base, there is a wonderful, fragrant and soft strawberry filling, partly cooked in a pan and partly in jam.
Textures, taste, color: everything makes this special tart delightful: crisp on the outside and creamy in the center, sweet yet fresh thanks to the chunky fruit, vividly and attractively red, as only strawberries can be.
I recommend preparing it the night before and letting it rest in the refrigerator overnight before enjoying it, to fully appreciate all its fragrance and wonderful goodness.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 45 Minutes
- Preparation time: 20 Minutes
- Portions: 8-9 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 298.99 (Kcal)
- Carbohydrates 47.58 (g) of which sugars 25.62 (g)
- Proteins 4.75 (g)
- Fat 11.15 (g) of which saturated 5.34 (g)of which unsaturated 5.53 (g)
- Fibers 2.02 (g)
- Sodium 57.14 (mg)
Indicative values for a portion of 90 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
- 1 2/3 cups 00 flour
- 1 tsp baking powder
- 5 1/2 tbsp butter
- lemon zest
- 1/2 cup sugar
- 1 pinch salt
- 1 egg (medium at room temperature)
- 1 egg yolk
- 2 cups strawberries
- 2 1/2 tbsp sugar
- 1/4 cup water (approx. 60 ml (coffee cup))
- 1 tbsp cornstarch
- 4 tbsp strawberry jam
- 1/3 cup almonds (chopped)
TOOLS YOU’LL NEED FOR THE STRAWBERRY SCENDILETTO
- 1 Bowl
- 1 Pan
- 1 Chopper
- 1 Baking pan 8 x 8 in
- 1 Small bowl
PREPARATION OF THE STRAWBERRY SCENDILETTO
In a bowl place the flour, the sifted baking powder, cold butter cut into pieces, a pinch of salt, the sugar and the untreated lemon zest. Mix everything with your fingertips until you obtain a sandy mixture.
Add the whole egg and the yolk and quickly incorporate them into the other ingredients. You should obtain a smooth dough. Form a disk, wrap it in plastic wrap and put it in the fridge to firm up for at least 30 minutes.
Wash, dry and clean the strawberries. Then cut them into pieces and put them in a pan together with the sugar and, over low heat, let them release their juices and cook for 5 minutes. In a small cup of water dissolve the cornstarch. Add it to the strawberries and, stirring, let them thicken.
Let cool, add the strawberry jam and mix well.
Place the unpeeled almonds in the mixer and chop them.
Take the shortcrust dough out of the fridge, divide the disk into two parts, one larger than the other, and roll it out to a thickness of 3 mm (~1/8 in). Use the larger piece to line a previously buttered or parchment-lined 8 x 8 in pan, prick the base with a fork and sprinkle it with the almond flour.
Pour the strawberry mixture into it, level well and cover with another sheet of pastry rolled a little thinner than the previous one. Seal the edges well and prick the surface. Bake the STRAWBERRY SCENDILETTO in a preheated conventional (static) oven at 356°F and let it bake for about 35 minutes.
Once cooked, remove from the oven, let cool completely, then unmold and cut your little cakes into squares.
Dust with powdered sugar and enjoy this delight for breakfast or an afternoon snack.
