The Arlecchino tart is a sweet and imaginative recipe, perfect for Carnival. A colorful tart loved by both kids and adults, ideal for costume parties or a special breakfast.
As you know, I love making shortcrust pastry and the classic jam tart. This passion comes from my aunt Franca, who unfortunately is no longer with us. While kneading and recording the video recipe, I was thinking of her and her legendary homemade plum jam tart.
This tart is simple to make and is different from the usual: the method is reverse because the shortcrust lattice is prepared before the filling. For the Arlecchino effect, just alternate jams of different colors and let your imagination run wild.
Now tie your apron and let’s make it together!
See you soon, Susy
If you love Carnival desserts, on the blog you can also find other perfect recipes for this period:
- 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 Arlecchino Tart
- 2 1/2 cups all-purpose flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg (medium size)
- 1 tsp egg yolk
- 1 pinch salt
- 1 lemon zest (grated)
- as needed apricot jam
- as needed cherry jam
- as needed pistachio cream
You Will Need
- Pan
- Bowl
Preparing the Arlecchino Tart
In a large bowl, place the flour in a mound and make a well in the center.
Add the cold butter in pieces, the sugar, the egg, the egg yolk, the grated lemon zest, and a pinch of salt.
Start mixing the ingredients with a fork, then quickly knead with your hands until you get a smooth and uniform dough.
Wrap the shortcrust pastry in plastic wrap and let it rest in the fridge for at least 2 hours: this step is crucial to make it more compact, elastic, and perfect for the tart.After the resting time, roll out the shortcrust pastry on the work surface with a rolling pin.
Transfer it to the pan: I used an oval pan, but a 24 cm tart pan is also fine.
With the rolling pin, remove the excess dough from the edges and prick the bottom with a fork.
With the leftover shortcrust pastry, prepare the classic lattice of strings and fill each square, alternating the jams of different colors to create the Arlecchino effect.
To perfectly maintain the shape during baking, I recommend placing the tart in the freezer for about 1 hour.
Bake at 350°F (180°C) in a convection oven for about 30 minutes.
If using pistachio cream or hazelnut cream, cover the surface with a sheet of aluminum foil to prevent them from darkening too much.
Once baked, allow the tart to cool completely before removing it from the pan.
I assure you it will be a real success.
Storage and Useful Tips
The Arlecchino tart keeps well for 2–3 days under a cake dome or in an airtight container, preferably kept in a cool, dry place.
Avoid the fridge: the humidity would ruin the shortcrust pastry and make the jams less shiny.
If you want to get ahead, you can prepare the shortcrust pastry in advance and keep it in the fridge for up to 48 hours, or freeze it already wrapped in plastic wrap. This way, you will have the base ready when you want to make the tart.
For a perfect result:
alternate thick jams of different colors so the Arlecchino effect is more defined
if using creams like pistachio or hazelnut, cover the tart with aluminum foil during baking to prevent them from darkening
let the tart cool completely before removing it from the pan to maintain its shape
