Do you know the Amamela Tart? It’s a shortcrust pastry filled with amaretti, apples, and jam. Very scenic, crumbly on the outside and very creamy on the inside.
The Amamela cake is perfect to enjoy at any time of the day! For breakfast, snack, or as a dessert!
It’s an absolutely irresistible stuffed tart! Soft, fragrant, and melts in your mouth.
It keeps for several days but disappears in a flash! And it can also be frozen to avoid unnecessary waste.
If you’re wondering why it’s called Amamela, it’s simpler than you think! “Ama” stands for amaretti and “mela” needless to say!! The apple and amaretti tart is the perfect dessert to gift to a special person!
Great for a Sunday lunch, or for holidays and occasions! It’s the ideal stuffed tart to make a great impression at the table!
There are many versions of this apple and amaretti cake online, I’m sharing mine!
Let’s see the procedure together with the step-by-step photos!
At the end of the article you’ll find tips and possible variations for this tart.
If you like apple desserts don’t miss these delicious offerings!
Apple and Almond Cake
Apple Fritters
Crumble with Apples and Jam
Apple and Amaretti Ring Cake
Puff Pastries with Apples and Cream
Apple and Mascarpone Cake
Soft Cookies with Apple Filling
Other breakfast recipes I recommend you try:
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: about 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
AMAMELA TART WITH AMARETTI AND APPLES
- 3 1/2 cups All-purpose flour
- 2 tbsps Hazelnut crumbs (not essential, you can skip it if you don't like it)
- 7 oz Butter
- 4 Egg yolks (from medium eggs)
- 3/4 cup Sugar (if you prefer, you can reduce the sugar to 1/2 cup)
- 2 tsps Unsweetened cocoa powder
- 1 tsp Baking powder (not essential, you can also leave it out)
- 3 Apples (small, or 2 medium)
- 1 package Amaretti
- Apricot jam (2 generous tablespoons)
- as needed Ground cinnamon (only if you like it)
- as needed Hazelnut crumbs (just a handful)
- as needed Milk
- Half Lemon (juice)
- as needed Powdered sugar
Tools
- Bowl
- Pastry Board
- Tart Pan
- Rolling Pin
Preparation
On my Facebook Page you can find the video recipe where I explain step by step how to make this delicious tart! You can watch it directly here 🩷😘
Slice the apples thinly and soak them in water and lemon juice.
Pour the flour into a bowl, add unsweetened cocoa powder, hazelnut crumbs, and the cold butter in pieces.
Work with your hands to mix all the ingredients well and obtain a sandy mixture.
In the center of the bowl, create a well.
Add 4 egg yolks, the sugar, and 1 teaspoon of baking powder, which is optional.
Mix and then quickly knead on a board until you get a smooth dough.
Let the dough rest in the fridge for about an hour.
Roll out two-thirds of the dough and place it in a tart pan (9.5-10 inches).
Take the apricot (or peach) jam and generously cover the entire surface.
Place the well-drained apples from the acidic water on top.
Add a few dollops of jam on the apples using a teaspoon.
A handful of hazelnut crumbs, a pinch of cinnamon, and cover everything with amaretti.
With a pastry brush, brush all the amaretti with a little milk to soften them.
Roll out the remaining dough on a sheet of parchment paper with a thinner thickness than the base.
Now comes the fun part! Flip the dough over the tart, sealing the edges well.
Surprise!!! The amaretti under the dough created many small domes, beautiful!!
Bake the Amamela tart in a preheated oven at 350°F for about 50 minutes, static mode.
Once ready, remove from the oven, let it completely cool before removing from the pan.
Anyone who wants can dust the surface with powdered sugar before serving.
Your delicious Amamela Cake is ready to impress friends and family, you’ll make a great impression!
I hope you enjoyed this recipe! Come back soon!
Recipe and Photos by Gabry – all rights reserved.
Preservation, Useful Tips, and Variations
“How long does the Amamela tart last?”
It stays soft for days, just place it under a cake dome or cover it with a sheet of aluminum foil (or parchment paper). If it’s particularly hot at home, you can store the Amamela cake in the fridge, always covered to avoid absorbing the odors of other foods.
“Can I freeze the Amamela tart?”
Of course! I usually do this with almost all the desserts I prepare to avoid unnecessary waste. I recommend portioning it, for example, cutting it in half or directly into slices and placing it in an airtight container. When you want to enjoy a slice, just leave it at room temperature for about an hour beforehand.
“I’m allergic to nuts, can I skip the hazelnuts?”
Of course! The hazelnut crumbs are my personal twist on the shortcrust. It’s not absolutely essential and can be left out without needing to change the quantities of the other ingredients.
“Can I skip the cocoa in the shortcrust?”
Yes, if you prefer you can prepare the shortcrust without cocoa. In this case, the Amamela tart will be lighter in color compared to mine.
“I don’t like amaretti, how can I substitute them“?
Unfortunately, in this case, I can’t give you a precise suggestion since amaretti are a key ingredient in the Amamela cake. You might try looking for cookies at the supermarket that have a similar shape and are to your liking.
“Is it necessary to use baking powder for this shortcrust?”
No, we can prepare this delicious tart with apples and amaretti even without baking powder.
