Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Almond Tart: A Slice of Sicily in Every Bite
A fragrant almond tart scented with lemon and honey, featuring a delicate shortcrust base and a silky, comforting filling.
🛒 Ingredients
- ✓ 300 g Italian 00 flour
- ✓ 150 g margarine (or butter)
- ✓ 80 g caster sugar
- ✓ 1 egg
- ✓ 1 tablespoon honey
- ✓ 1 egg yolk
- ✓ Zest of 1 lemon
- ✓ 50 g peeled almonds
- ✓ A pinch of salt
- ✓ 300 ml starch-based custard (crema all’amido)
📊 Nutritional Information
This Sicilian almond tart is the kind of dessert that fills the kitchen with warmth and citrus-scented joy. Every slice combines the bright aroma of lemon, the gentle sweetness of honey and the toasted richness of almonds — ingredients deeply woven into the island’s pastry tradition.
Rooted in the flavours of the countryside, where almonds were prized for their versatility, this tart brings a taste of old-fashioned simplicity to the modern table.
Whether you serve it for breakfast, a family Sunday lunch or as an elegant finish to a dinner, this almond tart is a fragrant hug from Sicily itself. With just a handful of ingredients and a little care, you can recreate this comforting classic at home.
👨🍳 Preparation
- 1
Sift the flour and quickly work it with the softened margarine, a pinch of salt, sugar, honey, two yolks and the grated lemon zest.
- 2
When the dough becomes smooth, wrap it in cling film and refrigerate for about 1 hour.
- 3
Roll out two-thirds of the dough into a thin sheet and line a tart tin lined with baking parchment.
- 4
Prick the base with a fork and fill it with the cooled custard.
- 5
With the remaining dough, cut strips about 1 cm wide and arrange them in a lattice over the filling.
- 6
Brush the surface with lightly beaten egg white and scatter over the peeled almonds.
- 7
Bake in a conventional oven at 190°C for 35–40 minutes, until golden and fragrant.
- 8
Allow to cool completely before serving — a dusting of icing sugar is lovely.
💡 Tips and Variations
Add a little lemon zest or a drop of almond extract to the custard for extra fragrance. You can replace the honey with icing sugar for a gentler sweetness.
📦 Storage
- • Keep the tart at room temperature for 2 days under a cake dome.
- • Refrigerate for up to 5 days wrapped in cling film.
- • Warm gently in the oven at 150°C before serving to revive its aroma.
🍷 Pairing
Enjoy with a glass of Passito di Pantelleria or with a citrusy black tea.
I hope this almond tart wins you over as it has won me. Simple, fragrant and unmistakably Sicilian — happy baking and buon appetito!
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