Layered Tart
- Vegetarian
- Energy Kcal 540
- Carbohydrates g 86
- of which sugars g 40.2
- Protein g 9.2
- Fats g 17.7
- of which saturated fat g 9.67
- Fiber g 2.4
- Cholesterol mg 148
- Sodium mg 104
- Difficulty: Average
- Prep time: 60 min
- Cook time: 60 min
- Serving: 10
- Cost: Average
- Note + the resting time for the pastry (60 minutes)
PRESENTATION
The layered tart from Southern Italy? It's like a sweet little secret waiting to be discovered. I mean, seriously, this treat is really something special. In places like Campania and Calabria, folks have been making these multi-layered tarts forever. And when you cut into one—wow—it's a whole bunch of stacked layers of frolla dough with cherry jam.
The outside looks plain, kinda understated, but slice it open, and boom! Tender, moist layers everywhere, like finding a hidden dessert treasure. Cherry jam's the classic, but some families? They like to mix it up. Apricot preserves or chocolate filling add a fun twist to the layered dessert tart. Whatever goes inside, you still get that soft frolla texture with a golden edge crunch. Honestly, every bite's a winner.
Perfect for lazy Sunday breakfasts or family hangouts, this layered tart really pleases a crowd. And listen, no need for refrigeration—pretty handy for picnics or outings. You can just bring it to a friend's place or snack on it all day. It holds together nicely, so slicing and sharing? Super easy. No mess, just crispy bits and gooey fruit.
Down south, folks sometimes dust the top with powdered sugar or switch out jam for hazelnut cream. Sounds like dessert for breakfast, right? Other versions use seasonal fruit preserves—super versatile all year round. However you slice it, the surprise inside and that soft, tangy flavor mix make sure this multi-layered tart always has people talking and going for seconds.
Whether it's breakfast, a picnic, or a big family meal, this traditional Italian tart really impresses with its delicious simplicity and versatility. Can't go wrong with this one!
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- INGREDIENTS
- Ingredients for a 9-inch pan
- Eggs 4.2 oz (120 g) - (2 large)
- Powdered sugar 1 ½ cup (180 g)
- Type 00 flour 4 ¾ cups (600 g)
- Egg yolks 3 tbsp (44 g) - (about 2)
- Butter ¾ cup (180 g) - cold
- Baking powder 1 ½ tsp (6 g)
- Fine salt 1 pinch
- Lemon peel 1
- Vanilla bean ½
- Cherry jam 1 cup (320 g)
How to prepare Layered Tart
To prepare the layered tart, first make the shortcrust pastry. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar 1, the butter 2, the lemon zest, and the seeds scraped from the vanilla pod 3. Mix the ingredients until well combined
add the whole eggs 4, let them absorb, and then add the egg yolks 5. Mix for another moment, then add the salt 6.
then the flour 7 and baking powder 8. Turn on the stand mixer and mix until you achieve a uniform dough 9.
Transfer the shortcrust dough to a surface 10 and form it into a ball, then wrap it in plastic wrap 11 and refrigerate for one hour. After this time, divide the dough into four equal parts 12.
Dust a surface with a little flour and roll out one portion of the dough to a thickness of about 1/5 inch 13. If the room temperature is too high, keep the rest of the dough in the fridge. Using a 10-inch ring, cut out the first pastry circle 14 and transfer it to a 9-inch springform pan. Since the circle is larger than the pan, a border 15 will naturally form to hold the jam.
Place 1/3 of the jam inside 16 and spread it over the entire surface of the tart 17. Take another portion of dough and roll it out to a 1/5-inch thickness 18, then cut another 10-inch circle to place over the jam, pressing the edges against the pan.
Cover with half of the remaining jam 19. Then cut out a final 10-inch circle of dough, also 1/5 inch thick, and place it on top as before, pressing the edges against the pan 20. Spread the remaining jam over the tart 21.
Take the last portion of dough, roll it out to a 1/5-inch thickness, and cut strips 0.4 inches wide and slightly longer than the tart diameter 22. Place the first set of strips 23 parallel to each other, spacing them out. Rotate the pan and make a second set of strips, weaving them over the first set 24.
This will create the classic lattice pattern 25. Use a knife to trim any excess dough from the edges 26. With a fork, decorate the edges of the layered tart by gently pressing the pastry downwards 27.
At this point 28, it's time to bake. Preheat the oven to 356°F and bake for 60 minutes. Then remove from the oven 29 and let it cool completely before removing from the pan and serving your layered tart 30.