Tarte with sweet cherry and strawberry preserve

Crostata con composta 100% fragola e ciliegia dolce

 INGREDIENTS

  • 100g rolled oats (half finely ground)
  • 180g plain flour
  • 50g cornflour
  • 150g cold butter
  • 80g sugar
  • Zest of one organic lemon
  • A pinch of salt
  • 2 jars of strawberry & sweet cherry fruit preserve
  • 40g slivered almonds

METHOD

  1. In a mixing bowl, combine the oats, plain flour, cornflour, sugar, salt and lemon zest. Add the cold butter in small pieces and quickly work into a homogeneous dough.
  2. Shape the dough into a ball, flatten slightly and leave to rest in the fridge for about an hour.
  3. Roll out the dough on a floured surface and line a 24 cm tart tin with it. Prick the base all over with a fork and bake in a preheated oven at 180°C (fan 160°C) for around 25 minutes, until lightly golden. If the base puffs up during baking, prick it again to release the steam. Allow the tart shell to cool completely.
  4. Meanwhile, lightly toast the slivered almonds in a dry pan until golden and fragrant.
  5. Once the tart base has cooled, spread it generously with the fruit preserve and sprinkle over the toasted almonds.
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Alpe Pragas Recipes