SBRISOLONA (TRADITIONAL CRUNCHY TART)

• Difficulty: Easy • Course: Desserts and Fruit

Great served with a cup of coffee or a glass of the sweet dessert wine Recioto, Sbrisolona will win your favor with its crumbly texture and simple, yet irresistible flavor.

STEP 1
Blend all the ingredients laying them out on the work -surface.
STEP 2
Mix all the ingredients together to obtain a heterogeneous pastry dough
STEP 3
Put the dough into a baking mold
STEP 4
Lay the unpeeled almonds on top of the crumbled mix. Bake in a preheated oven at 360°F.

CHEF’S TIPS
The trick lies in preparing all the ingredients by crumbling them. Do not let the mass become perfectly homogeneous Also, the filling of the greased cake pan must be done by crumbling everything.
FOOD HISTORY
Created around the 16th century in the Northern Italian countryside, outside of Mantua and Verona, sbrisolona was a popular dessert among poor families. In order to save money, they would prepare the tart by mixing cornmeal, hazelnuts and lard, instead of butter. Although this sweet is made with inexpensive ingredients, sbrisolona was so loved by the people that it was even served at the tables of the noble families of Mantua, including the Gonzaga family, Lords of the town. In the noble households, the recipe was enriched with more expensive ingredients like sugar, spices and almonds, without moving too far away from the  characteristics of the original. According to tradition, this hard, yet crumbly dessert would be broken into pieces and eaten with one’s hands.
DID YOU KNOWN THAT…
This tart was once called “the tart of three cups” because it was made with a cup of cornmeal, a cup of wheat flour and a cup of sugar.

Link til våre italienske desserviner