Saturday, September 14, 2013

Sbriciolata con Amarene e Crema

Carla Emilia from Un'arbanella di Basilico is hosting both editions of Weekend Herb Blogging and this week I thought I'd return to one of my favourite Italian ingredients - Amarena Cherries.

amarene© by Haalo

When Paalo is under the weather nothing cheers him up more than something sweet and if that sweet thing includes amarena cherries, then this is guaranteed to make him feel better.

I saw this recipe in the September edition of La Cucina Italiana and it's an interpretation of a traditional Naples dish "pizza di crema e amarene". I have made some slight modifications - adding almond meal and brown sugar - but essentially it remains true to the recipe.

Sbriciolata con amarene e crema© by Haalo

Sbriciolata con Amarene e Crema
(Crumble Cake with Amarena Cherries and Custard)
[Makes 1x20cm tart]

100 grams plain flour
50 grams almond meal
75 grams soft brown sugar
75 grams softened butter, diced
Amarena cherries, drained from syrup
1 cup Crema Pasticcera, approx

If you don't want to go to the bother of making the crema pasticcera you could replace it with fresh ricotta that has been flavoured with lemon zest or vanilla.

Sift the flour, almond meal and sugar into a bowl - add the softened butter and then, using your fingertips, rub to form a breadcrumb like mixture. Put a third of the mix to one side - this will be used for the topping.

Place the rest of the mix into a lined 20cm cake tin - press down to form a firm, level base. Cover the base with the custard and then dot with drained amarena cherries.

Sprinkle the reserved mixture evenly over the top.

Bake in a preheated 170°C oven for about 45 minutes or until golden brown. Let the tart cool slightly in the tin before sliding out onto baking rack to cool completely.


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