Sbrisolona (traditional crunchy tart)
- 1 ½ lb all-purpose flour
- 1 ¼ lb butter
- 1 lb granulated sugar
- 4 oz egg yolks
- ½ oz baking powder
- lemon zest , grated
- 1 ¾ oz almonds
- ⅞ lb cornmeal
Blend all the ingredients laying them out on the work-surface.
Mix all the ingredients together to obtain a heterogeneous pastry dough.
Put the dough into a baking mould.
Lay the unpeeled almonds on top of the crumbled mix. Bake in a preheated oven at 360°F.
The knack lies in preparing all the ingredients by crumbling them.
Do not let the mass become homogeneous
Also the filling of the greased cake pan must be done by crumbling everything.
Created around the 16th century in the Northern Italian countryside, outside of Mantua, 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.
In the noble households, the recipe was enriched with more expensive ingredients like sugar, spices and almonds, without moving too far away from the original characteristics of the dessert.
According to tradition, this hard, yet crumbly dessert whould 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?
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