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.
Did you know 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?