Tagliolini Tart

A sweet dessert made with Italian pasta.
75 min
10 People
75 min
INGREDIENTS for 10 people

For the tart dough

3.53 oz sugar

7.05 oz  all-purpose flour

1.76 oz  butter

1 spoon of almond liqueur

1 egg

0.070 ozbaking powder



For the stuffing

3.53 oz almond

3.53 oz candied citron

lemon zest

3.53 oz sugar


almond liqueur



For the tagliolini

7.055 oz all-purpose flour

2 egg


To make the tart dough:


In a bowl, mix together the butter and sugar. Add the almond liqueur, egg and sifted flour and yeast. Knead the dough until even and smooth, then let rest for 30 minutes in the fridge. Then, using a rolling pin, roll out the dough into a ¼ inch circle. Place the tart dough in a tart pan of the same diameter.


To make the tagliolini:


For a well with the flour. Add the eggs to the center begin incorporating the eggs into the flour. Knead the dough until even and smooth, then let rest for 20 minutes covered in plastic.

Roll out the dough using a rolling pin or pasta machine until very thin. Dust lightly and fold the sheet of pasta many times. Use a knife to cut thin tagliolini.

Separate the tagliolini noodles and let them dry for a couple of minutes on a lightly floured baking sheet.


In the meantime, chop the peeled almonds, candied citron and yellow part of the lemon peel. Add the sugar and mix until even. Even sprinkle a layer of this mixture on the bottom of the tart pan. Place a layer of tagliolini on top and continue to alternate layers. Dot the top of the tart with butter and bake in a 425°F oven for 30 minutes or until the tart crust is golden.


When done cooking, remove the tagliolini tart from the oven and let cool. Finish by spraying with bitter almond liqueur.

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