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00Ingredients
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5 ounces soft butter
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5 ounces sugar
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1 large egg plus 2 egg yolks
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1/2 teaspoon grated lemon peel
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11 ounces flour
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1 tablespoon baking powder
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5 ounces orange jam
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4 ounces red chile jam (Marmellata di Peperoncino)
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4 ounces almonds, peeled and chopped
- 2 ounces confectioner’s sugar
Instructions
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In a large bowl, combine the butter and sugar and mix well. Add the egg yolks, egg, and lemon peel.
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In another bowl, combine the flour and baking powder and slowly add to the butter-sugar-egg-mixture.
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Roll out half of the dough and spread over a tart dish (pie dish).
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Spread the orange jam evenly on the dough in the pie dish, and then the chile jam evenly on top of the orange jam. .
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Combine the almonds with the remaining half of the dough, mix well, and roll out in the size of the pie dish.
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Tightly cover the tart in the dish with the rolled-out dough sheet. Bake the tart at 350°F. for about 30 minutes, until golden brown. Let cool on a rack and dust with confectioner’s sugar before serving.
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Sweet heat is popular in southern Italy, as evidenced by this tart, which is a specialty of the Sabbia d' Oro restaurant of the Calabrian province of Cosenza (see also here). Chile jam is readily available from mail order sources.
Ingredients
Instructions
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