Amaretti Crostata

Amaretti Crostata

for a pan of 12" diameter

Pastry - pasta frolla 

This makes enough for a large tart, with leftover, or for two smaller tart shells.

2 1/4 cups flour

1/2 cup sugar
pinch of salt
1 3/4 sticks unsalted butter, cut into small pieces
1 egg
1 egg yolk
1 t. vanilla extract
grated zest of 1 lemon
2 or 3 T. ice water, if needed

Place the dry ingredients in a bowl or food processor, add the butter and mix until it looks like coarse sand. Add the rest of the ingredients (except the water) and mix only until it holds together. If it's too dry, add a couple of tablespoons of cold water until the mixture comes together. Do not over mix or your dough will be tough. Bring together into a ball.


200 grams (about 7 ounces) plum jam

200 grams (about 7 ounces) apricot jam

200 grams (about 7 ounces) amaretti cookies

1/4 cup sliced almonds

a tablespoon of butter


a little cognac or brandy

a little amaretto liqueur

Mix the plum and apricot jams with the brandy cognac. Roll the dough into a disc and place into a tart pan that's been buttered. Spread half the jam mixture over the pastry, then place a layer of amaretti cookies over the top. Sprinkle with a bit of cognac, then add another layer of the jam mixture. Finish with another layer of amaretti cookies, sprinkling with amaretto liqueur.

Spread the almonds on the top. 

Bake in oven for about 40 minutes at 350 degrees.