Almond And Grain Tart (Pastiera Di Mandorle) Recipe

Name: Almond And Grain Tart (Pastiera Di Mandorle) Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1 lrg egg beaten, plus; 2 x egg yolks beaten; 1/2 c. sugar; 3 Tbsp. unsalted butter melted with; 3 Tbsp. extra-virgin extra virgin olive oil and cooled; 1/2 tsp vanilla extract; 2 c. fresh ricotta; 1 1/2 c. sliced blanched almonds grnd to a pwdr in food processor; 1/2 c. cracked wheat soaked in water overnight; 3/4 c. sugar; 2 Tbsp. orange flower water; 1/2 tsp cinnamon; 6 x Large eggs separated; 1/2 c. orange blossom honey

Servings: persons

2 c. flour
1 lrg egg beaten, plus
2 x egg yolks beaten
1/2 c. sugar
3 Tbsp. unsalted butter melted with
3 Tbsp. extra-virgin extra virgin olive oil and cooled
1/2 tsp vanilla extract
2 c. fresh ricotta
1 1/2 c. sliced blanched almonds grnd to a pwdr in food processor
1/2 c. cracked wheat soaked in water overnight
3/4 c. sugar
2 Tbsp. orange flower water
1/2 tsp cinnamon
6 x Large eggs separated
1/2 c. orange blossom honey

1
Mound the flour on a pastry board.
2
Make a well in the flour and place the egg, yolks, sugar, butter and extra virgin olive oil mix, and the vanilla in the center.
3
Proceed as you would with fresh pasta, bringing the flour in bit by bit from the sides.
4
When the dough comes together, knead till smooth, then allow to rest 10 min.
5
The dough will be very soft; refrigerateif necessary.
6
Preheat the oven to 350 degrees.
7
Roll the dough out to a 12-inch circle with a thickness of 1/8-inch.
8
Fit the pastry to the inside of a 10-inch tart pan and set aside.
9
In a large bowl, combine the ricotta, almonds, cracked wheat, sugar, orange flower water and cinnamon and mix well to combine.
10
Add in the egg yolks and mix to incorporate completely.
11
In a separate large bowl, whip the egg whites to soft peaks with a whisk or possibly electric mixer.
12
Carefully fold the egg whites into the ricotta mix with a spatula.
13
Pour the mix into the pastry and bake for 45 to 50 min, till the crust is golden brown and the filling is solid.
14
When cooled, slice and serve with the honey.
15
This recipe yields 8 to 10 servings.

1974

kcal

Calories

104

Fat

197

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 c. flour, 1 lrg egg beaten, plus, 2 x egg yolks beaten, 1/2 c. sugar, and more.

Yes, Almond And Grain Tart (Pastiera Di Mandorle) Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!