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Crostata primavera – Late Summer Tart


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  • Shortcrust Almond Pastry, rolled on parchment paper and transferred to pie pan
  • 2 Williams pears
  • 2 cooking apples
  • Juice from 2 oranges
  • 3 Tbs. raisins, soaked in sweet white wine
  • 6 almond biscuits
  • 2 dessert spoons granulated brown sugar
  • cinnamon
  • shaved almonds
  • unsalted butter



Step 1

Cut the apples and pears into small pieces and then place in a mixing bowl with the juice from the oranges. Crumble almond biscuits into bottom of pan on top of shortcrust pastry. Place the marinated fruit without the juice onto the pastry and biscuit followed by the raisins in wine, and shaved almonds. Powder the tart with a little sugar and cinnamon and butter then place in a 325º oven and cook for 40 minutes.

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