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Crispy tart with roasted almonds, candied orange peel and fresh taatel
A traditional Italian tart from Bologna, made with a lemon- or vanilla‑flavored shortcrust pastry, filled with roasted almonds, candied orange peel and fresh taatel. Crunchy, fragrant and perfect to accompany a sweet wine or a custard sauce.
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Cost Breakdown
Critical Success Points
- • Dough resting in the refrigerator (minimum 30 min)
- • Do not over‑process the almonds to retain crunch
- • Let the dough set after rolling if it becomes too soft
- • Scatter butter over the taatel to prevent drying
Safety Warnings
- • Handle the hot oven with kitchen gloves.
- • Use a well‑sharpened knife to avoid slips.
- • Let the dough cool before handling to avoid burns.
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