italian dessert recipes

Torta di fragole, strawberry tart with rum pastry cream, is a celebration of spring in Italy.

When fragoline, the tiny woods strawberries, appear in markets and trattorie in late spring, it is truly cause for celebration. During their brief reign, there is no other dessert worth contemplating. Eaten simply out of hand or in a cookie crusted cream tart, now is the time to revel in this sweet seasonal gift.

Torta di Fragole (Strawberry Tart)

Makes 10 servings

Sweet Pastry Dough (recipe follows)

1/3 cup sugar

2 tablespoons all-purpose flour

1 egg plus 2 egg yolks

1 cup half-and-half or whole milk

2 tablespoons dark rum, divided

1 tablespoon butter

1 quart (1 1/2 pounds) medium or small strawberries, halved if desired

1/2 cup all-fruit apricot preserves

Coat a 12-inch round baking or pizza pan with no-stick spray. Prepare the dough. Pat into the bottom and 1 3/4 inches up the side of the pan. Prick all over with a fork. Refrigerate for 30 minutes.

Preheat the oven to 350°F.

Bake for about 30 minutes, pricking any big air bubbles with a fork, or until the entire surface is lightly browned. Remove to a rack. Store, covered with waxed paper, in a dry place for up to 24 hours.

Meanwhile, in a medium saucepan, whisk the sugar and flour. In a measuring cup, beat the egg, egg yolks, and half-and-half or milk. Add to the pan; whisk until smooth.

Cook, whisking constantly, over medium heat for 4 to 5 minutes, or until the mixture starts to bubble. Cook, whisking vigorously to prevent lumping, for 1 minute. Remove from the heat. Continue whisking until mixture cools slightly. Whisk in 1 tablespoon rum and the butter. Pour into a bowl. Set aside to cool slightly. Cover and refrigerate for at least 1 hour or as long as 1 day.

Place the preserves in a glass measuring cup. Cover and microwave for 60 to 70 seconds, or until bubbling. Press through a fine sieve. Discard the solids. Stir in the remaining 1 tablespoon rum.

Up to 2 hours before serving, spread the pastry cream evenly over the crust. Top with strawberries decorative pattern. Brush the top evenly with the apricot glaze. Refrigerate, uncovered, for up to 2 hours.

Sweet Pastry Dough

1 1/4 cups all-purpose flour

1/4 cup cornstarch

1/3 cup sugar

2 teaspoons grated lemon zest

Pinch of salt

1 1/4 sticks (10 tablespoons) cold unsalted butter, cut in small pieces

2 egg yolks, beaten with 1 tablespoon water

To prepare by hand: In a mixing bowl, combine the flour, cornstarch, sugar, lemon zest, and salt with a fork, pastry blender, or hands. Add the butter. Cut or break it up into fine bits, mixing well with the dry ingredients. Make a well in the center. Add the egg yolk mixture. Toss to mix. The mixture will look crumbly. Turn the mixture out onto a work surface. With hands and a dough scraper, work the mixture into a smooth disk.

To prepare in a food processor: In the bowl of a food processor, combine the flour, cornstarch, sugar, lemon zest, and salt. Process to mix. Add the butter. Pulse 12 to 15 times to incorporate. With the machine running, drizzle in the egg yolk mixture. Turn off the machine. Pulse 6 times. The mixture will look crumbly. Turn the mixture out onto a work surface. With hands and a dough scraper, work the mixture into a smooth disk. Refrigerate for 30 minutes, if desired, so dough is easier to handle.

Upside Down Almond Orange Cake

Serves 8 to 10

Prepare this moist fruit cake up to a day before serving.

Cake

1 1/2 sticks (12 tablespoons) butter, softened, divided

2 tablespoons plus 1/3 cup sugar, divided

2 navel oranges, unpeeled

1 3/4 cups flour

1/4 cup cornstarch

1 teaspoon baking powder

Pinch of salt

1 teaspoon orange extract

1 package (7 ounces) almond paste

2 eggs

1 cup whole milk

Glaze

1/3 cup orange marmalade or apricot preserves

2 teaspoons orange liqueur

Whipped Cream

1 cup whipping cream

2 tablespoons confectioner’s sugar

1 to 2 tablespoons Amaretto or almond liqueur

To prepare the cake: Preheat the oven to 350°F. Place 2 tablespoons of butter in a 9-inch round cake pan with 2-inch sides. Place in the oven for 1 minute to melt the butter. Remove and sprinkle with 2 tablespoons sugar. Stir with a fork. Return to the oven for about 5 minutes, or until the sugar bubbles and browns lightly. Remove from the oven and set aside.

With a serrated knife, cut the oranges into very thin slices. Cut some of the smaller slices in halves. With a fork, spread some of the sugar mixture against the sides of the cake pan. Line the sides of the pan with half-circle orange slices, curved side down. Make sure there is sugar between the slices and pan.

Place a whole slice in the bottom center of the pan. Surround with orange slices, squeezing gently to fit in a single layer. Cut a few remaining slices into quarters. Fill in any empty spaces. Press gently to make sure the orange slices are in an even layer. On a sheet of waxed paper, combine the flour, cornstarch, baking powder, and salt. Set aside. Cut the almond paste into thin slices. Process in a food processor fitted with a metal blade until finely ground.

In the bowl of an electric mixer, cream the remaining 1 1/4 sticks of butter until fluffy. Crumble in the almond paste. Add 1/3 cup sugar and the orange extract. Beat for about 5 minutes, scraping the sides of the bowl when needed, or until smooth. Break up any lumps of almond paste that remain. Add the eggs, one at a time, beating until smooth. Reduce the mixer speed to low. Add the milk and the dry ingredients alternately, ending with the dry ingredients. Carefully dollop the batter in the pan so the orange slices aren’t disturbed.

Bake for 60 to 65 minutes, or until the cake is browned and a tester comes out clean. Remove to a rack for 5 minutes. Place a serving plate over the pan. With both hands in oven mitts tightly holding the pan and plate, invert the cake onto the plate. If any orange slices stick to the pan, remove them with a butter knife and pat into place on the cake.

Cool the cake; cover with plastic and refrigerate for up to 24 hours. Before serving, allow to sit at room temperature for at least 30 minutes.

To prepare the glaze: Place the marmalade or preserves in a microwaveable bowl. Microwave for 1 minute or until bubbling hot. Press through a fine sieve set over a bowl. Stir in the orange liqueur. Cool slightly before brushing over cake.

To prepare the whipped cream: In the bowl of an electric mixer, whip the cream on high speed for 2 to 3 minutes or until soft peaks form. Add 1 tablespoons confectioner’s sugar and 1 tablespoon Amaretto or almond liqueur. Whip for 1 to 2 minutes, or until the peaks hold their shape. Taste and whisk in more Amaretto if desired. Serve with the cake.