This Sicilian Watermelon Tart (Crostata di Anguria) recipe is the best summertime recipe.

Several of my followers have asked me for it. Sorry if it arrived late.

But here it is, with the sweetness and freshness of melon jelly (Gelo di Melone) and the crunchiness of a shortcrust pastry flavored with lemon essence.

Sicilian Watermelon Tart (Crostata di Anguria)
Sicilian Watermelon Tart (Crostata di Anguria)

The Best Sicilian Watermelon Tart (Crostata di Anguria)

Prep Time 30 mins Cook Time 45 mins Rest Time 3 hrs Total Time 4 hrs 15 mins Difficulty: Intermediate Servings: 10 Best Season: Summer

Description

This Sicilian Watermelon Tart (Crostata di Anguria) recipe is the best summertime recipe.

Ingredients

Cooking Mode Disabled

Shortcrust Pastry

Gelo di Melone

Instructions

Shortcrust Pastry

    • Put the flour and cold butter in a mixer until you get a sandy mixture.
    • Add sugar, eggs, and grated lemon peel.
    • Work the ingredients together with the mixer, and when they are mixed enough, transfer them to a flat workspace and work them with your hands until it’s a compact dough.
    • Wrap the dough in plastic wrap and let it rest in the fridge for at least a ½ hr.
    • After, roll out the dough until it reaches ½ cm (0.25 inches) of thickness.
    • Then, put the dough in the tart pan 24-25 cm (9 inches) in diameter, cutting the excess dough over the edges of the pan.

Gelo di Melone

    • Pass watermelon pulp through the food mill to obtain 1 liter of juice.
    • Filter it to remove pulp and seeds.
    • Pour the juice into a saucepan with the brown sugar, cornstarch, and cinnamon stick.
    • Heat the mixture, stirring constantly until it becomes thick.
    • Remove the mixture from the stove and take out the cinnamon stick.
    • Pour the liquid Melon jelly into a round pan that is 24 cm (9 inches) in diameter, let it cool down, and solidify.
     

Assembling

    • When the melon jelly is solidified, carefully remove it from the mold and place it on the dough in the other pan.
    • Then, cover the WaterMelon tart with strips ( 1cm in width -0.4 inches) ) of the leftover shortcrust.
    • Bake it for 35-45 minutes at 180°C (356 °F).
    • Remove from the oven and let it cool; sprinkle with powdered sugar and grounded pistachios.
Keywords:  Sicilian Watermelon Tart, Crostata di Anguria

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