This Sicilian Watermelon Tart (Crostata di Anguria) recipe is the best Sicilian summertime recipe, but several of my followers have asked me it, sorry if it arrived late.

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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.

The Best Sicilian Watermelon Tart (Crostata di Anguria)
Ingredients
Shortcrust Pastry
- 300 g flour 00 2 cups
- 120 g cold butter ½ cup
- 180 g sugar ¾ cup
- 2 eggs
- 1 grated lemon peel
Gelo di Melone
- 1 Lt watermelon juice 4 cups
- 6 tbsp brown sugar
- 4 tbsp cornstarch
- 1 cinnamon stick
- chocolate chips
- pistachios
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 mix 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 reaches ½ cm (0.25 inches) of thickness.
- Then put the dough in the tart pan of 24-25 cm (9 inches) in diameter, cutting the excess of 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 has 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 completely down, sprinkle with powdered sugar and grounded pistachios.
Notes
ENJOY!
Tried this recipe?Let us know how it was!
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