The Best Sicilian Watermelon Tart (Crostata di Anguria)

• 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.