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The Best Sicilian Watermelon Tart (Crostata di Anguria)

The Best Sicilian Watermelon Tart (Crostata di Anguria)

5 from 1 vote
Prep Time 30 mins
Cook Time 45 mins
Additional Time 3 hrs
Total Time 4 hrs 15 mins
Course Cakes and Pies
Cuisine Italian
Servings 10 servings


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


  • 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.


  • 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.


Keyword cake, gelo, tart, watermelon
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