Since the day I posted a photo of the Watermelon Tart on Facebook my email notification alarm didn't stop beeping. Everyone wants to know the secret... Well, there is no secret, and the very impressive and complicated looking tart its really easy to make. I am not a creator of that masterpiece (...I wish), the original recipe comes form the book - "Southern Italian Desserts", and believe me I felt exactly the same as you when I saw the photo of the tart on the book cover. That was actually the reason I bought the book, I even didn't look inside, I just grabbed it and went straight to the cashier , ok maybe I stopped for few minutes next to Middle Eastern cuisine section, but these books are always so colorful, you simply can't pass by them without taking one home.
Ever since I got the book I couldn't wait for a watermelon season to start, so can finally make the amazing Crostata al Gelo di Mellone.
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| Impressive, huh? |
I couldn't find the seedless watermelon, which the recipe calls for, but apparently the seeded varieties taste much better than the seedless ones. Well... anyway, I had to remove dozens of slippery little seeds one by one, but did that pull me off of making the tart? No, I was way to excited! I guess I could've puree the watermelon together with the seeds, because you have to pure the whole thing through the strainer letter on anyway but I didn't want to risk it. So I turned on my favorite playlist and I danced around the watermelon.
Mark Twain once called the watermelon "chief of this world's luxuries", and if you get your hands on this heavy as a medicine ball, ripe fruit you may want to agree with him. Cherry and cucumber with a hint of grass juicy watermelon is quintessence of Greek summer.
Watermelon Pudding Tart
Pasta Frolla
396g all-purpose flour
150g granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
170g unsalted butter, cut into small cubes
2 eggs
1 1/2 tsp lemon zest
watermelon pudding
about 6 cups cubed flesh from about 2kg watermelon, seeds removed
100g sugar
85g cornstarch
1/4 tsp ground cinnamon
2 tbsp semi sweet or dark chocolate chips*
garnish
2 tbsp raw pistachios, chopped
confectioners sugar
* The chocolate chips simulate the watermelon seeds and add extra crunch to the the pudding. I didn't add them but you can if you like.
Method:
Pasta Frolla:
(you have to prepare the crust several hours in advance)
1. Using food processor, process flour, sugar, baking powder, salt, lemon zest, and butter until crumbly.
2. With motor running, add the eggs through the feed tube. Pulse until the dough comes together.
3. Lay out a sheet of plastic wrap on a flat surface. Transfer the dough to the plastic wrap and press it together with your hands to form a smooth ball.
4. Divide into two pieces, one a little smaller than the other. Flatten the dough into a disks, wrap tightly in plastic film, and refrigerate for at least 30 min or up to 3 days before rolling.
the watermelon pudding:
(prepare the pudding after the pasta frolla has chilled)
1. Puree the watermelon in the blender until it is reduced to a liquid.
2. Pure the puree through the strainer into a large bowl, using a spoon to stir and press as much of the pulp through the strainer ass possible.
3. Pour 4 cups of the puree into a large saucepan. Whisk in the sugar until it dissolves. Taste and add a little more if you like.
4. Whisk in the cornstarch and cinnamon until the starch is completely dissolved.
5. Bring the mixture to a boil, over medium heat, stirring constantly. Continue to cook until the mixture is very thick.
assembling the tart:
1. Preheat the oven to 175'C. Butter one 25cm springform pan.
2. Dust your work surface with sprinkling of flour. Leaving the smaller disk of the dough in the refrigerator, roll the larger disk into about 35cm round. Transfer the dough to the prepared pan, nestling it evenly into the bottom and sides. It should come about 2cm up the sides.
3. Refrigerate the crust-lined pan while you are working with the second disk. Roll the smaller disk into little over 25cm round. Use a fluted pastry cutter or a pizza cutter to cute the dough into 1cm strips, making at least ten strips. Place the dough strips onto small baking sheet or a rimless tray and refrigerate until needed.
4. Pour the warm pudding into the pastry-lined pan. Sprinkle the chocolate chips over the pudding, if you are using them. Place the strips of pastry over the top, creating a lattice. Fold the excess bottom dough over the strips, sealing them together.
5. Bake the tart in the center of the oven, until is golden, about 45 minutes. Cool completely in the pan, then remove the pan sides (be careful, the tart is still its very fragile). Refrigerate until very cold, at least 6 hours.
6. Serve sprinkled with pistachios and dusted with confectioners sugar.
Happy baking!
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