Cindy's Favorites


Basil Pesto
Blueberry Compote
Cherry Pistachio Cookies
Chocolate Macadamia Nut Tart
Christmas Stollen w/Marzipan
Cocoa Pasta w/ Porcini Sauce
Cod - Tomato/Olive/Caper Sauce
Insalata con Quattro Formaggi
Lime Ginger Pots de Creme
Mike's Polenta
Nectarines in Prosecco
Orange Walnut Biscotti
Oven Roasted Sausage & Grapes
Panettone Bread Pudding
Pasta Foriana
Pasta With Italian Tuna
Peach and Blueberry Strudel
Pineapple Blackberry Flambé
Plum Cake w/ Almond Streusel
Pollo Spezzato
Roasted Asparagus - Prosciutto
Semifreddo di Limone
Torta di Ricotta
Venda Ravioli & Tortelloni
Warm Peaches with Prosciutto
Zuppa di Polpette
Tart dough
Total time: 20 minutes
Active time: 10 minutes
  • ¼ cup sugar
  • 1 stick unsalted butter, room temperature
  • 1 large egg
  • 1 cup plus 2 tablespoon all purpose flour

In the bowl of an electric mixer cream together the sugar and butter; scrape the bowl and beaters at least once. Add the egg and blend thoroughly. Add the flour and mix long enough for the flour to incorporate. Transfer the dough onto a lightly floured work surface, shape into a ball and flatten into a disk. Wrap the dough in plastic wrap and chill 1 hour or overnight.

On a lightly floured work surface, roll the dough into a 12 inch circle. Fold in half and transfer to a 10-inch tart pan, adjusting the dough so the seam of the fold is in the center of the tart pan. Unfold the dough over the rest of the tart pan and press the dough into the bottom, edge and side. Press off any excess dough with your fingers and freeze.

Chocolate Macadamia Filling

Total time 45 minutes
Active time 30 minutes

  • 2/3 cup sugar
  • 6 tablespoon unsalted butter
  • 2 large eggs
  • 1 tablespoon all purpose flour
  • 8 ounces whole macadamia nuts, toasted and chopped
  • 3 ounces finely chopped bittersweet chocolate
  • 3 tablespoon apricot jam

Adjust two oven racks; one to the lower shelf and the other to the center. Preheat the oven to 375 degrees.

In the bowl of an electric mixer cream together the sugar and butter until light and fluffy. Be sure to scrape down the bowl and beaters at least once. Add the eggs one at a time and blend thoroughly. Remove from the mixer and stir in the flour, nuts and chocolate; set aside. Remove the tart shell from the freezer and spread the apricot jam over the surface of the tart. Place the nut filling in large spoonfuls over the jam and spread it out evenly.

Place the tart on the lower shelf of the oven and bake for 15 minutes. Lower the oven to 350 degrees and transfer the tart to the middle shelf; bake for 15 to 18 minutes; the tart should be firm to the touch in the center. Remove from the oven and cool completely

To finish the tart

  • 3/4 cup heavy cream
  • 2 teaspoons confectioner's sugar
  • 3 tablespoon apricot jam
  • 6 dried apricots, halved

Cut the tart into 12, and transfer to a serving plate. Whip the cream and sugar to stiff peaks. Gently and with some fineness', spoon some of the cream onto each slice. Place an apricot half on each slice and serve.

Yields 12 servings

Baker's Tips

To toast nuts preheat your oven to 350 degrees. Spread the nuts out evenly on a sheet pan. Place the pan on the center shelf in the oven and bake until lightly browned; about 10 minutes. Cool nuts completely before grinding.

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Copyright 2006-2017 Cynthia J. Salvato and All rights reserved.
Savoring Rhode Island‚ Johnston, RI 02919


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