The tart is one of the most popular and beloved desserts in Italy. Crumbly and delicious, it is excellent both for breakfast and as an afternoon snack, and, with the right topping, it can also be a delicious dessert at the end of a meal. But how did it come into being?
Certainly, we can’t talk about tarts, without telling the story of its main component, shortcrust pastry.
It’s a preparation widespread throughout the world, based on flour, butter, sugar and eggs, and characterized, as its name implies, by a crumbly yet never hard consistency.
The recipe is very old. It seems that a very similar dough was already in use around the year 1000, close to the introduction of sugar cane to the West.
Over the many years, measures and methods were perfected, giving us now the modern recipe, in all its variations and interpretations.
There are at least 10 different types of shortcrust pastry, from classic to Milanese, sablée, Neapolitan, Breton, and so on, all so tasty and united by their characteristic crumble.
Of course, the crust is then topped or filled with jams, marmalades or other preserves, or, if you have a particularly sweet tooth, for example, with chocolate, cream and ricotta.
To be honest, we love the classic tart, and, for this reason, for our I Genuini line, we have chosen simple, healthy, carefully prepared ingredients such as blueberry and apricot jams on an organic wheat base. Just like our grandmothers used to make them!
A perfect little treat, that tastes like home.