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Desserts

Don Camillo Tart

Don Camillo Tart: tender shortcrust, plum jam, amarena cherries and dark chocolate in a dessert full of Emilian tradition.
Recipe Don Camillo Tart
  • Difficulty Medium
  • Preparation 40 minutes
  • Cooking 55 minutes
  • Servings for 8 people

When you want to surprise family or friends with a dessert that tells a story, the Don Camillo tart recipe is the perfect choice. This baked holiday dessert is a true taste experience that wins you over from the first encounter with its golden shortcrust: crumbly and tender, it is a homemade pastry enriched with a generous amount of egg yolks and butter, as the most authentic tart with homemade shortcrust pastry demands. At the heart of this dessert lies a refined balance of bold flavors and fruity notes: the slightly tart plum jam embraces the amarena cherries in syrup, while the intense aroma of Marsala wine and the unique touch of amaretti (crisp Italian almond cookies) blend with tempting pieces of dark chocolate.

Your tart is then topped with a soft meringue, whose sweetness is enhanced by the crunch of toasted almonds: a play of textures that makes this soft tart a true pleasure for the senses. Easy to make yet striking to look at, this rustic jam tart will make breakfast, an afternoon snack or your most festive moments special, bringing to the table a simple shortcrust dessert that tastes of home and good company.

Perfect for anyone looking for a jam dessert for breakfast or a traditional tart for an afternoon snack to enjoy with loved ones, this is a recipe to hand down from generation to generation. If you like variety, we suggest exploring other treats such as Lime Meringue Tart, Ricotta and Strawberry Tart or the original Tiramisu Tart: perfect ideas if you want to add a creative touch to your recipe collection.

By choosing the Don Camillo tart recipe, you will discover how to make a jam tart that brings the magic of old-fashioned recipes back to the table every time, with an unforgettable result in every bite.

Ingredients for 8 people

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Method

  1. To make the Don Camillo Tart, start with the shortcrust pastry: work the soft butter, cut into small pieces, with the sugar and the room-temperature egg yolks, using your hands or a stand mixer with the paddle attachment. When you have a smooth, creamy mixture, add the baking powder and mix well, then gradually add the 00 flour until you have a soft dough. Press the dough together, wrap it in plastic wrap and let it rest in the fridge for at least half an hour.
  2. Meanwhile, make the filling: whip the room-temperature egg whites with the sugar using an electric mixer until you have a glossy, firm meringue that holds stiff peaks. At this point, gently fold in half of the toasted sliced almonds, mixing from the bottom up so the meringue doesn’t deflate. Set the mixture aside.
  3. Take the pastry out of the fridge and roll it out with a rolling pin on a floured surface into a disk that isn’t too thin (about 1/2 cm, or 1/4 inch, thick). Transfer the pastry to a well-buttered and floured 24-26 cm (9-10 inch) tart pan, pressing it well against the bottom and sides. Spread the slightly tart plum jam evenly over the bottom of the tart.
    Don Camillo Tart, step 3: plum jam spread over the shortcrust in the tart pan
  4. Scatter the crisp amaretti, previously soaked in the Marsala, over the jam, then add the well-drained amarena cherries in syrup and the dark chocolate, coarsely chopped with a knife. Pour the meringue you made earlier over these layers and gently level it with a spatula, making sure to cover the whole surface evenly.
    Don Camillo Tart, step 4: amaretti, amarena cherries and chocolate covered with meringue
  5. Finish by decorating the top with the remaining sliced almonds and bake in a conventional oven preheated to 165 °C (330 °F) for 50-60 minutes. Keep an eye on the meringue as it bakes: if it browns too quickly, cover it with a sheet of aluminum foil pierced with a few holes so the tart can finish baking without burning. The tart is ready when the meringue is dry and golden and the pastry is cooked through. Let it cool completely before serving. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can customize the tart by replacing the amarena cherries with cherries in alcohol or sour cherries in syrup for a bolder flavor. Instead of dark chocolate, try milk chocolate for a milder version, or add white chocolate chips. For a spiced note, add a pinch of cinnamon to the shortcrust. If you prefer to avoid alcohol, replace the Marsala with orange juice or amarena cherry syrup.

Tips

For an even more crumbly shortcrust, you can replace 50 g of the 00 flour with potato starch. If you prefer a stronger liqueur note, slightly increase the amount of Marsala for soaking the amaretti. Make sure the egg whites are completely free of any trace of yolk for a well-whipped, stable meringue. If you can’t find slightly tart plum jam, you can use another plum jam or prune jam.

Storage

Store the Don Camillo Tart in the fridge, covered with plastic wrap or under a glass cake dome, for 2-3 days. We recommend taking it out of the fridge at least 30 minutes before serving, so you can enjoy it at room temperature and fully appreciate all its flavors.

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