
Easter tart

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This is the traditional tart made in Napoli for the Easter festivities, and was originally made with grains of wheat, but is sometimes now made with pearl barley (soaked overnight and cooked according to instructions). The combination of ingredients may seem strange, but they are associated with ancient Roman celebrations of the rite of spring: flowers, eggs for new life, ricotta from the sheep, wheat and flour from the land though the tart as we know it today is said to have been created, like so many of our sweet dishes, by a nun in a local convent. One of the many legends associated with the dish involves a mermaid called Partenope. One of the best stories is that she lived in the Gulf of Napoli, and to celebrate the arrival of spring each year she would come and sing to the inhabitants. One year, to say thank you for her songs, they offered her local gifts: ricotta, flour, eggs, wheat, perfumed orange flowers and spices. She was so delighted, she took them to her kingdom under the sea, where the gods mixed them together into a cake.
ingredients
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serves: 8-10
a little melted butter
1 pound Sweet pastry
confectioner's sugar to dust
For the filling:
3/4 cup wheat grains (bulgur)
1 cup milk
1/2 lemon(peel, left whole, the rest grated)
2 pinches of ground cinnamon
1/2 cup superfine sugar
pinch of salt
1 cup fresh ricotta cheese
4 teaspoons orange flower water
1/3 cup candied citron (or lemon, peel and candied orange peel, chopped)
3 eggs (separated)
Servings Per Recipe: 8
Amount per Serving
Calories: 475
- Total Fat: 20 g
- Saturated Fat: 7.1 g
- Trans Fat: 0 g
- Cholesterol: 99.5 mg
- Sodium: 364 mg
- Total Carbs: 65 g
- Dietary Fiber: 2.3 g
- Sugars: 31.5 g
- Protein: 10.7 g
preparation

comments
arlene
May 9, 2012