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Devil's Tart (Crostata del Diavolo)

Monday, 26 May 2008


Sweet heat is popular in southern Italy, as evidenced by this tart, which is a specialty of the Sabbia d' Oro restaurant of the Calabrian province of Cosenza (see also here). Chile jam is readily available from mail order sources.


At a glance
Cooking Method
Heat Level
  • 5 ounces soft butter

  • 5 ounces sugar

  • 1 large egg plus 2 egg yolks

  • 1/2 teaspoon grated lemon peel

  • 11 ounces flour

  • 1 tablespoon baking powder

  • 5 ounces orange jam

  • 4 ounces red chile jam (Marmellata di Peperoncino)

  • 4 ounces almonds, peeled and chopped

  • 2 ounces confectioner’s sugar


  1. In a large bowl, combine the butter and sugar and mix well. Add the egg yolks, egg, and lemon peel.

  2. In another bowl, combine the flour and baking powder and slowly add to the butter-sugar-egg-mixture.

  3. Roll out half of the dough and spread over a tart dish (pie dish).

  4. Spread the orange jam evenly on the dough in the pie dish, and then the chile jam evenly on top of the orange jam. .

  5. Combine the almonds with the remaining half of the dough, mix well, and roll out in the size of the pie dish.

  6. Tightly cover the tart in the dish with the rolled-out dough sheet. Bake the tart at 350°F. for about 30 minutes, until golden brown. Let cool on a rack and dust with confectioner’s sugar before serving.


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