FIORI DI SICILIA
Use about ½ teaspoon in a typical recipe for cookies, pound cake, pie, meringues, or sweet bread.
Italian Pies and Tarts
Depending on the season, pies and tarts may be filled with fresh fruit, creamy cheese, custard, nuts, or chocolate.
The crusts are buttery, the fruit is intensely flavored, and the pastry cream and cheese fillings are smooth and creamy.
This fruit tart recipe consists of a crisp, buttery tart shell filled with a creamy, smooth lemon-flavored custard and topped with slices of fresh strawberries and kiwi, and some blueberries. You may substitute almost any seasonal fruit that you prefer.
This is a delicious no-bake pie that has a luscious creamy ricotta cheese filling with toasted almonds and chocolate chips on a graham cracker crust.
Almond and Chocolate Pie Recipe >>
Apple Crostata is a very rustic-style apple pie with some added crunch. This recipe is also easily adapted to create other types of fruit crostatas; try sliced pears, peaches, or berries.
Apple Crostata Recipe >>
This is a wonderful dessert for autumn or whenever you can purchase fresh apples at your local farmers' market or supermarket.
Apple Pie Recipe >>
A crostata is an Italian dessert tart. It usually has a free-form crust, that gives the tart a very rustic appearance. This recipe uses fresh blueberries and peaches for the filling, but you can make it with all blueberries, or all peaches.
Blueberry and Peach Crostata Recipe >>
Cherry Zabaglione Tart is a luscious tart made with fresh cherries in a cookie crust filled with zabaglione and topped with grated chocolate.
Cherry Zabaglione Tart Recipe >>
This chocolate pie tastes like a dessert from a five-star restaurant. The chocolate pudding filling is silky and rich and it's topped with whipped cream that's gently flavored with espresso.
Chocolate Pie Recipe >>
If you're not comfortable with making pies, a galette is a great substitute. You must use fresh figs for thsi recipe. The crunch comes from a combination of brown sugar and oatmeal.
Fig Crunch Galette Recipe >>
Italian Pear and Apple Tart combines two of Fall's favorite fruits for a simple but delicious dessert.
Pear and Apple Tart Recipe >>
Pizza di Crema is a custard pie that is Neopolitan in origin. It has a custard filling flavored with orange zest, cinnamon, and vanilla and enhanced with cherries.
Pizza di Crema Recipe >>
Raspberry Cheesecake Tarts are great any time of the year. They are the perfect size for a holiday buffet or an outdoor picnic. Top them with raspberries or any seasonal fruit of your choice.
Raspberry Tarts Recipe >>
Strawberry Cream Tarts combine pasta frolla with almonds for a sweet, shortbread crust and a rich Amaretto-flavored pastry cream topped with slices of fresh strawberries.
Strawberry Tarts Recipe >>
Strawberry-Rhubard Pie combines sweet juicy strawberries with tart, crisp rhubarb for a special springtime dessert.
Strawberry Rhubarb Pie Recipe >>
Torta della nonna, the charmingly named 'Grandma's cake,' is a popular Italian dessert that is traditionally from Tuscany but can found in every region of Italy.
Torta della Nonna Recipe >>
If you choose flavor over flakiness for your pie crust, make an all butter crust. Butter has a sweet taste that you can't get from any other type of shortening. If you want a flaky crust with a mild flavor, vegetable shortening, such as Crisco, is the fat of choice. Vegetable shortening is a stable fat, so crusts are easier to work with and retain their shape well. For the flakiest crust, use lard. Vegans, and those looking for a crust with no trans fat or cholesterol, can use vegetable, olive, or nut oils to make their crusts.
This tart has a buttery pastry crust filled with slices of apples flavored with lemon and cinnamon and topped with a luscious mascarpone cream.
Apple Torta with Mascarpone Cream Recipe >>
In this recipe the pears are combined with a creamy almond filling and topped with sliced almonds for a little crunch.
Pear and Almond Crostata >>
This strawberry tart is a perfect dessert for spring and summer. It consists of a crisp, buttery crust filled with a creamy ricotta mixture that is flavored with orange and vanilla, and topped with slices of fresh strawberries.
Strawberry and Ricotta Tart Recipe >>
CAKE AND PIE LIFTER
10 inches in diameter, this lifter is perfect for transferring cakes to a platter or removing cheescakes and tarts from the metal base of springform or tart pans.
Made in USA
This dessert comes from Rome in the Lazio region of Italy. It consists of 3 layers: a buttery, crisp pastry crust, layered with sour cherry jam, and topped with a creamy ricotta filling.
Ricotta Cherry Tart Recipe >>
Have these supplies on hand for homemade pie crusts.
Roll out pie crusts to exact dimensions. Marked with circles for pie crusts and edged with a ruler for bread or other square or rectangular doughs. The board is reversible to a plain side for other projects.
Use glass pie plates for most pies; they disperse heat well for even browning. Because they are clear, you can check the bottom of the crust to ensure it's thoroughly baked before you take it out of the oven. If you have aluminum pie plates, use them for icebox pies with press-in crusts or those that are baked briefly in the oven.
A non-tapered rolling pin applies pressure evenly, so that your pie crust is of even thickness from the center to the edges.
MAKING PERFECT WHIPPED CREAM
CREAM The higher the fat content, the better the whipped cream. Use heavy cream or heavy whipping cream because they are at least 36% fat. Light cream is 18 to 30% fat and won't whip at all.
SUGAR Confectioners' sugar has a bit of cornstarch in it, which helps to stabilize the whipped cream. Don't use granulated sugar because it doesn't dissolve as well and can deflate the foam.
WHIPPING To test for soft peaks lift your whisk or beaters ... the peak of cream should curl over slightly in the bowl. For stiff peaks, keep beating until you lift the beaters and the peak of cream stands up erectly. But be careful because the longer you whip, the denser and grainier the cream will become. If you go too far, fold in a splash of heavy cream. If it deflates, you've over whipped and you'll have to start again with new cream. Or you can keep whipping and it will turn into butter.
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This fresh fruit tart has a crisp, buttery crust with a mascarpone cream filling studded with tender wedges of fresh apricot.
Apricot Mascarpone Tart Recipe >>