{"id":14062,"date":"2024-07-26T18:31:31","date_gmt":"2024-07-26T15:31:31","guid":{"rendered":"https:\/\/www.light-recipes.top\/?p=14062"},"modified":"2024-07-26T18:31:32","modified_gmt":"2024-07-26T15:31:32","slug":"watermelon-jelly-tart-the-recipe-for-the-typical-sicilian-dessert-with-melon-jelly","status":"publish","type":"post","link":"https:\/\/www.light-recipes.top\/?p=14062","title":{"rendered":"Watermelon jelly tart: the recipe for the typical Sicilian dessert with melon jelly"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Preparation:&nbsp;<strong>50 min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cooking:&nbsp;<strong>60 min<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Rest:&nbsp;<strong>2 1\/2 hours<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Serves:&nbsp;<strong>6-8 people<\/strong><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">ingredients<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">For the shortcrust pastry<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">00 flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">500 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Caster sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">200 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Egg<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Lemon<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">salt<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Baking powder<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For the watermelon frost<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Watermelon juice<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">1 l<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Caster sugar<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">80 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cornstarch<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">80 gr<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">for the finishing<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Toasted pistachio grains<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">you also need<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Butter<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">00 flour<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">qb<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The\u00a0<strong>watermelon jelly tart<\/strong>\u00a0is a typical Sicilian\u00a0<strong>dessert<\/strong>\u00a0\u00a0prepared with a fragrant shell of homemade shortcrust pastry and a delicious filling of\u00a0<em>melon<\/em>\u00a0jelly\u00a0: the famous dessert with a spoon, much loved throughout the island, here used as a filling instead of the more classic\u00a0jam\u00a0. A fresh and delicious summer specialty, ideal to serve at the end of a meal or as a\u00a0<strong>snack<\/strong>\u00a0, particularly popular in the Palermo area, where it is possible to enjoy it in pastry shops and bakeries scattered around the city, together with a squeezed juice or a cup of coffee.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">To bring it to the table, start with the shortcrust pastry, here made with the addition of a pinch of\u00a0<strong>baking powder<\/strong>\u00a0for a softer result to the bite. After a resting time, roll out the dough into a thin layer, line a 22 cm diameter mold with it, buttered and floured, and then pour the watermelon jelly on the base, previously prepared by cooking the corn starch sifted with the\u00a0watermelon\u00a0juice and granulated sugar on the stove. Once you have made the classic grill with the leftover pastry scraps, all you have to do is bake the tart at 180 \u00b0C and then sprinkle it, once cooked, with a little\u00a0<strong>toasted pistachio grains<\/strong>\u00a0: you will thus obtain a fragrant and creamy delicacy, to be consumed strictly very cold in the company of the whole family and stored in the fridge, in an airtight container, for\u00a0<strong>2-3 days<\/strong>\u00a0maximum.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you have a\u00a0juicer or centrifuge\u00a0at home , you can use them to extract the watermelon juice, otherwise it will be enough to remove the seeds from the pulp, blend it with a food processor and finally pass it through a fine mesh strainer. According to personal taste, you can flavor the juice with a pinch of cinnamon or the seeds of a vanilla pod or, as Palermo tradition dictates, you can leave it to infuse for a few hours in the fridge with a handful of\u00a0<strong>jasmine flowers<\/strong>\u00a0and then filter it, before proceeding with the preparation.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you like, you can glaze the tart after baking with some\u00a0gelatin for desserts\u00a0or you can decorate it with\u00a0<strong>dark chocolate chips<\/strong>\u00a0, to add or replace the dried fruit. If you prefer, you can make the shortcrust pastry without yeast,\u00a0like in school\u00a0, or you can try a\u00a0cocoa\u00a0or\u00a0gluten free\u00a0version : for a dessert also suitable for guests with celiac disease or gluten intolerance.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Discover how to prepare the watermelon jelly tart by following the step-by-step procedure and advice. If you liked this recipe, also try the\u00a0watermelon cheesecake\u00a0or try your hand at other\u00a0Sicilian pastry\u00a0specialties .<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How to make watermelon jelly tart<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/09\/Crostata-gelo-anguria_pasta_frolla_1.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 1<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Prepare the shortcrust pastry: arrange the flour in a fountain shape, break the eggs into the center1, add the sugar, the butter in pieces, a pinch of salt and yeast, and flavor with the grated lemon zest. Then quickly work the ingredients, until you obtain a smooth and homogeneous dough.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/09\/Crostata-gelo-anguria_pasta_frolla_2.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 2<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Wrap it with a sheet of cling film2and let it rest in the fridge for half an hour.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/09\/Crostata-gelo-anguria_preparare_gelo_3.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 3<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Meanwhile, prepare the watermelon jelly: in a saucepan with a thick bottom, dilute the cornstarch with the watermelon juice, stirring often with the help of a hand whisk.3.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/09\/Crostata-gelo-anguria_preparare_gelo_4.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 4<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At the end you should obtain a smooth mixture without lumps.4.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/09\/Crostata-gelo-anguria_preparare_gelo_5.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 5<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Add the granulated sugar5and put it on the fire.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/09\/Crostata-gelo-anguria_preparare_gelo_6.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 6<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Leave to cook on a medium flame, stirring constantly, until you obtain a thick and shiny cream.6.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/09\/Crostata-gelo-anguria_preparare_gelo_7.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 7<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Transfer the watermelon jelly to a low, wide container.7, cover with a sheet of cling film and leave to cool in the fridge.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/09\/Crostata-gelo-anguria_pasta_frolla_8.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 8<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once the pastry has rested, roll it out with a rolling pin on a floured work surface.8about 1 cm thick.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/09\/Crostata-gelo-anguria_pasta_frolla_9.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 9<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cover a 22 cm diameter baking tin, greased and floured, with the shortcrust pastry disc obtained and trim the edges, eliminating the excess pastry.9.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/09\/Crostata-gelo-anguria_farcire_10.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 10<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Pour the now cold watermelon jelly into the shortcrust pastry shell and level the surface with the back of a spoon10.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/09\/Crostata-gelo-anguria_decorare_11.jpg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 11<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">With the pastry scraps kept aside, form lots of strips and arrange them on the filling, so as to create the classic grid.11; then put the tart in the oven at 180\u00b0C and leave it to cook for about 45 minutes.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" src=\"https:\/\/staticcookist.akamaized.net\/wp-content\/uploads\/sites\/21\/2023\/09\/Crostata-gelo-anguria.jpeg\" alt=\"\"\/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Step 12<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Once ready, take the watermelon jelly tart out of the oven, let it cool completely and turn it out onto a serving plate. Sprinkle the surface with some toasted pistachio grains, cut the cake into slices12and servants.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/www.cookist.it\/\"><\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Preparation:&nbsp;50 min Cooking:&nbsp;60 min Rest:&nbsp;2 1\/2 hours Serves:&nbsp;6-8 people ingredients For the shortcrust pastry 00 flour 500 gr Butter 200 gr Caster sugar 200 gr Egg 3 Lemon 1 salt qb Baking powder qb For the watermelon frost Watermelon juice 1 l Caster sugar 80 gr Cornstarch 80 gr for the finishing Toasted pistachio grains [&hellip;]<\/p>\n","protected":false},"author":7,"featured_media":14063,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-14062","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.14 - 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