Think of this tart as a giant cookie made with a simple shortbread dough that is used for both the crust and the strudel topping . It is made in no time, and perfect for the beginning baker. I am having a real problem with time lately—it is simply going by too fast. Summer has gone and fall is here. Another year has just gone flying by. Twenty years ago, which feels like yesterday, my husband and I had a wonderful time visiting Venice and the Veneto. It was such a fun trip. We drove with friends from Munich to Venice, where we stayed for several days. It was February, between Carnival and spring and Venice was not overrun with tourists. After Venice, our friends dropped us off in the Veneto and continued on their trip to Switzerland, while we stayed there and enjoyed this beautiful area without many tourists. We took the train to the Cinque Terre and hiked through all the villages. It was wonderful. We had no reservations until we got to Florence. What I remember most about this trip was hanging out with the locals and hiking until we got tired. I remember on one of these hikes, we ran into an older Italian man resting under a tree on a Sunday morning, drinking wine and pointing at our water bottle. He was shaking his head and saying, “agua bad, vino good.” This year, I was invited to a beautiful wedding of a charming couple. Although the groom is Italian (from the Veneto), he is now living in San Francisco with his American bride. Unfortunately, I couldn't go. I just hope that one day I can visit this gorgeous area again. In honor of the wedding and the Veneto, I post this wonderfully easy, yet so delicious and tasty, cake. It is really like a giant cookie that even a non-baker can do in no time. The original fregolotta was created by Pasticceria Zizzola, who lives near Treviso. My version is a nutty, lightly sweet and crunchy cake tasting like a cookie. Trust me, you will nibble on this delicious morsel until it is gone. There are seldom any leftovers when I make it for my friends. It is great with an espresso coffee or tea. Buon appetito my friends.
47 Comments
Gerlinde
10/26/2015 07:02:57 am
Thank you Linda, I made this several times and everybody seems to enjoy it.
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Pam
10/26/2015 08:16:49 am
You can do this Pam, let me know if you need any help. When you use jam make sure it is not too sweet.
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10/26/2015 09:58:27 am
Love tarts and especially short bread crusts. ANd, such a pretty plate!
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Gerlinde
10/26/2015 01:28:39 pm
Thank you Angela, the plate is from my mother-in-law.
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10/26/2015 10:22:14 am
Gerlinde this is my kind of dessert! I totally adore shortbread, so this will be at the top of my fall must bake list!! I absolutely agree with you 100 percent about how fast time flies! I look at my boys and cannot believe that one day they were my little boys and now they're grown men! Enjoy your week friend!!
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Gerlinde
10/26/2015 01:30:56 pm
Isn't it amazing how time flies. My mom always said, wait until you get my age.
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Gerlinde
10/26/2015 01:32:39 pm
It was a wonderful trip and I hope I get a chance to go again.
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10/26/2015 02:28:33 pm
Mr R would be perfectly happy if the only sweets I made were cookies! He would very much enjoy the scrumptious Shortbread Tart! Food memories are always the best as they have been captured by so many of our senses. And yes where do summer go? Picking Olallie's seems like years ago.
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Gerlinde
10/26/2015 07:58:51 pm
Deb, I 'm working on slowing down time but I have not been successful . Picking Olallie berries was fun.
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Gerlinde
10/26/2015 08:00:38 pm
That's a great idea Suzanne. I will try it soon.
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10/27/2015 09:08:04 am
I love to travel again - about once a year I get the urge to go somewhere new and different and hike and enjoy a meal with the locals. Keep your giant cities - I love the back roads :) I would love to go to Italy and learn to make pasta from a nice old Italian woman who can't speak English. Then I need to make this gorgeous tart - I love the simplicity and the beautiful crust. How wonderful!
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Gerlinde
10/27/2015 09:29:15 am
Tricia, let's go to Italy together and learn how to make the perfect pasta. I would love that.
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10/27/2015 09:29:21 am
What a slice of heaven, just the right size for a perfect afternoon. Sehr lecker, Gerlinde.
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Gerlinde
10/27/2015 09:33:44 pm
Schade, ich würde gerne ein Stück Kuchen und eine Tasse Tee mit Dir trinken.
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10/27/2015 05:22:33 pm
what a pretty tart! Perfect for a spring-time lunch with friends.
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Gerlinde
10/30/2015 06:03:34 pm
I have nibbling on it for the last three days.
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10/28/2015 12:24:42 am
For a minute there I felt I was on holidays in Italy! It's been far too long since we visited and now I want to get on a plane.
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Gerlinde
10/30/2015 06:07:07 pm
Maureen, sometimes I just want to go and other times I'm perfectly happy here at home. I do love Italy, especially the people.
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10/28/2015 05:07:45 am
It is like a giant cookie! I am sure this shortbread is rich, not too sweet, and versatile. Other jams and fruits would be delicious in it too.
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Gerlinde
10/30/2015 06:10:05 pm
I hope so too Nancy, but relaxing is hard for me. By the way, I made your meatballs from your book today they were delicious.
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Gerlinde
10/30/2015 06:11:17 pm
Thank you Sue
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10/28/2015 03:49:25 pm
Foods like this are one of the greatest travel pleasure. GREG
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Gerlinde
10/30/2015 06:12:42 pm
I totally agree Greg !
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Gerlinde
10/30/2015 06:16:31 pm
Thanks Ella Dee, every time I go back to Germany I have to have certain dishes.
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10/29/2015 07:45:34 am
Such a beautiful plate, Gerlinde! The tart looks amazing!!
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Gerlinde
10/30/2015 06:18:38 pm
Thank you Mary Frances, my mother-in -law collected pretty plates and I ended up with this one.
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10/29/2015 05:02:42 pm
I can relate to time flying by.. days, weeks, months.. it's really quite unsettling.
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Gerlinde
10/30/2015 06:20:23 pm
The older we get the faster time goes by. Have a nice weekend.
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Gerlinde
10/30/2015 06:22:22 pm
Oh Penny, you are so sweet. I hope you have a relaxing weekend after a turbulent and stressful last weeks. Give your sister a hug from me.
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Gerlinde
10/31/2015 11:34:28 pm
Thank you Zaza
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TheKitchenLioness
11/3/2015 11:54:33 am
Dear Gerlinde, my kind of pie, my kind of recipe - I love a good Venetian fregalotta. It is wonderful to have a recipe for this Italian jam shortbread tart year-round, so you can make a wonderful dessert or afternoon treat for family and friends wihout having to spend too much time slaving away in the kitchen!
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Gerlinde
11/4/2015 07:22:40 pm
Thank you Andrea, the fregalotta is a new addition to my baking repertoire and I like it. It's good for four to five days.
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11/4/2015 04:38:24 am
Buttery crust and delicious berries, what is not to love with this Italian shortbread tart. I totally am with you regarding time. It is just flying by and I just can't to get half of my honey do list done... it just keeps getting longer.
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Gerlinde
11/4/2015 08:28:44 pm
My list is also getting longer and longer .
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11/4/2015 04:04:06 pm
Lovely tart and I'm sure it is delicious. Wish I had the four quarts of blueberries that I left in my freezer in New Hampshire.
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Gerlinde
11/4/2015 08:31:57 pm
You had a tough year Karen, take good care of yourself and enjoy your new beautiful home and the warm climate of Florida.
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Gerlinde
11/9/2015 07:22:33 pm
Thank you Summer, it is tasty
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Kunstkitchen
11/19/2015 08:15:29 am
Lovely story about Italy. Italy is a magic country. I too hope to return there. This tart looks very easy. I tried making something similar but failed. This will work.
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