What are myrtle berries?
Myrtle berries are small, dark berries from the myrtle plant, native to the Mediterranean. They have a unique aromatic, slightly bitter, and sweet flavor, often used in liqueurs (like Mirto in Sardinia) and jams.
DESSERT
Sardinian Myrtle Berry and Almond Tart
This unique Sardinian tart combines the aromatic, slightly bitter notes of myrtle berries with the sweet richness of almonds in a delicate pastry crust. It's a delightful dessert that captures the essence of the Mediterranean island.
HOW TO MAKE IT
Let's cook.
01
Combine 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, and 1/2 cup cold unsalted butter in a large bowl. Cut the butter into the flour mixture using your fingertips or a pastry blender until coarse crumbs form.
02
Add 1 large egg yolk and 1 tablespoon cold water to the flour mixture. Mix until a dough forms, then gather it into a disc, wrap in plastic, and chill for 30 minutes.
03
Preheat oven to 375°F/190°C. On a lightly floured surface, roll out the chilled dough to fit a 9-inch tart pan. Press the dough into the pan, trim the edges, and prick the bottom with a fork.
04
In a separate bowl, whisk together 1 cup ground almonds, 1/2 cup granulated sugar, and 2 large eggs until smooth. This forms the frangipane-like almond filling.
05
Spread 1/2 cup myrtle berry jam evenly over the bottom of the tart crust. Carefully spoon the almond filling over the jam, spreading it gently to the edges.
06
Bake the tart for 35-40 minutes at 375°F/190°C, or until the crust is golden brown and the almond filling is set and lightly golden. Let the tart cool completely on a wire rack before serving.
About This Recipe
This unique Sardinian tart combines the aromatic, slightly bitter notes of myrtle berries with the sweet richness of almonds in a delicate pastry crust. It's a delightful dessert that captures the essence of the Mediterranean island.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For an extra aromatic touch, add 1/2 teaspoon of almond extract to the almond filling. Ensure your butter is very cold for a flaky crust. If myrtle berry jam is hard to find, a good quality blackberry or blueberry jam can be a suitable substitute.
Easy Substitutions
If myrtle berry jam is unavailable, use a high-quality blackberry, blueberry, or even fig jam. For the crust, you can use a store-bought shortcrust pastry if you're short on time. Ground hazelnuts can replace ground almonds for a different flavor profile.
Storage & Reheating
Store the tart at room temperature for up to 2 days, covered. For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving for best flavor and texture. Freezing is not recommended as it can alter the texture of the filling.
Serving Suggestions
Serve slices of the tart with a dusting of powdered sugar, a dollop of crème fraîche, or a scoop of vanilla bean ice cream. It also pairs wonderfully with a strong espresso or a glass of sweet dessert wine.
Common Mistakes
Overworking the dough can lead to a tough crust. Mix just until combined. Not chilling the dough can make it difficult to roll out and prone to shrinking during baking. Overfilling the tart can cause spillage during baking; ensure the filling is spread evenly without mounding too high. Baking at too high a temperature can burn the edges before the center is cooked; monitor closely. Not cooling completely before slicing can result in a crumbly tart.
Frequently Asked Questions
Can I make this tart ahead of time?
Yes, you can prepare the dough and chill it for up to 2 days. The assembled and baked tart can be stored for a few days, making it a great make-ahead dessert.
Is almond flour the same as ground almonds?
Yes, for this recipe, almond flour (finely ground blanched almonds) and ground almonds (often with skins, slightly coarser) can be used interchangeably. Almond flour will give a slightly smoother filling.
MORE TO KNOW
The key to a perfect tart crust is keeping the butter cold and not overworking the dough. This prevents gluten development, resulting in a tender, flaky crust. The almond filling, similar to a frangipane, provides a rich, moist counterpoint to the fruit. Myrtle berries, native to Sardinia, offer a unique, slightly resinous and bittersweet flavor that pairs beautifully with the sweet almonds. If using fresh myrtle berries, you can make a simple compote by simmering them with a little sugar and water before using in the tart.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.