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Tuscan Perginese tart, a substantial dessert

Pergine tart

Lovers of quick cakes will certainly appreciate our Perginese tart prepared with the original Tuscan recipe.

Let's take a trip to beautiful Tuscany to discover the recipe for a truly amazing dessert , the Perginese tart. We struggled quite a bit to understand some of the secrets behind this typical product because the lucky owners of the recipe don't like to share it. Do you think that it is even said that it is secret !

So, after trying it, we investigated a little about what the original recipe was like and in the end we arrived at this one. Surely the local women will tell you that it is not prepared this way but, precisely because of its secrecy, even if it were right they would never tell you! Added to this is the fact that it is a traditional recipe and therefore every family loves to customize it according to their own tastes. But let's stop talking, let's see how it prepares!

Pergine tart
Pergine tart

How to prepare the Perginese tart recipe

  1. First separate the egg whites from the yolks. Whip the first ones until stiff, adding half the sugar a spoonful at a time only when they are semi-whipped.
  2. Chop almonds, pine nuts and citron with a mixer and incorporate them into the previous mixture, mixing delicately from bottom to top.
  3. Using an electric whisk, whip the egg yolks with the remaining sugar and the melted, cold butter. Then add the vermouth and a pinch of salt.
  4. Add the flour to this mixture and mix well. Set aside 120 grams to complete the dessert and add the remainder to the egg whites, mixing delicately from bottom to top.
  5. Pour the mixture into a buttered and floured tart mold with a diameter of 24 cm.
  6. Add as much flour to the 120 g of dough kept aside as needed to obtain a firm, easy-to-roll dough. Roll it out with a rolling pin until it is half a centimeter thick, then cut into strips, just as you usually do with the tart. Place them on the mixture poured into the pan, pressing well along the edges.
  7. Cook at 150°C for 50 minutes , testing with a toothpick before removing from the oven. Once cold, remove it from the mold and serve it.

Staying on the topic of Tuscan recipes, we recommend you also try the castagnaccio : it's delicious!


You can keep this dessert outside the refrigerator, under a glass bell jar, for 3-4 days .

Riproduzione riservata © - WT