Fregolata Veneziana

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Servings: 12 Difficulty: Advanced
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A classic Venetian almond tart with a crisp, crumbly texture and delicate citrus notes.
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Fregolata Veneziana

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 651.7

Description

Fregolata Veneziana is a traditional Italian dessert from the Veneto region, celebrated for its simplicity and deep almond flavor. This tart features a shortbread-like crust made from ground almonds, butter, and eggs, enriched with lemon zest and extracts for a bright, aromatic finish. The texture is uniquely crisp yet tender, offering a satisfying crunch that melts in the mouth. It is a perfect accompaniment to strong espresso or light dessert wine, ideal for holiday gatherings or quiet afternoons. Despite its minimal ingredient list, the result is an elegant, rustic treat that captures the essence of Italian baking traditions.

Ingredients

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Grind the 1 cup of raw almonds with 2-3 tablespoons of the granulated sugar in a food processor or blender until a coarse powder forms.
  3. Add the remaining granulated sugar to the ground almonds and process briefly until the mixture becomes a very fine powder.
  4. Transfer the almond-sugar mixture to a large mixing bowl or stand mixer and beat in the melted butter until well blended.
  5. Add the egg yolks, lemon juice, lemon zest, vanilla extract, and almond extract to the bowl.
  6. Mix until the wet ingredients are fully incorporated and the mixture is smooth.
  7. Sift the cornmeal, all-purpose flour, and salt over the almond mixture.
  8. Gently stir the dry ingredients into the wet mixture just until the dough comes together. Do not overwork the dough.
  9. Butter an 8 or 9-inch pie plate thoroughly.
  10. Press the dough into the pie plate, using your fingers to distribute it evenly to the edges.
  11. Sprinkle the top of the dough with the coarsely chopped almonds and turbinado sugar.
  12. Bake at 350 degrees F (177C) for 20 minutes.
  13. Reduce the oven heat to 300 degrees F (149C) and bake for an additional 20 minutes, or until the tart is golden brown.
  14. Remove from the oven and cool completely on a wire rack before cutting into wedges.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 651.7kcal
% Daily Value *
Total Fat 51.2g79%
Saturated Fat 15.6g78%
Cholesterol 56.4mg19%
Sodium 0.8mg1%
Total Carbohydrate 43.0g15%
Dietary Fiber 7.5g30%
Sugars 32.7g
Protein 13.0g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store cooled Fregolata in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Variations: You can substitute the raw almonds with skinned, toasted hazelnuts for a different nutty flavor profile.

Tip: Ensure the butter is melted but not hot when added to the mixture to avoid cooking the egg yolks prematurely.

Serving: This tart is traditionally served at room temperature. It pairs excellently with espresso, prosecco, or a glass of Vin Santo.

Keywords: almond tart, italian dessert, venetian, cornmeal, lemon zest, shortbread, baking, nutty, crisp, classic, tradition, dessert, easy, homemade, pastry, veneziana
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