Black Mulberry Tart

Description:
A refined and irresistible dessert that contains the authentic flavors of Sicilian tradition. The crunchiness of the shortcrust pastry marries perfectly with the enveloping sweetness of the black mulberry compote, enriched with a decoration of fresh mulberries. Ideal for a special occasion or for a daily treat, this tart will be the undisputed star of the table.

Details:

• Servings: 7-8 people
• Difficulty: Medium
• Total time: 60 minutes
• Allergens: Gluten (00 flour), Lactose (butter), Eggs

Ingredients:

For the shortcrust pastry:

• 250 g of 00 flour
• 125 g cold butter, cubed
• 100 g of icing sugar
• 1 whole egg
• Grated zest of 1 lemon (optional)
• A pinch of salt

For the filling and decoration:

• 300 g of black mulberry compote
• Fresh mulberries (for decoration)

Procedure:

1. Preparation of the Shortcrust Pastry:

• In a large bowl, sift the flour, icing sugar and pinch of salt.
• Add the cold butter and work it quickly with your hands or with a mixer, until you obtain a sandy mixture.
• Add the egg and lemon zest (if desired) and mix quickly until the mixture forms a dough.
• Wrap the dough in cling film and leave to rest in the fridge for at least 30 minutes.

2. Assembling the tart:

• Preheat the oven to 180°C.
• Roll out the shortcrust pastry on a floured surface until it is about 5mm thick.
• Line a buttered and floured tart pan, trimming off any excess pastry and prick the bottom with a fork.
• Spread the black mulberry compote evenly over the base.
• With the leftover dough, create strips to form a classic decorative grid on the surface.

3. Cooking:

• Bake the tart for 25-30 minutes, until the crust is golden.

4. Decoration:

• Let the tart cool. Decorate the surface with fresh mulberries cut in half, arranged as desired.

5. Serve:

• Serve at room temperature, possibly accompanied by a scoop of vanilla ice cream or a dusting of icing sugar.

Alternative Suggestion:
For a more rustic version, you can replace the icing sugar with brown sugar, which will give a caramelized note to the pastry.