Torta Grassa

Almond Tart from Parma

Preparation info

  • Makes

    10 to 12

    • Difficulty


Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

  • About

Although the translation of this dessert’s name (fatty or greasy tart) is less than appealing, the taste and texture of the torta are wonderful. The flavor has a sophisticated richness, despite the simple ingredients. This version is adapted from L’arte della pasticceria a Parma (The Art of Pastry-Making in Parma) by Ugo Falavigna, whose Pasticceria Torino is the best pastry shop in Parma.