Tarts like this are available in one form or another in many pastry shops in southern Italy. This one was inspired by a tart I tasted in the late 1980s at
Unmold the tart and slide it onto a platter. Dust lightly with confectioners’ sugar immediately before serving. This is better served as a tea pastry rather than a dessert.
Keep the tart at room temperature wrapped in plastic. It will start to become dry after a couple of days.
© 2008 Nick Malgieri. All rights reserved.