Artichoke Tart

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

The usual way of making this tart is to cover it with a top crust. This time, however, I choose to leave out the extra layer just to enjoy more of the exquisite filling with fewer distractions.


For the crust

  • cups flour
  • ½ cup butter
  • ½ cup


  1. In a food processor, combine all the ingredients for the crust—except the water—until they acquire the texture of raw oatmeal.
  2. Start adding the water, 1 tablespoon at a time, and pulse until a dough forms.
  3. Wrap this dough in plastic film and refrigerate fo