INGREDIENTS
- unsalted butter, for greasing the pan
- 500g of plain flour, sifted
- 150g of granulated sugar
- 1 pinch of fine sea salt
- 250ml of double cream, plus more as needed
- 60g of whole almonds
METHOD
- Preheat the oven to 160°C.
- Grease a 26cm tart tin with a generous amount of butter.
- Combine the flour, sugar and salt in a large bowl.
- Pour the cream in a separate bowl.
- Dip your fingers in the cream and rub some of the dry mixture between your hands until you get some sticky crumbs of dough.
- Drop the crumbs into the greased tart pan.
- Repeat until you’ve finished all the flour and sugar mixture (you might need more cream depending on the type of flour you’re using).
- Gently flatten the crumbs so as to form a layer that covers the entire surface of the tart pan.
- Top with almonds and press them into the dough to make them stick.
- Bake the fregolotta for 40–45 minutes, or until deeply golden.
- Allow to cool completely before serving.
- Serve in chunks.
RECIPES
plantook