author's note, this recipe resembles the famed NY Times Italian plum tart (one of their most requested recipes). simple, fresh tasting and not cloyingly sweet. This is so easy and delicious but don't bother if you're not going to serve with vanilla ice cream or something else sweet and wet. The cake is so moist and I love the touch of cinnamon. I made it with tart blackberries and sweet nectarines which really compliment each other. I think a balsamic syrup would have been good drizzled on top. This is a classic base cake to use for other toppings like plums, rhubarb, etc. I don't see the benefit of a springform pan. Used a wooden spoon and then a metal whisk to make the batter, which is extremely thick. I used almost 2 pints instead of one, otherwise kept the recipe as is. I needed a quick and easy recipe to use up late harvest strawberries and found this. I've also made with cardamom which makes for a nice change. The easiest dessert EVER! My guests all raved about how unexpectedly wonderful the combination of cinamon and strawberries are. The Epicurious recipe was ok, but I preferred More sugar, and vanilla in place of cinnamon. Martha Stewart whose version used more milk, I made this cake plus a similar recipe from I would call a "rustic cake." On the same day, I clustered raspberries in the center of this one to even off as you finish arranging fruits depending on the size it may be uneven so the center is a good place to fill that space to even it off.Regarding whether this is a tart or a coffeeĬake, it's really more of a coffee cake or what.I always put a center of the fruit of the same thing last.Start at the edge and work to the middle layering the fruits.Use 1/2 cup of any kind of jelly that is similar in color, above is seedless red raspberry, place in microwave for 25 seconds until melted and brush over sliced arranged fruits.Fruit can range from strawberries, blueberries, raspberries, kiwi, orange slices, grapes, mango, banana, etc. Remove from the heat and stir in the butter and Amaretto.Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.Using a strainer into the saucepan, pour the mixture through a strainer back into the saucepan.Whisk in the remaining hot milk mixture.Whisk in 1/4 cup of the hot milk mixture until incorporated with milk and vanilla.Add the cornstarch and whisk vigorously until no lumps remain. In a bowl, whisk the egg yolks and granulated sugar until light and fluffy.Filling: In a medium saucepan, heat the milk and vanilla to a boil.With a pastry brush add the Amaretto to the cooled crust then add jam/jelly on top.Bake at 350 until edges start to brown around 25 minutes.Shape into the pan making sure edges reach the top for shrinkage.Place rolled dough onto the removal bottom tart pan on top of the almonds.On the bottom of the sprayed removal bottom tart pan, add slivered almonds to line the bottom of the pan.Roll out on a lightly floured board lined with wax paper with a rolling pin around 1/2 inch thick.Mix the first four ingredients and refrigerate for 30 minutes.If you would like our step-by-step recipe just scroll to our printable recipe card at the bottom and skip all the suggestions and tips in this recipe post. You will need to have a removal bottom tart pan to make life easier for removal so it looks perfect when serving just like from a 5-star European bakery. Use like to stick to the same color glaze as the fruits when trying to adapt the original recipe so you can decide what you're tart should have on it for the glaze. You can use any kinds of fruits you prefer, we seem to always like the strawberry Amaretto combination or whatever the season is for strawberries, raspberries, blueberries, blackberries, and kiwi they all work great. Making the pastry crust with toasted almond, then it gets brushed with a delicious Amaretto after cooling, filled with a delectable vanilla pastry cream, topped with fresh fruit, and finish by brushing on a warmed glaze. This Amaretto Strawberry Italian Cream Tart is an easy gourmet fruit topped tart that's actually pretty simple to make in your own kitchen and a replica of what you'll find in Italian or French pastry shops all over Europe.
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