Indulge in the Sweet Flavors of Apricot Sbrisolona: A Deliciously Crumbly Treat

If you’re looking to delight your taste buds with an Italian dessert that combines the warmth of rustic charm with the sweetness of fruit, look no further than apricot sbrisolona. This intriguing treat hails from the northern Italian region of Lombardy and is known for its crumbly texture and rich flavors. Traditionally made with nuts and flavored with various ingredients, today we’ll be putting an exciting twist on this classic recipe by incorporating apricots to add a fruity touch.

What is Sbrisolona?

Sbrisolona is a traditional crumbly tart originating from Mantova (Mantua), defined by its unique texture that resembles coarse crumbs. The base is typically made with almonds or hazelnuts, a hint of sugar, and sometimes cornmeal, resulting in a shortbread-like consistency that’s both tender and satisfyingly crumbly. Traditionally, sbrisolona is enjoyed in large pieces, often served with a scoop of gelato or a dollop of whipped cream—perfect for an afternoon treat or after a hearty meal.

The Addition of Apricots

Using apricots not only imparts a beautiful color but also adds a sweet-tart flavor that beautifully complements the nutty base. Dried apricots can be used for a concentrated flavor, or fresh apricots can infuse the dessert with moisture and natural sweetness. Either way, you’ll find that apricots elevate this classic treat into something fresh and exciting.

Apricot Sbrisolona Recipe

Ingredients

For the Sbrisolona Base:

• 1 cup (120g) all-purpose flour
• 1 cup (120g) almond flour
• 1/2 cup (100g) granulated sugar
• 1/2 cup (80g) unsalted butter, softened at room temperature
• 1 large egg
• 1/2 cup (75g) chopped dried apricots (or 1 cup of fresh, pitted and chopped)
• 1/4 cup (35g) cornmeal
• Zest of 1 lemon
• 1/4 tsp salt
• 1/2 tsp vanilla extract

For the Topping:

• Handful of sliced almonds (optional)
• Powdered sugar for dusting (optional)

Instructions

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line a 9-inch (23 cm) round tart pan with parchment paper or lightly grease it with butter.
2. Mix the Dry Ingredients: In a large mixing bowl, combine all-purpose flour, almond flour, cornmeal, sugar, and salt. Stir well to combine.
3. Incorporate the Butter: Add the softened butter to the dry ingredients. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
4. Add Egg and Flavorings: Add the egg, lemon zest, and vanilla extract. Mix until just combined. Finally, fold in the chopped apricots gently.
5. Assemble the Sbrisolona: Pour the mixture into the prepared tart pan. Use your hands to press it down firmly, creating an even layer. It should look rough and crumbly on top – this is the signature style of sbrisolona! If desired, sprinkle the sliced almonds on top to add a delightful crunch.
6. Bake: Place the tart in the preheated oven and bake for about 30-35 minutes, or until the edges turn golden brown. The center will remain slightly wobbly, but will firm up as it cools.
7. Cool and Serve: Allow the sbrisolona to cool in the pan for about 10 minutes before transferring it to a wire rack. Once completely cooled, you can dust it with powdered sugar if desired.
8. Enjoy: Slice and serve on its own or with a scoop of vanilla gelato or whipped cream. Enjoy the delightful contrast of the crumbly base and the sweet-tart apricots!

Apricot sbrisolona is a celebration of flavor and texture that beautifully captures the essence of Italian home cooking. Whether you’re enjoying it with friends over a cup of coffee or serving it at a special gathering, this dessert is sure to impress. So why not gather your ingredients today and treat yourself to this sweet, crumbly delight? Buon appetito!