Fregolata Tart with Jam and Almonds

Fregolata – sounds fancy, doesn’t it? I love the way the word rolls off the tongue. I find myself saying it in an accent as I make it. This looks fancy, too, because it is made in a 10 inch tart pan. And it’s divine…

fregolata tart with jam and almonds
fregolata tart with jam and almonds

From the jewel like colors of the jam to the toasted almonds and on to the slighty golden brown crust, this will have all your friends thinking you’re a serious baker.

Go ahead – let them all think you’re a genius in the kitchen. A veritable Goddess or God! Because when they taste this…when you taste this…everyone’ll know you are.

Besides, it does take a certain genius to recognize how sometimes the simplest of things are easily transformed into something that is somehow more.

Fregolata Tart
Fregolata Tart

One bowl? Minutes to make. A jar of jam that’s been languishing in the fridge door? 30 minutes in the oven? Don’t tell, just smile & say “Thanks.” Seriously, “Don’t nobody want to hear that.”

One note: Don’t go too heavy on the jam. Less really is more, and too much will not allow the jam to slightly concentrate, dry a little and caramelize ever so slightly.

I’ve made this with all kinds of jams and preserves, and have even made this to use up a variety of partially used jars of jam and/or jellies. This particular one is a fig “compote.”

Fregolata Tart
Fregolata Tart

Fregolata Tart with Jam & Almonds

  • Servings: 8
  • Difficulty: easy
  • Print

  • 1 1/2 sticks of butter, softened (3/4 cup)
  • 1/3 cup of sugar
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1 1/2 cups flour
  • 1/2 to 1 cup of jam or preserves
  • 1/3 cup sliced almonds

Use a 10 by 1″ tart pan with removable bottom. Preheat oven to 350 degrees.

Cream butter and sugar till pale and fluffy, three to four minutes. Beat in extract and salt. Add flour and mix on low speed util mixture forms large crumbs and the butter is pretty much equally incorporated into the the flour. This should just take a few seconds. Scrape up from bottom once or twice during this procedure.

Remove 1/4 cup of crumbs and refrigerate while working with the rest of the recipe.

Dump crumbs into tart pan and spread out fairly evenly, a bit thicker on the edges. Beginning on edges, bring part of the crumbs up the sides of the pan (you may go only partway up the sides) to form an edge. Use your finger to lightly press around the edge to give it a clean, even look. No need to be overly fussy, here.

Spread the rest of the crumbs into an even layer. You may need to work a few more towards the edges to compensate for the crumb you took to put on the sides. Lightly press down with your fingers, creating a layer as smooth as possible. You’ll notice it is coming together as a dough as you do this.

Fill with jam or preserves. The chunkier the preserves, likely the more you will need, but try to keep the layer thin and even.

Sprinkle the refrigerated crumbs over the top, then sprinkle with almonds.

Bake on a cookie sheet for 30 – 40 minutes until crust is lightly browned and the jam or preserves have started to dry a bit. Cool pan on rack, then remove sides.

Serve warm or cold. May sprinkle with a bit of powdered sugar.

from the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Read {Strategies Applied} for additional tips, as well as throughout the recipe, for saving money/time and managing this recipe on a budget.
  • Follow my 12 Strategies – You’ll see them on the upper drop down menu of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.

Nutrition:

358 Calories, 21g fat, 4g protein; 36g carb; 1g fiber; 47mg cholesterol; 249mg sodium.

Put Your Own Spin on It:

This recipe can be varied so many ways! Use your imagination and come up with different combinations of jam or preserves and different nuts. Of course, the bit of extract can also be varied, too, to complement whatever flavors you choose.

10 thoughts on “Fregolata Tart with Jam and Almonds”

    1. It really is kind of a sneaky little recipe! Patting the crumbs in the pan also makes a fantastic crust with no danger of being overworked. I hope you’ll try it, and hope you’ll let me know how you liked it!!

  1. A giant jam tart! Brilliant. I have tonne of home made jam too! Wish I knew what a stick of butter weighed. Cups I can figure out but sticks…. Different to what we use here. I know it’s a pack but is a stick there the same weight as a pack here. I will look it up.

    1. Thanks! One thing about bloggin – my own family never tells me I’m brilliant…honestly, they think I’m a bit weird. When my Dad found out I had a frugal blog, he insisted on giving me some money for gas last time I visited! So thank you for the comment! I may even point it out to my family…j/k

      4 sticks to a pound. 1 stick is 1/2 cup. Wait, you need metric, right? 1.70.1 g. http://www.traditionaloven.com/conversions_of_measures/butter_converter.html

    1. Thanks! I’ve been making this for years and years and its always a hit – the name if based off of an Italian cookie (which I’ve always meant to try to make because I’ve never had one) but a friend of mine from France told me this reminds her of home!

Comments and discussion always welcome - tell me what you think.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s