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Sweet Red Pepper Tart |
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Serves: 12 Print this RecipeRecently in Rome I was taken to a very small trattoria that is known for its desserts. The owner recommended a flat cake glazed with red jam on the dessert cart and challenged me to identify the fruit in the glaze. I couldn’t, and his answer, "peperoni," which of course I heard as "pepperoni," made no sense. But after the third bite I caught on. It was red bell pepper, sweetened with enough sugar to obscure its vegetable identity and reveal its true botanical roots. Like a tomato, or an eggplant, or an apple, a bell pepper is a fruit, and in the context of this cake, it was a revelation. Needless to say, I started experimenting as soon as I returned home, and this recipe is one of the results. Streamlined by the use of jarred red pepper spread and refrigerated cookie dough, it is effortless to prepare, and one of the most sophisticated desserts you may ever encounter. 1 (18-ounce) package refrigerated slice-and-bake sugar cookie 1 (8-ounce) jar red pepper puree or spread 1 cup confectioners' sugar Pinch grated nutmeg 1 teaspoon lemon juice, fresh or bottled organic 1/2 cup chopped pistachio nuts (2 ounces) Heat the oven to 375°F. The cookie dough will be divided into 20 squares; press 14 of those squares into an even layer in the bottom of a 9-inch tart or pie pan. Bake until the dough is just beginning to brown at the edge, about 12 minutes. Meanwhile, mix the remaining cookie dough, the red pepper puree, sugar, nutmeg, and lemon juice in a bowl. Spread over the baked dough, leaving 1/4 inch exposed at the perimeter, and bake until the edge of the pepper spread has formed a skin, about 12 minutes more. Sprinkle the pistachios over the top and bake for 10 more minutes. Cool completely. You can dust the tart with more confectioners’ sugar before serving, if you want. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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