Sweet tagliarini tart of Ferrara (Torta di tagliarini Ferrarese) from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food (page 194) by Lynne Rossetto Kasper

  • almond extract
  • cake flour
  • lemons
  • eggs
  • all-purpose flour
  • butter
  • sugar
  • tagliarini pasta
  • Strega liqueur
  • blanched almonds
  • Moscato grappa
  • EYB Comments

    Tart must be baked 8 hours before serving. Can substitute Galliano liqueur or Moscato grappa for Strega liqueur, and fidelini pasta or capellini pasta for the homemade tagliarini pasta called for in this recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Tart must be baked 8 hours before serving. Can substitute Galliano liqueur or Moscato grappa for Strega liqueur, and fidelini pasta or capellini pasta for the homemade tagliarini pasta called for in this recipe.

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