Sammartina
Once used only to bake the fanciful soldiers on horseback given to children on the festival of San Martino, the short, buttery dough, in less fantastical shapes and forms, is a daily offering now in every pasticceria, luscious even with the slurring of its namesake.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Preheat the oven to 350 degrees.
Step 2
In a large bowl, combine the flour, brown sugar, salt, and 8 ounces butter and beat until smooth. Add the egg yolks, one at a time, incorporating each thoroughly. Add the liqueur, the citrus zests, the raisins, walnuts, and almonds, combining them well.
Step 3
Press the dough evenly into a buttered 10- to 12-inch tart pan with a removable bottom. Bake the pastry for 25 to 30 minutes or until it is deeply golden. Cool the pastry on a rack for 10 minutes before removing the tart pan’s ring.
Step 4
Permit the pastry to cool thoroughly before dusting it generously with confectioners’ sugar. Cut the pastry into wedges, serving it with cold, ambered wine.
