Fenetra tart, here the recipe for a typical tart from Toulouse.
The tart, very simple, somewhat rustic in appearance, is really delicious.
The apricots marry perfectly with the almonds, and to reduce a little the sweetness of the macaronade that makes up the tart, candied lemon peel is added, for a touch of sourness.
A delicious tart that will win you over from the first bite.

Fenetra tart

Fenetra tart

fenetra tart

Porzioni 8
Chef Aria


Lemon short crust pastry

  • 1 1/3 cups (165 g) pastry flour
  • 3 tbsp (16.5 g) almond powder
  • 1/3 cup + 1 tbsp (50 g) icing sugar
  • 7 tbsp (95 g) soft unsalted butter
  • 1/2 medium (27 g) whole egg, lightly beaten
  • Lemon zest


  • 3 medium (90 g) egg whites, room temperature
  • 4 tbsp + 2 tsp (70 g) superfine granulated sugar
  • 1 tbsp + 1 tsp (20 g) pastry flour
  • 3/4 cup + 1 tbsp (80 g) almond meal


  • Apricot jam 
  • Candied lemon zest
  • Icing sugar


Lemon short crust pastry

  1. In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal, sifted icing sugar and grated lemon zest.

    Add lightly beaten whole egg and mix to combine.

    Add the sifted flour with salt and mix just to combine.

    Flatten the dough into a round disc, wrap in cling film and refrigerate for 6/8 hours.

    Place a tart ring (8 inches in diameter and 1 inch in high) on a perforated baking tray with perforated baking sheets.

    Roll the dough gently until you have an even 3 mm. thickness.

    Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into the edges and up the wall of the tin.

    Using the knife, remove the overhanging pastry.

    Prick the base with a fork and refrigerate for 3 hours or freeze.

    Heat fan oven at 320F - 160°C and bake the tart shell for 10/12 minutes.


  1. While the tart shell is cooling down, prepare the Macaronade.

    Sift almond meal with flour and set aside.

    Whip egg whites and when they are foamy, add gradually granulated sugar and whip until you get a stiff and gloss meringue.

    Gently, add sifted flours and mix to combine.

To assemble and to bake

  1. Spread apricot jam on the tart shell and sprinkle with candied lemon zest the surface.

    Pour the macaronade in a pastry bag with a round nozzle and pipe a layer over the jam.

    Dust with icing sugar and bake for 30/35 minutes in fan oven, at 320F - 160°C.

To serve

  1. Out of the oven, remove the pastry ring and let completely cool.

    Dust with icing sugar to serve.


 Fenetra tart

 Fenetra tart

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