Ingredients
FOR THE SHORT PASTRY
FLOUR 00
500 gr
BUTTER
200 gr
CASTER SUGAR
200 gr
EGG
3
LEMON
1
SALT
to taste
BAKING POWDER
to taste
FOR THE WATERMELON FROST
WATERMELON JUICE
1 l
CASTER SUGAR
80 gr
CORNSTARCH
80 gr
FOR THE FINISHING
GRANULES OF TOASTED PISTACHIOS
to taste
YOU ALSO NEED THEM
BUTTER
to taste
FLOUR 00
to taste
The watermelon frost tart is a typical Sicilian dessert prepared with a fragrant shell of homemade shortcrust pastry and a delicious filling of melon frost: the famous spoon dessert, much loved throughout the island, used here as a filling instead of the most classic jam. A fresh and delicious summer specialty, ideal to serve at the end of the meal or at snack time, particularly widespread in the Palermo area, where it is possible to taste it in the pastry shops and bakeries scattered around the city, together with a freshly squeezed juice or a cup of coffee.

To bring it to the table we start with the shortcrust pastry, packaged here with the addition of a pinch of baking powder for a softer result to the bite. After a resting time, the dough is rolled out into a thin layer, a 22 cm diameter mold is lined with it, buttered and floured, and the watermelon ice, previously prepared by cooking the starch on the stove, is then poured onto the base. of corn sifted with the watermelon juice and granulated sugar. Once you have created the classic grid with the leftover pasta scraps, all you have to do is bake the tart at 180°C and then sprinkle it, once cooked, with a little chopped toasted pistachios: you will thus obtain a fragrant and creamy delicacy, to be strictly consumed very cold in the company of the whole family and stored in the fridge, in an airtight container, for a maximum of 2-3 days.

If you have an extractor or centrifuge at home, you can use them to extract watermelon juice, otherwise it will be sufficient to remove the seeds from the pulp, blend it with a food processor and finally pass it through a narrow mesh strainer. According to personal taste, you can flavor the juice with a pinch of cinnamon or the seeds of a vanilla bean or, as Palermo tradition dictates, you can leave it to infuse for a few hours in the fridge with a handful of jasmine flowers and then filter it, before proceeding with preparation.

If you like, you can polish the tart, after cooking, with dessert gelatin or you can decorate it with dark chocolate chips, to add or replace the dried fruit. If you prefer, you can make the pastry without yeast, like in school, or you can try your hand at a cocoa or gluten-free version: for a dessert also suitable for celiac or gluten-intolerant guests.

Find out how to prepare the watermelon frost tart by following the step-by-step procedure and advice. If you liked this recipe, also try the watermelon cheesecake or try your hand at other Sicilian pastry specialties.

How to prepare the watermelon frost tart
Step 1
Prepare the shortcrust pastry: arrange the flour in a well, break the eggs 1 in the centre, add the sugar, the butter in pieces, a pinch of salt and yeast, and flavor with the grated lemon zest. Then work the ingredients quickly until you obtain a smooth and homogeneous dough.

Step 2
Wrap it with a sheet of cling film 2 and let it rest in the fridge for half an hour.

Step 3
In the meantime, prepare the watermelon ice: in a saucepan with a thick bottom, mix the corn starch with the watermelon juice, stirring often with the help of a hand whisk 3.

Step 4
At the end you will have to obtain a smooth and lump-free mixture 4.

Step 5
Add the granulated sugar 5 and put on the heat.

Step 6
Cook over medium heat, stirring constantly, until you obtain a thick, shiny cream. 6.

Step 7
Transfer the watermelon ice into a shallow, 7cm wide container, cover with a sheet of cling film and leave to cool in the fridge.

Step 8
After the resting time of the pastry, roll it out with a rolling pin on a floured work surface 8 to about 1 cm thick.

Step 9
Cover a 22 cm diameter baking pan, buttered and floured, with the shortcrust pastry disc obtained and trim the edges, eliminating the excess dough 9.

Step 10
Pour the now cold watermelon ice into the shortcrust pastry shell and level the surface with the back of a spoon.

Step 11
With the shortcrust pastry scraps kept aside, form many strips and arrange them on the filling, in order to create the classic grid 11; then put the tart in the oven at 180°C and let it cook for about 45 minutes.

Step 12
Once ready, take the watermelon frost tart out of the oven, let it cool completely and turn it out.