Mini Farro Tarts
What’s not to love about farro, an ancient grain grown in Italy. It’s nutty in flavor, high in protein and fiber and is often suitable for people who have non-celiac gluten sensitivities. One of the most antique cultivations of farro is in Garfagnana, an area located in the province of Lucca in Tuscany. The farro from Garfagnana bears the IGP seal (Indicazione Geografica Protetta), which is a guarantee of origin for the foods produced in specific Italian areas.
Here you’ll find many traditional recipes based on farro like: zuppa al farro (farro soup), farro e fagioli (farro with beans), farrotto (similar to a risotto) and crostata al farro (farro tart). These mini farro tarts can be filled with a variety of fillings like, yogurt, lemon curd, homemade jam or Nutella, just to name a few. Top them with fresh berries for an extra special summer treat.
Makes: Fifteen 4-inch tarts
- Preheat the oven to 350°F (180°C).
- In the bowl of a stand mixer equipped with the paddle attachment, add the flour, baking powder, salt and butter. Mix on medium speed for 1-2 minutes.
- Add the lemon zest, turbinado sugar and eggs. Mix until the dough comes together as a ball. Shape the dough into a disc, wrap with plastic wrap and store in the refrigerator for 30 minutes.
- Butter fifteen 4-inch tart pans with removable bottoms. (If you have fewer tart pans, you can take turns baking. In this case, keep the dough in the refrigerator until ready to use.) Divide the dough into 15 pieces. Push each piece of dough into the tart pan until the dough evenly covers the bottom and sides. Pierce the bottom of the dough with a fork many times.
- Bake for 22-24 minutes or until the crust is golden brown.
- Add your filling of choice (Greek yogurt, lemon curd, homemade jam, Nutella etc) and top with fresh berries.
