The perfect amount of crumbly chewy oatmeal cookie with a sweet jam center and crunch on top from the almonds all in tart form! This recipe would also work fantastically as bars if baked a 9×9 pan. This pastry is the perfect breakfast or dessert with a scoop of gelato or dollop of whip cream and also just happens to be deliciously gluten and dairy-free.
WHAT IS A FREGOLOTTA
This genius invention of a recipe was born in the Italian region of Veneto, stemming from the Venetian word “fregola” which translates to “little fragments”. It is an incredibly simple cake that dates back to the 20th century when the baker Angelo Zizzola, in the town of Salvarosa di Castelfranco Veneto, had the basics available of flour, sugar, butter, and cream to create a masterpiece in a wood-fired oven.
VARIATIONS
Endless. Jam? Use absolutely any flavor you’d like. Curd? Lemon, key lime, passion fruit, berry, any of them would be delicious in the center. Nutella? Sounds absolutely amazing! Caramel sauce? Heavenly. Apple or pumpkin butter in the fall? Sign me up! Don’t like almonds? Walnuts, hazelnuts, or pecans are great as a substitute! Not dairy-free? Try melted butter in place of the coconut oil for an, even more, cookie-like taste! Have a favorite spice like cinnamon or nutmeg? Add just a teaspoon to the crust and crumble the batter for an even more delicious flavor.
HOW TO SERVE
This (like almost ALL Italian desserts) is not very sweet which makes it an excellent option for breakfast! If you’d like for portable ease, making the recipe in a 9×9 square pan would be great to make bars, and stored individually in the freezer for a quick breakfast or recipe to take on the go allowing it to defrost or pop in the microwave. If you’re looking for a show-stopping dessert, fresh out of the oven, still slightly warm with a big dollop of gelato or freshly made whip cream, even just a big spindly of powdered sugar would be the perfect way to serve it.
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Apricot Fregolotta (Crumble Cookie Jam Tart)
Ingredients
- 1/2 cup oat flour
- 3/4 cup rolled oats
- 1/2 cup almond flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 4 tablespoons melted refined coconut oil, cooled
- 1/3 cup honey
- 1 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/4 cup sliced almonds
- 1/3–1/2 cup apricot ginger jam
Instructions
- In a bowl stir together all the ingredients except for the almonds and jam until a loose dough forms.
- Place the crust dough in the fridge for at least 30 minutes up to an hour until it hardens into a more cookie dough-like texture.
- Preheat the oven to 350 F and take about 2/3 of the cookie dough mixture from the bowl into a tart pan. Press the dough evenly on the bottom of the tart pan.
- Parbake the crust in the preheated oven for 10-12 minutes or until the slightest amount of golden brown begins to form on the edges.
- while the crust is baking add the sliced almonds to the reaming 1/3 of the cookie dough in the bowl and place it back into the fridge until ready to crumble on top.
- Once the crust has set, remove the tart from the oven and quickly spread on the apricot jam leaving about a 1/2-inch border. Lastly. crumble the remaining oatmeal cookie dough on top of the tart and bake for another 10-12 minutes or until golden on top.
- Let the fregolotta cool completely for a clean cut or enjoy slightly warm for a more gooey crisp/pie texture. Enjoy by itself or with ice cream and/or whip cream for dessert or yogurt breakfast!
