Fresh pastries and bakery, biscuit, confectionary and pastry products;
1. Product name:
Torta di frutta secca
2. Other names:
3. Short description:
A shortcrust pastry tart filled with dried fruit (apricots, prunes, figs) softened in rosewater syrup and covered with pine nuts. All the products are locally sourced.
4. Production area:
Municipality of San Miniato
5. Production status:
r disappeared r at risk r active
6. Production process:
Dried fruits made in the summer can be used all year round. A shortcrust pastry case holds a filling made from rigorously dried whole fruits like apricots, figs and prunes softened in rosewater-flavoured syrup.
A ring of pastry surrounds the filling, covered in pine nuts, stopping it from seeping out. Once baked, the crown of scalloped pastry is dusted with icing sugar to look like lace. It’s an unusual tart both in its look and shape, as in its caramelised aroma and decisive fruit taste.
7. Materials, equipment and premises used for production:
– A pastry kitchen that meets all HACCP criteria;
– Baking trays
8. Notes on traditionalism, homogeneity of spread and persistence of production rules over time:
The original recipe, created in the San Miniato territory, was recovered post-war and slowly perfected for modern equipment.
A copy of the original recipe reads: “Take 5 well beaten fresh eggs, one pound of flour, eight ounces of sugar and three of fresh butter and mix everything to get a dough… and then it’s ready for a pie tin greased with oil.”
Alongside the preparation of the pasty is that of the fruit, which was dried in the traditional way.
The fresh fruit, sundried on old reeds, was often taken from garden trees or the fields on the hills of San Miniato, just as the eggs and everything else used to make a nice homemade tart were. One of the first preservation methods was in fact the “torta di frutta secca” (dried fruit tart), whose origins date back to Renaissance tables.
Production is around 50kg a year.
It can be tasted at the Mostra Mercato del tartufo bianco di San Miniato, which is held during the last three weeks of November, even if it’s available all year round thanks to the unique characteristics of the product and the availability of dried fruit even in winter.