INGREDIENTS

Makes 1 / Serves 8

This brittle, buttery tart–a giant shortbread of sorts–originates from Mantua, in Lombardy. Sbrisolona is simple to recreate at home. Traditionally served in chunks at the end of the meal, with coffee or grappa (or coffee with grappa), sbrisolona is equally good on its own or with a dollop of mascarpone cream.

100g (heaped 3/4 cup) plain flour, sifted - 100g (2/3 cup) fine polenta, such as Fioretto - 100g (scant 1/2 cup) caster sugar, plus more for sprinkling - Pinch of fine-grain sea salt - Finely grated zest of 1 unwaxed lemon - 100g (1/3 cup + 1 1/2 tablespoons) unsalted butter, softened, plus more for the tin - 1 egg yolk - 100g (1/2 cup) whole skin-on almonds (or use 50g [1/4 cup] almonds and 50g [1/4 cup] whole hazelnuts)

PREPARATION

1. In a large bowl, combine the flour, polenta, sugar, salt, and lemon zest. Using your fingers, work the butter and the egg yolk into the flour mix until you have a coarse, crumbly mixture. Add the almonds and knead them in.
2. Grease a 23 cm (9-inch) tart tin with butter. Lay the crumbs in the tin evenly and press them down lightly to make them stick to each other and the tin, but without flattening them; the surface should be craggy rather than smooth. Wrap in cling film and refrigerate for 1 hour.
3. Preheat the oven to 160°C (320°F / gas mark 3). Bake the tart for 40 minutes, or until deep golden on the surface.
4. Sprinkle it with a bit of sugar and bake for another 10 minutes. Remove from the oven and let it cool completely. Break into chunks, and serve.

Thanks to Valeria Necchio and Italy Segreta for this recipe.

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