Bolognese Christmas tart ‘pinza’
There is nothing more enjoyable than discovering some of the typical Italian regional specialties of the Christmas period, since at this time of year the food has an explosion of flavours, fragrances and colours, and a contagious atmosphere that gladdens the heart of young and old. Today we’re offering an insight into the traditions of the regions of Emilia-Romagna and Veneto, and we’re going to show you how to make a sort of covered tart that, depending on the region, is served during Christmas - as in case of Emilia-Romagna - or in conjunction with the arrival of the Epiphany - as happens in the Veneto. Each of the variants is characterized by the use of special ingredients, and today we have decided to present the Emilian version. Follow our step-by-step recipe, including all our top tips, and get ready to enjoy a dessert full of flavour and tradition.
Ingredients
* approximate values per serving
Preparation
In a large bowl, sift in the flour and baking powder, and add the sugar. Stir and add the cold, diced butter. Add the eggs and knead quickly until you get a firm dough. Wrap the mixture with cling film and leave in the fridge for 30 minutes, then remove. Divide it into 4 parts, two slightly bigger than the other two. I recommend using the two larger pieces for the base and the final layer, and the two smaller pieces for the two inner layers. Using a rolling pin, roll out the dough between 2 sheets of baking parchment. Grease and flour a cake tin 26 cm in diameter. Once the dough is rolled out, lay it with the baking parchment directly into the cake tin. (Take care to cut the baking parchment to fit the tin). Prick the dough all over with a fork. In another bowl mix the various jams with the pine nuts. Divide the jam so that you have enough to make three layers. Spread the jam over the first layer of dough, leaving a few cm around the edge. Spread out the second layer of dough, prick with a fork and then spread over the jam. Add the third layer, again pricking holes with a fork and cover with jam. Finish the tart with the last layer of dough. Prick the surface and seal the edges by pressing with your fingers. Bake at 180°C (fan oven) for 40/45 minutes. Let it cool, turn it out upside down, remove the baking parchment from the bottom and place on a serving dish.
Step by step
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Remove the ball of dough from the fridge. Divide it into 4 parts, two slightly bigger than the other two. I recommend using the two larger pieces for the base and the final layer, and the two smaller pieces for the two inner layers. Using a rolling pin, roll out each piece of dough between two sheets of baking parchment.
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View the step by step
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Grease and flour a cake tin 26 cm in diameter. Once the dough is rolled out, lay it with the baking parchment directly into the cake tin. (Take care to cut the baking parchment to fit the tin). Prick the dough all over with a fork.
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View the step by step
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In another bowl mix the various jams with the pine nuts. Divide the jam so that you have enough to make three layers.
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View the step by step
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Spread the jam over the first layer of dough, leaving a few cm around the edge. Lay out the second sheet of dough and prick again.
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Spread out the second layer of jam
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Lay over the third pastry sheet, again leaving a couple of cm around the edge and prick with a fork.
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Spread jam over the third layer
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Finish the tart with the final layer of dough. Prick the surface with a fork and press down the edges with your fingers. Put in the oven at 180°C for 40/45 minutes.
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Leave to cool, turn out upside down, remove the baking parchment from the bottom and place on a serving dish
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Additional information
Christmas Pinza with jam and pine nuts
One of the tastiest variations of the traditional Christmas Pinza is the one that includes the addition of jam and pine nuts. This combination not only enriches the flavor of the dessert but also gives it a unique texture. To prepare this delight, simply roll out the dough in a baking dish and evenly spread the jam, followed by a generous sprinkle of pine nuts. This combination creates a perfect contrast between the sweetness of the jam and the crunchiness of the pine nuts, making every bite irresistible. Sweetness lovers can choose different varieties of jam, such as apricot or orange, to further personalize the recipe. The Christmas Pinza with jam and pine nuts is ideal for the holidays but can also be enjoyed throughout the winter, accompanied by a good sweet wine.
Emilian Christmas Pinza
The Christmas Pinza is a typical dessert from Emilia Romagna, and preparing it according to the Emilian tradition means respecting a processing method that enhances local ingredients. In this variation, the original recipe is enriched with the use of selected flours from the area and flavored with citrus zest, which gives it an unmistakable aroma. To prepare the Pinza authentically, it is important to follow the rising times and use sourdough, if available, to achieve a more intense flavor and a soft texture. This dessert is perfect to serve during the Christmas holidays, but also as a winter snack, accompanied by a glass of red wine. The Emilian Christmas Pinza is a true symbol of this culinary tradition, bringing the warmth and flavors of the region to the table.
Light Christmas Pinza without butter
For those who wish to enjoy the Christmas Pinza without feeling weighed down, there is a light version that replaces butter with lighter ingredients, such as seed oil or yogurt. This version still maintains the characteristic flavor of the dessert while reducing calories and fat content. By using whole wheat flour and natural sweeteners like honey or brown sugar, a healthier dessert is obtained, perfect for those following a balanced diet. The preparation remains similar to the original, but the final result is a dessert that can be enjoyed even by those who are mindful of their figure. The light Christmas Pinza without butter is a great alternative for the holidays, allowing you to indulge in a sweet treat without guilt.
Christmas Pinza: benefits and nutritional values
The Christmas Pinza, thanks to the ingredients used, offers several nutritional benefits. The flour provides complex carbohydrates, essential for our energy needs, while the eggs contribute high-quality proteins. The jam, if made with natural fruit, offers vitamins and antioxidants, contributing to overall well-being. Pine nuts, rich in healthy fats, provide energy and are a source of minerals such as magnesium and iron. In a serving of Christmas Pinza, you can count about 250-300 calories, depending on the recipe and the ingredients used. It is important to consume it in moderation, especially during the holidays, to enjoy all its benefits without overindulging in calories.
Can Christmas Pinza be frozen?
Yes, Christmas Pinza can be frozen without any issues. To keep its organoleptic properties intact, it is advisable to wrap the dessert in plastic wrap and then place it in an airtight container. This way, it will be protected from moisture and will avoid absorbing unpleasant odors from the freezer. Before serving, it is recommended to let it thaw in the refrigerator for a few hours, and then gently warm it in the oven or at room temperature. This process allows you to enjoy a Christmas Pinza with a fresh and genuine flavor even weeks after preparation. Remember to note the freezing date to ensure you consume it within a couple of months for the best possible result.