HARLEQUIN TART: colorful and tasty, perfect for Carnival!

Name: HARLEQUIN TART: colorful and tasty, perfect for Carnival!
Uploaded: 2026-02-02T11:05:48Z
Duration: PT118.500S
Channel: Food Inspiration

published on 2 February, 2026 at 12:05

INGREDIENTS

300g all-purpose flour (about 2 1/2 cups)

115g sugar (about 1/2 cup + 1 tbsp)

135g cold butter, cut into pieces (about 1/2 cup + 1 tbsp)

1 medium egg

1 egg yolk

1 lemon (grated zest)

Salt, to taste

Apricot jam, to taste

Strawberry jam, to taste

Mixed berry jam, to taste

Pistachio cream, to taste

METHOD

1. Place all the ingredients into a food processor: flour, cold butter pieces, sugar, the egg and egg yolk (previously beaten in a bowl), grated lemon zest, and a pinch of salt. Blend until the mixture starts to come together. Transfer it to a work surface and knead by hand until you get a smooth, homogeneous dough. Shape into a ball, wrap in plastic wrap, and refrigerate for 2 hours.

2. After resting, roll out the pastry fairly thin with a rolling pin and place it into a 22 cm (9-inch) tart pan, greased and floured (preferably with a removable bottom). Trim the excess pastry from the edges and prick the base with a fork. Use the leftover pastry to make thin strips and arrange them on top to form a lattice. Press the strips well onto the edges and base so the filling is well contained.

3. Briefly warm the jams and pistachio cream in the microwave so they are easier to pipe. Transfer them to piping bags and fill the tart sections, alternating the different jams and pistachio cream to create a harlequin effect. Once filled, chill the tart in the fridge or freezer for at least 1 hour before baking.

4. Bake at 180°C/350°F (fan oven) for 30 minutes. After the first 10 minutes, cover the tart with aluminum foil to prevent the pistachio cream from burning.

5. Once baked, let it cool for a few minutes, then add more pistachio cream into the sections filled with pistachio cream. During baking, pistachio cream tends to dry out, darken, and burn easily, so this step helps achieve a nicer final look. Let the tart cool completely in the pan, then remove it and place it on a serving dish before serving.

Storage: Store the Harlequin tart at room temperature under a glass dome for 2–3 days.