When I got this wild sloe jam Rigoni di Asiago, I must admit that immediately struck me as so I went on the site of Rigoni di Asiago, and I found the news about this jam: it is a thorny plant that is spontaneous in Europe , Asia and North Africa. Grows on the edge of the woods and trails. The fruit has a sour taste, very bitter and allappante that gets a little 'sweeter after the first frost.
The fruits are rich in vitamin C and tannins and are astringent, cleansing, toning and anti-inflammatory. Now I wanted to try it and in the most classic version or in a pie but you know I love the desserts a bit too specific in their simplicity, so I added the macaroons that I soaked in the rum cake sprinkled with almonds and I can say ...? ? I was really comforted that contrast particularly luscious sweet-tart jam that goes well with a touch of amaretto and rum with a shell made fragrant and aromatic thanks to sugar cane which gives a special flavor to the crust, in short, there really encourage you to try! Tart Macaroon to jam blackthorn For the dough 300 g flour 00 Molino Rossetto 150 g of butter Lurpak 130 g of sugar cane from Malawi (D & C) 1 egg Salt lemon zest For the filling 250 g of jam bio of sloes Rigoni di Asiago Rum wild sweet taste 100 g blanched almonds 200 g amaretti Vicenzi pouring Prepare the pastry on a pastry flour and sugar, the egg unite in the center and the butter into cubes and salt and knead the ingredients very quickly to form a dough that will keep in refrigerator 30 minutes covered with foil.
A greased and floured mold ricopriamolo and tart with the pastry. In a bowl mix the jam and add 2 tablespoons of rum cake. Roll out pastry on the jam, half of the chopped almonds and amaretto soaked in rum and the remaining almonds and bake at 180 degrees for 40 minutes 
The fruits are rich in vitamin C and tannins and are astringent, cleansing, toning and anti-inflammatory. Now I wanted to try it and in the most classic version or in a pie but you know I love the desserts a bit too specific in their simplicity, so I added the macaroons that I soaked in the rum cake sprinkled with almonds and I can say ...? ? I was really comforted that contrast particularly luscious sweet-tart jam that goes well with a touch of amaretto and rum with a shell made fragrant and aromatic thanks to sugar cane which gives a special flavor to the crust, in short, there really encourage you to try! Tart Macaroon to jam blackthorn For the dough 300 g flour 00 Molino Rossetto 150 g of butter Lurpak 130 g of sugar cane from Malawi (D & C) 1 egg Salt lemon zest For the filling 250 g of jam bio of sloes Rigoni di Asiago Rum wild sweet taste 100 g blanched almonds 200 g amaretti Vicenzi pouring Prepare the pastry on a pastry flour and sugar, the egg unite in the center and the butter into cubes and salt and knead the ingredients very quickly to form a dough that will keep in refrigerator 30 minutes covered with foil.
A greased and floured mold ricopriamolo and tart with the pastry. In a bowl mix the jam and add 2 tablespoons of rum cake. Roll out pastry on the jam, half of the chopped almonds and amaretto soaked in rum and the remaining almonds and bake at 180 degrees for 40 minutes
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