Fregolotta Recipe

60 minutes


  • unsalted butter, for greasing the pan
  • 500g of plain flour, sifted
  • 150g of granulated sugar
  • 1 pinch of fine sea salt
  • 250ml of double cream, plus more as needed
  • 60g of whole almonds


Preheat the oven to 160°C/gas mark 3. Grease a 26cm tart tin with a generous amount of butter
In a large bowl, combine the flour, sugar and salt. Pour the cream in a separate bowl. Dip your fingers in the cream and rub some of the dry mixture between your hands until you get some sticky crumbs of dough. Drop the crumbs into the greased tart pan. Carry on this way until you’ve finished all the flour and sugar mixture – you might need more cream depending on the type of flour you’re using
Gently flatten the crumbs so as to form a layer that covers the entire surface of the tart pan. Top with almonds and press them into the dough to make them stick
Bake the fregolotta for 40–45 minutes, or until deeply golden. Allow to cool completely before serving. Serve in chunks