Bustrengo

Sugar pie

• 100 GRAM POLENTA
• 3 EGGS
• 100 GRAM FLOUR
• 75 GRAM SUGAR
• 50 GRAM MARMALADE
• 50 GRAM PRESERVED GINGER, chopped
• 50 GRAM SUGARED CITRUS PEEL
• 75 GRAM RAISINS
• 1 CUP MILK
• 2 APPLES, peeled and cubed

• 250 GRAM PUFF PASTRY
• 100 GRAM ALMOND PASTE, crumbled
• 2 EGGS
• 1/2 CUP CREAM
• 150 GRAM BROWN SUGAR
• 1/2 TSP CINNAMON

Mix all ingredients well together. Pour the batter in a greased round cake tin. Bake 45 minutes at 180 degrees Celsius. Serve hot with custard sauce.

Even though bustrengo recipes originate from various parts of Italy, this one is from San Marino. On the 5th of February 1740, San Marino became again an independent republic, after having been ruled in between by different popes. Click on culinary calendar for more links between cooking and celebration.

Roll out the puff pastry and line a greased cake tin with it. Put the eggs, cream, cinnamon, almond paste and half of the sugar in a bowl and mix well. Pour this mixture on the pastry. Sprinkle with the remaining sugar. Bake half an hour at 200 degrees Celsius.