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Tartar Jovellanos


(Votes count 484)

(Rating average 3,02)

In Gijón, we have always been very much given to defending what is ours and paying homage to those who have had a certain importance for the city.

In this torte, there are references not only to the illustrious thinker, writer and jurist, Jove llanos, but also to our dried nuts, our apples and even to the wonderful honey that is made on the regions mountainsides.


This recipe has three well-defined parts. You first start off by making the base, a short-cut pastry to line the mould in which you are going to work, of some twenty-four centimetres in diameter. Make a volcano with the flour, empty in the centre and start to add the rest of the ingredients; that is, the butter, confectioners sugar, egg and a pinch of salt. Carefully mix these last ingredients together from the inside outwards and then mix with the flour, but without kneading too much. Roll out the resulting dough as the base for the torte.

The second stage consists in lightly pounding the nuts with a rolling pin, breaking up each nut into two or three smaller pieces, because it is pleasant to perceive the crunchiness and profound flavour of the nut as you eat this dessert. Now, take the apple, which is going to add a very particular touch to the torte. After peeling and coring it, dice the apple in one-centimetre chunks/cubes and mix with the hazelnuts, walnuts, honey, sugar and cinnamon. Spread the resulting mixture out over the short-cut pastry in the mould.

The third part of the recipe consists in making a kind of sponge cake, in which you are to incorporate the Text marzipan, which you can buy in gourmet shops, the egg, the milk and then the flour. The term Text tells us that it is made with the same percentage of almond as sugar and is an everyday term among pastry chefs.

You now need only pour this mixture of marzipan, egg, milk and the rest of the ingredients over the mould and bake in the oven for thirty minutes at 180º C. Then take the torte out of the mould and glaze to taste.

Where to try it

This torte was created in 1992 at Cafeteria Sebastian.
Tartar Jovellanos
  • For the short-cut pastry:
  • 100 gr. flour
  • 50 gr. butter
  • 30 gr. confectioner’s sugar
  • 1 egg
  • Salt
  • For the filling:
  • 50 gr. hazelnuts
  • 50 gr. walnuts
  • 100 gr. chopped apple
  • 20 gr. honey
  • 10 gr. sugar
  • 5 gr. cinnamon
  • For the sponge cake:
  • 200 gr. Text marzipan
  • 40 gr. butter
  • 40 gr. milk
  • 40 gr. flour
  • 2 eggs
Category Desserts