Pies and Tarts/

Chef Margarita’s Tomatillo Tart

Tarteleta de Tomatillo
This recipe was given to us by Margarita Carrillo, one of our favorite chefs in Cabo.

From Season 8, Mexico—One Plate At A Time
Servings: 6to 8


  • For the crust
  • 1 3/4cups all purpose flour, plus extra to prepare the tart pan
  • 1tablespoon sugar
  • Salt
  • 7tablespoons very cold unsalted butter, cut into small pieces, plus extra to prepare the tart pan
  • For the filling
  • 1/3cup tapioca flour
  • 1poundtomatillos, husked, washed, cut into 1/4-inch slices
  • 1cup sugar
  • salt
  • Zest of 1 large orange (1/2 teaspoon)
  • 1/2cup toasted pecan pieces (divided use)


  1. Prepare the tart shell. Butter and flour a 9 1/2 or 10-inch tart pan with a removable bottom. In a large bowl, combine the flour, sugar and a pinch of salt. Scrape in the butter, and using your hands, mix the pieces of butter into the flour until the mixture looks like coarse crumbs. Drizzle in 3 tablespoons very cold water and work the mixture until it comes together into a ball. Add an additional tablespoon of water if the dough is dry and crumbly (it should hold together when you press it between you fingertips). Gather the dough together, place it onto a large sheet of plastic wrap and cover with another sheet of plastic wrap. Flatten it into a round disc and use a rolling pin to roll out the dough 2 inches larger than the tart pan. (It may have some cracks, but it patches easily.) Remove the top sheet of plastic wrap. Using the bottom sheet of plastic wrap, turn over the dough into the tart pan and peel off the final piece of plastic wrap. Pat the dough evenly over the bottom and sides. Prick the dough all over with a fork, making certain to prick the sides as well as the bottom. Chill in the refrigerator for at least 30 minutes.
  2. Bake the tart shell. Heat the oven to 425 degrees and place a rack the middle of the oven. Place the chilled tart crust on a rimmed baking sheet and slide into the hot oven. Bake for 20 minutes or until the edges are slightly brown and the bottom no longer looks moist.
  3. Prepare the tomatillo filling. In a small bowl, stir together the tapioca flour with 1/3 cup water. In a large bowl, combine the sliced tomatillos, sugar, a pinch of salt, orange zest and 1/4 cup of the pecans. Pour the flour mixture over the tomatillos and stir to combine. Scoop into the baked crust and gently spread all the way to the sides in an even layer.
  4. Bake the tomatillo tart. Place in the oven and bake until the filling has set, about 45 minutes. (There will be a little movement in the very center of the tart which will finish setting up as it cools.) Remove the tart from the oven and sprinkle the remaining 1/4 cup pecans over the top. Serve at room temperature.


  1. Hello Rick,
    I just want to say that this recipe is a real charm. I amended it slightly to be a bite-sized treat, and posted it to my cookie website The Finer Cookie. Here’s the link to the http://www.thefinercookie.com/cookie-recipes-2/tomatillo-tart.

    I also wanted to say that I’ve been following you since your first cookbook (was it back in the 80’s?). Over the years, you’ve taught me that Mexican food draws its character from the heart and hands. So many memories have ben made with your recipes. I applaud your dynamic career.

  2. This tomatillo tart was delicious! I’m glad to have a recipe that uses tomatillos for dessert. The only problem was that the crust was incredibly hard to cut through. I have no idea why it was so tough. I did follow the directions except needed a little extra water for it to hold together. Maybe that was the problem. I’ll probably make it again or will try the cookies mentioned in the comment above.

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