fragrant swivel Biscuits
Desserts from Italy
translated by Italian with
A classic tart, with jam, with the interlacing of pasta strips on it. Shameless, buttery and simple!
In the kitchen robot or with a hand whip, we mount soft butter and sugar, until you get a clear compound.
Add the egg and vanillin, working until it is completely incorporated
Add the flour and work with the spatula initially and then with your hands until you get a panetto
We wrap it in the film and let it rest in the fridge for about thirty minutes. Stir the dough and place in the grated and floured pan.
The excess of pasta we work and we lay it down to create the decor. We cut rectangles with the tagliatelle. Fill the shell with jam or cream of hazelnuts.
We arrange the vertical strips, I put them 4, we lift them 2 following the pattern: a stretcher, a raised, a stretcher, a raised. We arrange a horizontal strip overlapping the two strands.
Lower the two strips raised and lift the ones that were previously stretched, placing another horizontal strip.
Let's go ahead with the pattern until all the strips are covered, covering the tart
Cut off the excess and fix the strips by pressing with your fingers. Brush the strips with milk and sprinkle with cane sugar.
Stir 180 ° for 30-40 minutes, until golden. The important thing is that the bottom is well cooked, my oven slightly lowers the bottom, so I had to bake it on a lower shelf
Allow to cool before cutting. The excess of pasta can be freeze or you can prepare biscuits