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Sprout tart and peach jam Bio

ingredients

servings

8

Type 00 wheat flour

100 grams

Spelled flour

200 grams

Brown sugar

50 grams

Eggs

1 unit

Butter

150 grams

Baking powder for desserts

1/2 unit

Iodized salt

1 pinch

Peach jam

200 grams

Desserts from Italy - Piemonte

Sprout tart and peach jam Bio

Sprout tart and peach jam Bio

vegetarian with gluten with eggs with lactose

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Sprout tart and peach jam Bio

The flour mixed with flour 00 confers crispness at the bottom. If you do not want to use butter use seed oil by adding it little at a time as you create the ball

Sprout tart and peach jam Bio step 1

step 1

Mix the two flours with cold salt, yeast and cold butter until they get a sandy compound.

Sprout tart and peach jam Bio step 2

step 2

Add sugar and egg. Mix well until you get a ball. if it crumbled, add an egg. If instead they should be sticky, add flour

Sprout tart and peach jam Bio step 3

step 3

Let it stand half an hour in the fridge.

Sprout tart and peach jam Bio step 4

step 4

Spread 2/3 of the dough into a lined baked paper oven. Spread the jam well.

Sprout tart and peach jam Bio step 5

step 5

From the remaining dough, make strings to position on the jam.

Sprout tart and peach jam Bio step 6

step 6

Cook for 35-40 min at 180 °

Sprout tart and peach jam Bio step 7

step 7

Let it cool before removing it from the mold.

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