Almond and cherry tart
Desserts from Italy - Puglia
translated by Italian with
PREPARATION TART after dissolving the butter at room temperature, add the remaining ingredients such as flour, sugar, whole more egg yolk, the grated rind of one lemon and half a bag of yeast.
let the mixture stand for about ten minutes in the fridge then spread the mixture of 1 cm diameter and lay it in a saucepan diameter 26.
Bake at 170-180 degrees for about 30 min.
PREPARATION CUSTARD In a saucepan to work the egg yolks with the sugar, mixing with a spoon legno.Aggiungete apoco the flour gradually, until the mixture is smooth
Pour the hot milk plan where you put the lemon peel grattuggiata.Mettete focus for three to four minutes continuing to mescolare.una Once cooled the lies on the tart.
Finally decorate with berries and a dusting of icing sugar