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Jam tart
ingredients
servings
8
Lemon peel
1 teaspoon
Iodized salt
to taste
Egg, yolk
4 unit
Butter
250 oz
White sugar
180 oz
Type 00 wheat flour
400 oz
Jam
300 oz
Desserts from Italy
Jam tart
Jam tart
ready in
3 hours
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
This cake is genuine and simple, smells like home
preparation
step 1
Work the softened butter (not hot!) And sugar for a few seconds to mix the two ingredients well.
step 2
Add salt and lemon zest
step 3
Add the egg yolks one at a time
step 4
Stir in the flour until completely absorbed until the classic texture of shortbread
step 5
Compact fast with his hands and cover well with plastic wrap. Refrigerate for 2 hours.
step 6
Before use, leave the pastry at room temperature for 15 minutes.
step 7
Roll out the pastry with a rolling pin on a floured surface until they reach 1.5 cm in thickness.
step 8
Wrap the pastry around the rolling pin and srotolatela over your mold greased and floured tart.
step 9
Fate adhere well to the mold pasta (from lower edges) and the excess parts with a knife eliminated. With a fork prick at the bottom of the tart in a way that does not swell during cooking.
step 10
Spread the jam evenly over the whole base (in this tart I used two jams: raspberry and bergamot)
step 11
Roll out the pastry that there is advanced and with a wheel cut of strips about 1- 1.5 cm.
step 12
Lay the strips on the tart: first put those straight (vertical) slightly spaced from each other, the other can put perpendicular (horizontal) or oblique.
step 13
Bake in a preheated oven at 180 ° in static mode (ventilated 170 ° F) for about 25 minutes.
step 14
If the pastry it thinks that makes it hard to dry, leave the door slightly open the oven the last 5 minutes of cooking or for 5 additional minutes.
step 15
Once cooked, remove the pie from the oven and let cool completely before removing from the mold otherwise it will break
