Frolla Roll
Desserts from Italy
Chestnut flour tart and jam
Chestnut flour tart and jam
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A simple simple tart consisting of a shortcrust pastry without butter with chestnut flour and type 2 flour filled with a raspberry jam containing only natural sugars. Customizable at will in endless variations.
preparation
step 1
Prepare the short pastry by mixing the two sifter flours, the agave syrup, the corn oil, the water, the salt lace and the grated rind of a lemon. Add flour if it remains too liquid or sticky.
step 2
Form a homogeneous ball, cover it with the film and allow it to rest for at least half an hour.
step 3
After the time necessary to resume the pastry, lay it on a floured surface and roll it out until it makes a disk about 1/2 cm high.
step 4
Lay the pastry in the oiled and floured mold or covered with parchment paper (22 cm). Keep excess pasta aside for the cover.
step 5
Stuff the pastry with the chosen jam and cover with the excess of cut dough in the most varied shapes at will.
step 6
Bake at 180 degrees for about 45 minutes. Allow to cool and finally taste.