Tart with jam


Gr 500 flour 00
Gr 150 butter
Gr 150 lumps
3 eggs
200 grams of sugar
1 vanilla sachet
1 sachet of sweet yeast
1 pinch of salt
grated lemon rind
Gr 250 jam


Mix the flour with the butter and lard in a planetary mixer using the leaf tool and make the dough sandy. Add eggs, sugar, a pinch of salt, vanillin, baking powder and grated lemon rind. Form the dough and let it rest for 2 hours in the fridge. Roll out the dough with a rolling pin and line a non-stick cake pan, fill with jam and decorate with alternating shortcrust pastry strips. Cook in the Fontana oven at 250-270 ° C for 45 minutes.

250° / 270°
20 min.
180° / 190°
15 min.