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| 1 tart for all with apricot jam and nutella |
Ingredients
- 8.80 oz (250 grams) of flour
- 3.50 oz (100 grams) of butter
- 2.80 oz (80 grams) of sugar
- 2 egg yolks
- a piece of lemon peel
- a pinch of salt
- half teaspoon of baking powder
- 2.80 oz (80 grams) of apricot jam
- 2.80 oz (80 grams) of nutella or chocolate cream
Oven: 350 ° F
Time: 45 '+ half hour of rest
Mix the cold butter into small pieces with the sugar and egg yolks.
Add the flour and the lemon zest, salt and vanilla.
If you want the dough softer also put half a teaspoon of baking powder, but if I want a firmer dough does not add it!
Quickly knead dough by hand or with mixer, the result must be a compoundthat crumbles, but not too much.
Pack it all into a ball and wrap in plastic wrap for food.
Let stand an half an hour or more.
Put the dough in the refrigerator half an hour
Take a baking bowl 24 with the bottom opening, remove it and use it as a template to measure the base of the tart, cut with a knife.
Butter a baking dish and put in the dough.
With a knife, carve a checkerboard (Fig. 1) on the bottom of the dough and then filled, alternately, with the jam and nutella, to complete the board (Fig. 2).
with the other dough make 7 strips , with 3 of them form the margin and press them near the sides of the pan. With the other 4 form the typical decoration of tart (Fig. 3).
Bake in oven at 180 ° C for 20/25 minutes, let cool and put out gently.
Sprinkle with powdered sugar.
Time: 45 '+ half hour of rest
Mix the cold butter into small pieces with the sugar and egg yolks.
Add the flour and the lemon zest, salt and vanilla.
If you want the dough softer also put half a teaspoon of baking powder, but if I want a firmer dough does not add it!
Quickly knead dough by hand or with mixer, the result must be a compoundthat crumbles, but not too much.
Pack it all into a ball and wrap in plastic wrap for food.
Let stand an half an hour or more.
Put the dough in the refrigerator half an hour
Take a baking bowl 24 with the bottom opening, remove it and use it as a template to measure the base of the tart, cut with a knife.
Butter a baking dish and put in the dough.
With a knife, carve a checkerboard (Fig. 1) on the bottom of the dough and then filled, alternately, with the jam and nutella, to complete the board (Fig. 2).
with the other dough make 7 strips , with 3 of them form the margin and press them near the sides of the pan. With the other 4 form the typical decoration of tart (Fig. 3).
Bake in oven at 180 ° C for 20/25 minutes, let cool and put out gently.
Sprinkle with powdered sugar.
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