The tart is a classic of Italian rustic desserts, a simple and genuine tart made with shortbread and jam. The recipe is made quickly and easily, can also be filled with cream, fresh fruit or dried fruit depending on the season and personal taste.
INGREDIENTS
(9-inch round mold)
2 butter sticks (1 cup)
4 cups all-purpose flour
2 eggs
2 cups icing sugar
Zest of 1 lemon
vanilla to taste
1 pinch salt
1.5 cup Apricot jam
1 tablespoon baking powder
egg wash to brown
PREPARATION
For the short pastry quickly knead flour, sugar, eggs, salt, lemon zest and baking powder in a bowl. Once you have a smooth dough, wrap it in film, and set it in the fridge for 30 minutes. With a rolling pin roll out the dough to a thickness of 0.5 inch and completely cover the mold (buttered and floured).
With the remaining dough using the palms of hands, roll the dough on the floured surface into the ropes of about 1 inch in diameter. Spread the jam evenly and with the ropes created in latex finish. Brush with egg wash and inform at 350 ° F until golden brown. Allow to cool before serving.
