Jam tart with raw flour


  • kg. 2.500 Flour Farina Grezza tipo 2                      
  • g. 850     Sugar
  • g. 750     Butter   
  • n. 10       Eggs                    
  • g. 35       Baking powder
  • Milk
  • Salt
  • Lemon                                                   
  • Jam       


Prepare the pastry on a mixture of flour, sugar, salt, baking powder and lemon zest. Form a fountain and crook mix the butter, eggs and milk. Knead until you get a smooth paste.Form a ball and keep it in the refrigerator for 10-15 minutes.Roll out ¾ of the dough into the pan greased and floured. Prick the bottom with a fork and pour in the jam.With the dough make advanced approximately 2 cm wide strips and lay them along the edge of the pan. As decoration cut out shapes with a knife and place on the jam.Bake.


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