This is a wonderful recipe to make the tart because the recipe is of Luca Montersino: here the ingredients for a grat pie of 30 cm diameter.
pastry by Luca Montersino
- 200 g icing sugar
- 500 g flour
- 300 g softened butter
- 80 g egg yolks
- lemon zest
- 2 g di salt
- 1/2 vanilla Bourbon
- With the sifted flour make the fountain. In the middle put the egg yolks, sugar, seeds of the vanilla, lemon zest, salt and knead well without taking the flours in the sides. So you prepare the egg batter.
- Add now the butter and mix well, without taking the flour until it will be well absorbed and becomes a smooth dough.
Begin now to take the flour from the sides and knead until it forms a ball.
- Flatten with a rolling pin and put between two sheets of baking paper; store in the fridge for 2 hours or in the freezer for 15 minutes.
- Before you lay the jam on the top, make some little holes on the pastry and crumble over 2 digestive biscuits. Decorate with slices of almonds. Bake at 190° for about 50 minutes.
Serve: 15 slices