sabato 12 marzo 2011

Jam Tart

Several years ago I found out this recipe for jam tarts in the magazine "The Italian Kitchen" and I've never forgotten it. It is practically perfect, here are the ...


  • 300 g flour
  • 150 g soft unsalted butter
  • 150 g sugar (half white, half brown)
  • 1 egg
  • grated lemon peel
  • 2 amaretti or digestives
  • 60 almands finely minced
  • salt


Preheat the oven to 190°

1. Sift the flour and make the fountain, put in the center the sugar, egg, the minced almonds, the lemon peel and a pinch of salt; melt these ingredients very well till you get a smooth paste. Leave it for 30' covered with greaseproof paper. If you are in a hurry put it in freezer for 10 minutes. 
2. After this time take the paste and work it few minutes to make it soft again (if necessary add a pinch of flour). Put the paste on a baking-pan, already covered with butter and flour (or if u prefer with greaseproof paper ), crumble over the 2 buiscuits, spread your favourite marmelade and garnish as you like with the left paste. 3. Cook it for about 50 minutes.

Here in this photo the quantities are double and then I decorate the tart with some caramel.

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