The Agrisicilia team
Ingredients
250 g of 00 flour
100 g of sugar
120 g of butter
1 egg
1 yolk
4 g of baking powder
grated zest of 1 lemon
a pinch of salt
Extra Jam of Oranges and Strawberries from Agrisicilia
icing sugar to taste
The ox eye tart is perfect for breakfast, for tea time, after meals or when you feel like something good.
Ox eyes are super delicious shortcrust pastry sweets, filled with jams and creams… but have you ever thought of making them in a maxi version?
A real success then with the orange and strawberry jam from Agrisicilia with its sweet but at the same time slightly sour taste … a real treat that made the dessert even more particular and tasty.
Instructions
1. In a bowl put the flour with the cold butter cut into cubes, work with your hands or with the mixer until you get a sandy dough.
2. Then add the egg, the yolk, the yeast, the sugar, the lemon zest and the salt and continue to work until you obtain a smooth and homogeneous dough.
3. Wrap in cling film and leave to rest in the fridge for an hour.
4. Once the time has elapsed, take the pastry back and roll it out to a thickness of about 3 mm, on a lightly floured surface, butter a 24 cm tart pan and place the pastry, trim the edges and prick the bottom. Place the remaining shortcrust pastry in the fridge, cover the surface of the tart with parchment paper and fill with dried legumes (this will serve to obtain a shortcrust pastry shell cooked "in white") bake at 180° preheated fan for 20 minutes, then remove parchment paper and legumes and cook for another 10 minutes.
5. Remove from the oven and leave to cool, in the meantime roll out the remaining part of the pastry to a thickness of 3 mm (spread it directly on a sheet of parchment paper to make it easier to move without breaking it) cup into a circle the same size as the tart and make a hole small in the center. Place on the baking sheet and bake at 180° for about 15 minutes, until the surface is lightly golden.
6. Remove from the oven and leave to cool.
7. Now fill the base of the tart with the orange and strawberry jam, sprinkle the lid with icing sugar and cover the tart.
Final result
