The Agrisicilia team

Ingredients

400 g of 00 flour
200 g of cold butter cut into pieces
200 g of granulated sugar
4 yolks
salt up a pinch
grated zest of a lemon
vanilla

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The tart is a dessert that has always been much loved because the encounter between the pastry and the fillings is always magical and at the same time different.
You can indulge yourself by trying always new shortcrust pastry and jams and marmalades that are always different and also many decorations that make the tart unique.
Today we wanted to try a pastry with only yolks and therefore more crumbly, with a more intense and voluptuous taste and we let ourselves be tempted by the delicious extra jam of Sicilian agrisicilia cherries, because with the vast assortment every day is different and brings with it new tastes, flavors and aromas.

Instructions

1. Arrange the flour on the work surface, in the center the cold butter cut into small pieces and quickly sand, add the sugar and the egg yolks one by one.

2. Grate the peel of one lemon, add the vanilla.

3. Compact quickly and make a loaf.

4. Seal with cling film and let it rest in the fridge for a few hours before using it, spread between two sheets of parchment paper lightly sprinkled with flour up to 7 mm and line a 26 cm tart pan, prick the bifondo and pour into a jar of cherry jam. prepare strips and place on the jam.

5. If the pastry is sticky, place it in the fridge for the time necessary to cool and continue.

6. For the flowers you need a small ejection mold and the pastry must be flat and very cold so that the cut is clean and precise.

7. Bake at 180° in the static oven for about 30 minutes.

Final result