The Agrisicilia team
Ingredients
Shortcrust pastry
500 g of 00 flour
250 g of butter
200 g of icing sugar
2 yolks of large eggs
1 pinch of salt
1 lemon grated peel
250 g of peach jam
the tart with Bivona I.G.P. peach jam Are you ready for a taste journey to Sicily? So, put on your apron and get ready to impress your taste buds with our food blogger Antonella Audino’s recipe
This tart is a tribute to Bivona peaches, an exceptional variety that stands out for its sweetness and fragrance. Peaches are carefully selected, ripe just right, and processed into a velvety jam that will be the star of this recipe.
The pastry, prepared with care and love, wraps the jam in a crisp and crumbly embrace. Its perfect texture creates a harmonious contrast with the softness of the peach jam, providing a unique taste experience.
Instructions
Tart with peach jam bimby
1. Insert sugar, lemon peel pieces 20 sec vel 7 to turbo to pulverize
2. Add chopped butter 40 sec.vel.5
3. Insert sifted flour 60 sec vel.spiga
4. Add yolks and salt 40 sec vel 6 helping with spatula
5. Trim the dough on the work surface , form into two loaves, cover and refrigerate preferably overnight
Tart with peach jam in planetary mixer
1. Insert powdered sugar,grated peel of one lemon, butter and knead with the leaf
2. Insert the sifted flour and knead, then add the egg yolks one after another and the salt and knead until it forms the shortcrust pastry without over kneading
Format
1. Roll out the pastry to 5 mm , if it is more convenient between two sheets of baking paper
2. Cut out the bottom, then the edges and place on a baking sheet possibly with a removable bottom so it will be easier to unmold a baking sheet possibly with a removable bottom so it will be easier to unmold
3. Pour the jam over the shortcrust pastry and top with a carved shortcrust circle or classic pie crust strips
Baking
Bake in a static oven at 180 degrees for thirty minutes
Final result
