The Agrisicilia team
Ingredients
500 g of 00 flour
300 g of butter
90 g of yolks
200 g of icing sugar
2 g of lemon zest
4 g of salt
300 g of Agrisicilia white figs extra jam
From the blog of food blogger Antonella Audino, a new recipe for a sweet welcome tart for a new season!
In Sicily, we look forward to the arrival of the cool, the rains, and the steaming cups of tea.. To cheer us up a little, we offer you a tart with a delicate and crumbly pastry that contains lots of seasonal fig jam, welcome September!
Instructions
Shortbread preparation with bimby
Start by inserting the cold butter cut into pieces and the flour into the mixing bowl and start sandblasting for 20 sec. speed.5
Then, with the blades moving at speed 4, insert the yolks, making sure that each yolk inserted is absorbed before adding another.
Lastly, put the sugar, salt and aromas in the mixing bowl and mix for 60 sec. at speed EAR.
Collect the pastry from the mug, compact and wrap in plastic wrap, place in the fridge and leave to rest for an hour, or even overnight.
Shortbread preparation in the planetary mixer
Prepare with fingertips, blasting flour and cold butter.
Add the egg yolks and sugar, slowly absorbing them, and as a last step add the flavourings.
Work the dough quickly, avoiding heating it.
To test the success of the dough, the consistency of the pastry is similar to that of plasticine.
Wrap in cling film and place in the fridge for an hour or even overnight.
Forming
This shortbread can be used for many recipes, such as biscuits, tartlets or tarts, obviously everything must be adapted to the preparation of your choice, such as the thickness of the dough and the cooking times.
For this tart, roll out the pastry between two sheets of parchment paper to a thickness of 7 cm, line the earth, prick the bottom, fill with lots of delicious Agrisicilia White Figs Extra Jam, decorate and embellish the tart with strips of pastry, figs fresh and whatever else the imagination suggests.
Before reusing the pastry, roll it out and leave it in the fridge to set for a clean cut without inaccuracies.
Bake in a static oven at 200° for about 30 minutes without letting it get too dark.
Remove from the very cold mold.
Final result
