Flow rate
Sweets
Duration
90 minutes
Difficulty
Easy
Ingredients
For the shortcrust pastry:
- 170 g Occelli® Butter
- 85 g of icing sugar
- 250 g of flour
- 1 egg yolk
- 1 pinch of salt
- 1 teaspoon vanilla extract
For the filling:
- apricot jam
- black mulberry jam
- icing sugar to taste
Preparation
Procedure
Place in the bowl of the planetary mixer: flour, salt and cold Burro Occelli® in pieces, work at low speed with the K hook or leaf until the mixture becomes crumbly, add sugar, egg yolk and vanilla. Always mix at low speed until all the ingredients are combined and a single block is obtained that will remain attached to the hook.
At this point, turn it out onto the table and compact it. Wrap it in cling film and leave it to rest in the fridge for at least half an hour. Once the resting time has passed, take the dough and roll it out with a rolling pin on a lightly floured surface. Roll out the pastry in the buttered pan, make rolls with the remaining pastry and use them to divide the tart into squares.
Fill with jams alternating flavors. Bake at 175° for about 30/35 minutes. Add a little icing sugar and serve.
