Spelled flour tart with jam
A delicious alternative to the classic tart, good to taste and nice to see.
Le Radici spelled flour has a sand color that takes on amber nuances by cooking it, intensifying a certain enchanting flavor in the final result.
I propose it to our guests for breakfast, filled with organic jams of different flavors.
I prefer local farm's products, in order to promote the territorial excellences, according to our synergistic spirit that distinguishes our business.
What do you need?
A 26 cm cake pan
330 gr of any flour you like (I use Le Radici spelled flour)
100 grams of white or cane sugar
120 grams of butter (I use Grifolatte butter)
1 grated lemon rind
½ sachet of baking powder
2 tablespoons of milk
Any kind of Jam you like (I use Azienda Agraria Castello Berniere jam)
a pinch of salt
How you do it?
Grate the lemon rind.
With a food processor or whisk, mix the sugar with the lemon rind (I usually powder them first in order to avoid the sugar granules in the dough).
Add the flour, baking powder and a pinch of salt, stir to mix.
Add the butter in pieces, the egg and the milk.
If you use a food processor, proceed to the automatic dough otherwise it will knead with your hands, until you get a smooth and homogeneous mixture.
Prepare 2 sheets of parchment paper.
Put ⅔ of the dough between the two sheets and spread it with the rolling pin: you need to get a disc about 32 cm in diameter and 5 mm thick.
Place the disc in the tart pan, making sure that the edges are as high as the mold, remove the top parchment paper and prick the dough with a fork.
With a spoon, spread the jam or the hazelnut cream (as you like) over the whole surface of the disc.
With the remaining dough, create strips that will cover the filling of the tart in a horizontal and vertical direction. You will have to add a little flour to prevent them from breaking when you take them to fix them (sometimes instead of strips I make circles or various shapes).
Use your fingers to adhere the edges of the strips with the one below.
Put in a hot oven at 180 ° for 30 minutes, until golden brown.
The tart will be fresh for 2/3 days long, in the fridge even for 4 days long.