← Nouns Cooking · Italian

Ingredients

• 300 g Tipo 00 or plain flour
• 100 g Icing sugar
• 150 g cold unsalted butter, diced
• 1 Eggs, plus 1 yolk
• 1 lemon, zest only
• ½ tsp Baking powder
• 1 pinch Salt
• 350 g thick jam (apricot, cherry or plum)

Method

1. Mix the flour, icing sugar, baking powder and salt, then rub in the butter with your fingertips until it looks like coarse sand.
2. Add the egg, yolk and lemon zest and bring it together quickly into a smooth dough, without kneading. Flatten into a disc, wrap and chill for 30 min.
3. Heat the oven to 180°C (350°F). Roll out two-thirds of the pastry about 4 mm thick and line a 24 cm tart tin. Prick the base with a fork.
4. Spread the jam evenly over the base. Roll out the rest of the pastry, cut it into 1.5 cm strips and lay them over the jam in a lattice, pressing the ends onto the edge.
5. Bake for 35–40 min, until the pastry is golden brown.
6. Cool completely in the tin before slicing, so the jam sets.

Tips

• If the pastry gets too soft to handle, pop it back in the fridge for 10 minutes.
• A firm, set jam works best; runny ones bubble over.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Cooking with Manuela