Wholemeal tart

 

INGREDIENTS

  • 300 g Flour farina integrale
  • 95 g Sugar
  • 80 g Butter
  • 1 Egg
  • 2/3 Milk
  • un Salt
  • 1 Lemon
  • Yeast
  • Jam

Procedure

Prepare the flour integral fontana.Aggiungete sugar, salt, baking powder and zest limone.Formate a groove mix the butter, eggs and latte.Impastate everything until you get a paste omogenea.Formate a ball and keep in the refrigerator for 30 minuti.Stendete ¾ of the dough into the buttered pan and infarinata.Bucherellate the bottom with a fork and pour into lamarmellata. With the pasta advanced do about 2cm wide strips and lay them along the edge of the pan. Comedecorazione cut out shapes with a knife and disponetelesulla jam. Bake at 180 ° C for about 40 minutes.Prepare the flour integral fountain.Add sugar, salt, baking powder and lemon zest.Formed a hollow mix the butter, eggs and milk.Knead until you get a smooth paste.Form a ball and keep it in the refrigerator for 30 minutes.Roll out ¾ of the dough into the pan greased and floured.Prick the bottom with a fork and pour in the jam. With the dough make advanced approximately 2 cm wide strips and lay them along the edge of the pan. As decoration cut out shapes with a knife and place on the jam. Bake at 180 ° C for about 40 minutes.

 

FRUMENTA Integrale 1kg
Wholemeal flour 1kg > vai alla scheda