Added by macinino | Wed 16 Sep 2009 @ 09:48
For the Pasta Frolla
200 g of flour
110 g of sugar
80 g of butter
1 egg + 1 yolk
For the tarte (24 cm baking pan)
Pasta frolla (above quantity)
200 g of marmalade
Classic method is made by hands... insted I use mixer and the only important thing is to get all ingredients cold from refrigerator. Put all cold ingredients inside a mixer and run it until obtain some dough with a big crumble. Put this crumble on kitchen table and work it a less as possible by hands to obtain a smooth dough. Cover it with cellophane and put it on refrigerator for half hour.
After half hour of refrigerator, pre-heat the oven at 180įC. Take 2/3 of pasta frolla and over a greaseproof paper, roll on the dough 3-4 mm thin. Put it on a butter greased and floured baking pan. Put on it the marmalade and cover with a little stripe made with the remaining dough.
Put on the oven for 20-25 minutes.