In a bowl, combine the flour and sugar.
Add the BuondiOli extra virgin olive oil and the egg, then the grated lemon zest.
Work the ingredients until you obtain a soft, smooth dough.
Roll out the pastry on a lightly floured surface to the desired thickness.
Line a tart pan with the pastry, keeping some dough aside to make the top lattice if desired.
Fill with the citrus or fig jam.
Close with the pastry lattice or cover the edges and level it.
Bake in a preheated oven at 180°C for about 25 minutes, until golden.
Remove from the oven and let cool before serving.
Bowl
Rolling pin
Tart pan
Grater (for the lemon zest)
The shortcrust pastry is light and crumbly, with a homemade aroma. Preparation times are approximate; the amount of jam and lemon zest can be adjusted to taste.
Italia, Puglia
| Energy (kcal) | 312.57 |
| Carbohydrates (g) | 69.42 |
| of which sugars (g) | 23.83 |
| Fat (g) | 1.59 |
| of which saturates (g) | 0.46 |
| Protein (g) | 8.79 |
| Fibre (g) | 1.43 |
| Salt (g) | 0.02 |
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