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Mix the two flours in a bowl, put the sugar, eggs, grated orange peel, pinch of salt and oil in the center.
Combine everything well and knead until you obtain a smooth dough.
Cover with cling film and let rest in the fridge overnight.
The next day, roll out part of the dough to a thickness of 3-4 mm, place it in a baking tin lined with baking paper, fill with the jam
Roll out the other part of the shortcrust, make the lattice according to the decoration you prefer. Bake in a preheated oven at 180 degrees for 30-35 minutes.
Bowl
22 cm tart pan
Rolling pin
In an airtight container
Serve with a dollop of whipped cream.
Italia, Liguria
| Energy (kcal) | 298.01 |
| Carbohydrates (g) | 41.28 |
| of which sugars (g) | 16.64 |
| Fat (g) | 12.8 |
| of which saturates (g) | 2.04 |
| Protein (g) | 5.27 |
| Fibre (g) | 3.37 |
| Salt (g) | 0.04 |