A perfumed and perfectly balanced jam tart ideal to be eaten as afternoon snack paired with a cup of tea.
- Plain flour 250g
- Butter (soft, but still plastic) 150g
- Icing sugar 100g
- Yolks (about 5) 80g
- Acacia honey 20g
- ½ lemon zest
- ½ vanilla bean
- Salt up to 1g
For the filling
- Sicilian citrus fruits jam 200g
- ½ lemon zest
(1) Let's make the pastry first. Pour the soft but still plastic butter into a bowl with a leaf mixer. Add the icing sugar, the seeds you have taken from the vanilla bean and the grated zest of the lemon.
(2) Run the machine at low speed and add the honey. In a separate bowl pour the yolks and salt, stir to dissolve it.
(3) Add everything to the mixer and when you have obtained a uniform buttery mass, turn off the machine and stir in the sifted flour twice, always stirring at low speed. You will have to work the dough as little as possible: it must be soft, but not sticky.
(4) At this point lightly flour the surface and transfer the pastry. Add a little more flour on top and without kneading, compact it to form a dough. Wrap in plastic wrap and put in the refrigerator to firm up, possibly overnight. In this way the pasta will stabilize and it will be much easier to process it. You can then move on to the composition of the tart.
(5) Pour the jam into a bowl, add the lemon zest and mix with a spoon. Take the pastry back from the fridge, remove the cling film and place it on a lightly floured surface. Add a little more flour to the pastry and roll it out with a rolling pin so as to obtain a thickness of 3.5 mm. The thickness must be uniform, passing the pasta between the two inches you will notice if there are thicker parts. At this point, cut the pasta using a 21 cm ring.
(6) Place the ring on a dripping pan lined with parchment paper, transfer the pasta disc inside 16 and pierce the base with the prongs of a fork 17. Pour the jam into the center of the pastry disk and roll it out with the back of a spoon, leaving about 1 cm from the edge.
(7) Make strips from the remaining pastry. Creating the lattice of lozenges is important because in cooking the jam does not burn and the tart cooks perfectly. Add a little more flour over the dough and give a rolling pin, the thickness must in fact be slightly less than the disc. To cut them out, help yourself with a rolling pin and a smooth wheel. Place the strips on the tart first in one direction and then in the other, in order to create the lozenges, removing the excess part with a slight pressure 21.
(8) With the pastry left, create a stick with a diameter of 2 cm and place it on the whole circumference of the tart. Squeeze it lightly with your fingertips. Using the handle of a spoon, apply pressure to the whole edge.
(9) In this way you will combine the two parts of pasta and at the same time you will create a decoration 25. At this point bake the tart in a static oven at 165 ° for 45 minutes on the lowest shelf. When it is golden brown, take it out of the oven and let it cool before removing the ring. Once completely cooled, you can serve your citrus fruits jam tart.