Tart with wild berry jam

 Tart with wild berry jam


Recipe for tart diameter 9" (ø 23):
Ingredients of the Classic shortcrust pastry:
Weak flour “00”   17,5 onces / 500 g
Icing sugar        3,5 onces / 200 g
Butter       10,5 onces / 300 g
Pinch of salt  
Whole eggs     1
Yolks        4
Grated peel lemon

Preparation:
Add the icing sugar, flavorings and salt.
Add the butter and work with your hands making it into a cream.
Add the eggs and the already beaten egg yolks at the end add the flour.
Form a loaf and leave it to harden in the fridge for 30 minutes.
Roll out the dough ,fill with jam and decorate.
Bake at 160° in a static oven.
The time varies depending on the size of the cake and the filling

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