Tuesday, 10 January 2012


Hello, I'm back!
We've spent almost three weeks in Italy with our families where we have really enjoyed Christmas. When you have children, the Christmas spirit you tought you had lost, suddenly comes back and make you see everything under a different light. It's a magical period of the year.
 I haven't cooked for ages, the only thing I did is this cake for a dinner with friends. That's all. But we have eaten an huge amount of food: cappelletti, gnocchetti di crema (typical of Marche region),all kinds of fish, polenta and frico (typical of my area),all sorts of Panettone...etc etc...I hope to be able to post them soon. It is beautiful to be spoiled by your families and friends, to just sit down and let them cook for you, wash the dishes, help you with the kids. At the moment, for me, this is the real holiday! Thank you everyone.


300 gr plain flour
150 g unsalted soft butter, diced
150 gr sugar
2 medium eggs
1 yolk
250 g fruit jam (the most successful are damson and orange)
Grated lemon zest

Mix flour, lemon zest and sugar, then work the butter in with the tip of your fingers until the mixture resembles wet sand.

Add the egg and yolks and work briefly until the dough just holds together. It is important not to overwork the dough or it will harden when baked.

 Wrap it in cling film and let it rest in a cool place for at least 30 minutes.

On a lightly floured board roll 2/3 of the pastry dough to a 1 cm thickness, and line with it the bottom and sides of a 23 cm spring form cake tin. The sides should be lined with a slightly thicker layer of pastry than the bottom. Spread the pastry bottom with the jam.

 Roll the remaining pastry on a lightly floured board slightly thicker than 3 mm, then with a sharp knife or pastry cutter cut it in strips 0.5 cm wide and make a lattice on top of the jam layer. There might be some leftover pastry.

Preheat the oven to 175°C and bake the tart until golden, about 30 minutes. It is great freshly baked but it definitely improves after a day or two.

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