Delicious and fragrant summer tart with Versilfood blackberry extra jam
Summer calls berries, and blackberries are the undisputed protagonists of this traditional dessert with a sweet but decisive flavor: tart.
- 100 g Icing sugar
- 250 g Flour 00
- 2 yolks
- 125 g Cold butter
- Lemon peel
- 1 pinch of salt
- Versilfood blackberrier extra jam
For the shortcrust pastry, pour the sifted flour, a pinch of salt and the cold butter into pieces and make a mixture with a “sandy” consistency.
Then put the dough on bowl and add the sifted powdered sugar, the rind of half a grated lemon and the two yolks.
Mix everything and then knead until you get a compact dough. Form a dough and let it rest in the fridge for at least 30 minutes.
Once ready, take some shortcrust pastry and roll it on a surface with a rolling pin, leaving the rest in the refrigerator. Then roll the dough on a rolling pin and unroll it on a cake pan or a tart mold. Prick the bottom with a fork and fill with the blackberrier extra jam. Finally, cover the cake with the remaining shortcrust pastry after rolling it out with a rolling pin.
Bake the tart in a static preheated oven at 175 ºC for 35 minutes on the lowest shelf of the oven.