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JAM TART

JAM TART

A question for you: have you ever tried to prepare classic shortcrust pastry by slightly varying your heart recipe?! I often add a little potato starch to the 00 flour: believe me, the result will amaze you! 🤩
You will get a fragrant and super tasty shortcrust pastry shell. Perfect for making tarts and biscuits 🍪

Ingredients

Preparation

Work flour, starch, icing sugar, lemon zest and diced butter with your hands (or quickly in a planetary mixer) until the mixture is ‘crumbly’. After that, add the egg and mix quickly; form a dough, wrap it in cling film and leave it to rest in the fridge for about an hour. Roll out the shortcrust pastry with the help of a rolling pin and make whatever you like!

If, like me, you make a tart: fill it with jam to taste and cover the shortcrust pastry shell with classic lozenges. Bake at 180 degrees, static oven, preheated, for about 35 minutes, until golden brown.

Note

With this recipe, you can also make more sophisticated biscuits or tarts: perhaps filled with custard and chocolate ganache 😛

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