La torta perfetta per la colazione!
Dosi per una torta diametro 27/28
420g farina integrale
170g zucchero
250g burro
Pizzico di sale
Scorza di limone grattugiato
50g uova ( 1 uovo )
Inizia impastando le polveri con il burro e gli aromi finché non raggiungi una consistenza sabbiosa, aggiungi l’uovo e impasta ancora qualche secondo finché non sarà tutto unito. Non esagerare altrimenti diventa appiccicoso.
Impellicola il panetto di frolla e mettilo in frigo tutta la notte.
Il giorno seguente stendila aiutando con un po’ di farina, altrimenti tra due fogli di carta forno.
Fodera la tortiera e riempila di mermellata, metti le strisce e infornala a 170g per 25/30 min circa.
English version 🇺🇲🇬🇧
Whole Wheat Berry Tart 😍
The perfect cake for breakfast!
ngredients for a 27/28 cm diameter tart:
- 420g whole wheat flour
- 170g sugar
- 250g butter
- Pinch of salt
- Grated lemon zest
- 50g egg (1 egg)
Start by mixing the dry ingredients with the butter and the aromas until you reach a sandy consistency. Add the egg and mix for a few more seconds until everything is combined. Don't overmix, or it will become sticky.
Wrap the dough in plastic wrap and place it in the fridge overnight.
The next day, roll it out with a bit of flour or between two sheets of parchment paper. Line the tart pan with the dough and fill it with jam. Add the strips on top and bake at 170°C (340°F) for about 25/30 minutes.
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