Delicious almond shortcrust tart filled with strawberry jam.
In a bowl, combine 200g 00 flour, 100g almond flour, 100g sugar and 150g cold butter. Mix until you obtain a sandy mixture.
Add 1 egg and knead quickly. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Roll out the cold shortcrust pastry on a floured surface and shape it to fit your tart pan.
Spread the jam and cover with strips of shortcrust pastry
Bake in a preheated oven at 150°C until golden, about 25-30 minutes.
Decorate with little eyes and spiders
Store in an airtight container at room temperature.
Let cool before serving and decorate as desired with little eyes and spiders for Halloween.
Italia, Campania
| Energy (kcal) | 470.42 |
| Carbohydrates (g) | 45.13 |
| of which sugars (g) | 19.05 |
| Fat (g) | 30.23 |
| of which saturates (g) | 13.12 |
| Protein (g) | 8.42 |
| Fibre (g) | 2.48 |
| Salt (g) | 0.03 |
