Delicious almond shortcrust tart filled with strawberry jam.
Step 1 of 6: In a bowl, combine 200g 00 flour, 100g almond flour, 100g sugar and 150g cold butter. Mix until you obtain a sandy mixture.
Step 2 of 6: Add 1 egg and knead quickly. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Step 3 of 6: Roll out the cold shortcrust pastry on a floured surface and shape it to fit your tart pan.
Step 4 of 6: Spread the jam and cover with strips of shortcrust pastry
Step 5 of 6: Bake in a preheated oven at 150°C until golden, about 25-30 minutes.
Step 6 of 6: Decorate with little eyes and spiders
Recipe by
Portion: the weight of the ingredients divided by 8 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Milk, and Tree nuts
| Average values | Per serving75 g · 1 of 8 | Per 100 g |
|---|---|---|
| Energy | 1,476 kJ353 kcal | 1,968 kJ470 kcal |
| Fat | 22.68 g | 30.24 g |
| of which saturated fatty acids | 9.83 g | 13.11 g |
| Carbohydrates | 33.84 g | 45.12 g |
| of which sugars | 14.28 g | 19.04 g |
| Fibre | 1.86 g | 2.48 g |
| Protein | 6.32 g | 8.42 g |
| Salt | 0.03 g | 0.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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