In a bowl, combine the flour and sugar.
Add the extravirgin oil BuondiOli and the egg, then the grated lemon zest.
Work the ingredients until you obtain a soft and homogeneous dough.
Roll out the pastry on a lightly floured surface to the desired thickness.
Line a tart pan with the pastry, keeping some dough aside to create a top lattice if desired.
Fill with citrus or fig jam.
Seal with the pastry lattice or cover the edges and level.
Bake in a preheated oven at 180°C for about 25 minutes, until golden.
Remove from the oven and let cool before serving.
Bowl
Rolling pin
Tart pan
Grater (for lemon zest)
The pastry is light and crumbly, with a homey scent. Preparation times are indicative; the amount of jam and lemon zest can be adjusted to taste.
Italy, Puglia
| Energy (kcal) | 380.73 |
| Carbohydrates (g) | 55.05 |
| of which Sugars (g) | 18.9 |
| Fat (g) | 15.64 |
| of which Saturates (g) | 2.56 |
| Protein (g) | 7.83 |
| Fiber (g) | 1.14 |
| Sale (g) | 0.02 |
