Knead all the pastry ingredients until you get a smooth and homogeneous mixture
Wrap the dough in plastic wrap and let it rest in the fridge for 1 hour
Roll out the pastry to a thickness of about half a cm and line the tart mold
Cover one half of the pastry with the light-colored marmalade and the other half with the dark jam
Decorate the surface as desired with the remaining pastry
Bake in a preheated static oven at 180 degrees for 30 minutes
Rolling pin
Cookie cutters
Tart mold
Store in the fridge and consume within a few days
Italy
