The tart is a timeless classic of Italian baking: crumbly, fragrant and versatile, with a filling you can choose according to your tastes, from fruit jam to richer creams. A simple yet elegant dessert, perfect for breakfasts, snacks or special moments.
In a bowl, work the cold butter with the flour and the baking powder until you obtain a crumbly mixture.
Add the sugar, the whole egg, the egg yolk and a pinch of salt, mixing quickly until you obtain a smooth, compact dough.
Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Roll out the shortcrust pastry on a lightly floured surface and line a greased 24 cm pan.
Pour the filling inside and make strips of pastry on top to decorate the tart.
Bake in a preheated oven at 180°C for about 30-35 minutes, until golden.
Remove from the oven, let cool and, if desired, dust with powdered sugar before serving.
Bowl
Plastic wrap
Rolling pin
24 cm tart pan
Oven
Store in an airtight container at room temperature for 1-2 days or in the refrigerator for up to 3-4 days.
Perfect for breakfasts and snacks; customizable with your preferred filling. Dust with powdered sugar before serving, if desired.
Italia, Toscana
| Energy (kcal) | 381.31 |
| Carbohydrates (g) | 42.13 |
| of which Sugars (g) | 16.03 |
| Fat (g) | 20.93 |
| of which Saturates (g) | 10.8 |
| Protein (g) | 8.34 |
| Fiber (g) | 0.8 |
| Sale (g) | 0.24 |
