Sift the flours and baking powder.
Add the oil, salt, grated lemon, chopped walnuts, and sugar to the flours.
Knead these ingredients and finally add the eggs, continue kneading.
Make a dough ball and refrigerate to rest. Take the shortcrust pastry and roll it out on parchment paper.
Line the tart molds with shortcrust pastry and fill with jam.
Make strips with the shortcrust pastry and close the tarts. Bake at 180°C for about half an hour.
Once cooked, let cool and sprinkle with powdered sugar.
Italia, Campania
| Energy (kcal) | 426.38 |
| Carbohydrates (g) | 69.99 |
| of which Sugars (g) | 23.17 |
| Fat (g) | 16.48 |
| of which Saturates (g) | 2.21 |
| Protein (g) | 3.52 |
| Fiber (g) | 0.79 |
| Sale (g) | 0.23 |
