Work the soft butter with the sugar, vanillin, and a pinch of salt Add the yolks, continue kneading
Sift the flour and add the two flours to the mixture Continue kneading to incorporate everything
Transfer to a piping bag and shape the base of the tart in a circular pan 22 cm in diameter
Fill with jam and also make the strips Bake in a preheated oven at 180 degrees for about 40 minutes
The tart will be ready when it is nicely golden on the surface
Store in a well-sealed cake tin
Italy, Lazio
| Energy (kcal) | 390.55 |
| Carbohydrates (g) | 42.74 |
| of which Sugars (g) | 28.12 |
| Fat (g) | 22.58 |
| of which Saturates (g) | 12.2 |
| Protein (g) | 5.69 |
| Fiber (g) | 1.03 |
| Sale (g) | 0.04 |