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) | 376.13 |
| Carbohydrates (g) | 25.36 |
| of which Sugars (g) | 14.01 |
| Fat (g) | 25.43 |
| of which Saturates (g) | 13.85 |
| Protein (g) | 6.65 |
| Fiber (g) | 1.39 |
| Sale (g) | 0.09 |
