Sift the flour and place it in a bowl with the sugar, salt, lemon peel, egg, butter in pieces, and port; quickly knead with your hands to form a ball and place it in the refrigerator for half an hour covered with a cloth.
Grease and flour a 25 cm diameter tart pan.
Roll out three-quarters of the dough with your hands and pour the diluted jam over it with a little water.
Divide the remaining dough into four parts, roll each into sticks slightly shorter than the diameter of the tart pan, flatten them slightly with your finger, and arrange them diagonally in a grid over the jam.
Bake in the oven at 200 degrees for 45 minutes.
Tart Pan
Pastry Cutter
Store in an airtight container in the refrigerator
A classic dessert of Italian tradition
Italy
| Energy (kcal) | 329.97 |
| Carbohydrates (g) | 58.63 |
| of which Sugars (g) | 41.68 |
| Fat (g) | 10.28 |
| of which Saturates (g) | 5.93 |
| Protein (g) | 3.01 |
| Fiber (g) | 1.6 |
| Sale (g) | 0.05 |
