Yes, again a tart!
What do you want, not having withdrawn from care and Kitchen Aid had brought a whip to the extreme of the blender, I dedicate myself to mixtures that do not require the use of household appliances!
Unlike the last tart jam, this pastry has a "quid" in most of the baking dough, which I think there is really very well, makes it "special," I can no longer help it !
Here is a hole directly from our breakfast this morning:
Ingredients:
doses for a cake with 24 cm in diameter
300 grams of flour 00
150 grams of butter into small pieces at room temperature
100 g sugar 1 egg + 1 egg yolk a pinch of salt
half a bag of baking
pine nuts and other dried fruit to taste
Procedure:
In a bowl or the bowl of the planetary gather together all the ingredients for the crust.
If you proceed with the robot using a leaf off the hook as soon as it forms a compact mass that then go on with your hands if you proceed without a robot you need care to touch the dough as little as possible with your hands, it would ruin their heat.
With the aid of a metal fork, begin to mix the compound, pulping the pieces of butter. Blend together until it is of large crumbs. Only last
use your hands and form a homogeneous ball, cover with plastic wrap and do the rest for half an hour in the fridge. (I almost always skip this step and I must say that the result is still very good)
Set aside about 1 / 4 strips of pastry to make, the rest you have to flatten it with your hands up to cover the bottom of a baking pan coated with parchment paper.
(Forget the rolling pin, the dough is very sticky and do a detachment of the first pieces with your hands and flatten with your fingers.)
Once nestled in the base pan spread a layer of jam on the bottom and sprinkle the dried fruit then take the remaining pastry to form the classic strips, roll the sausage with your hands , to cross over the jam.
Preheat the oven at 180 degrees and bake for about 30 minutes.
I recommend, is when the mold has completely cooled.
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