Yellow Tart with cream and jam. We couldn't make a tart…short pastry and jam are a classic pastry, but we in the heart a tart that was preparing an aunt from Benevento, made with custard and strawberry or cherry jam. We chose the latter… try it and let us know what you think. Accompanied with a coffee is fabulous. In any case, Once the pastry I advise you to do more, We say double the dose, and also make a pie with the only jam, less perishable than with cream, to have a ' reserve’ breakfast. If you like tarts don't forget to go and see our tart with ricotta and chocolate.
Ingredients for a cake pan from 22-24 cm:
for the pastry:
400 grams flour 00 180 grams of cold butter 150 grams of sugar grated zest of one lemon 2 egg yolks a pinch of salt butter and flour to grease and flour the Pan 200 grams of Strawberry Jam
for the custard
250 ml whole milk 2 egg yolks 1 tablespoon of flour 2 tablespoons sugar to taste grated zest of one lemon or some’ vanilla extract
Prepare the custard, that should be very thick because it needs to handle’ the cut of the pie: in a saucepan put the egg yolks and sugar and whip them well by mixing with a wooden spoon until the mixture becomes fluffy and pale yellow. Add flour, stirring constantly and making sure that no lumps. When the mixture is smooth and even start to combine the milk pouring flush, pianissimo and not adding more before you absorb the previous quantity. Once the mixture has become fluid, Add the remaining milk and lemon zest or vanilla, Depending on your preferred aroma give cream. Put the saucepan on low heat and stir well for as long until the cream has thickened. Allow it to cool at room temperature.
Preheat the oven at 180 degrees. Put the flour on the work surface and make a hole in the Center: Add the cold butter cut into small pieces and work quickly with your fingertips. Combine the egg yolks, sugar, the lemon zest and a pinch of salt and knead the dough until it becomes smooth and homogeneous, No lumps of butter. Must be consistent, so much so that you can make it a 'ball'’ you will wrap in food film and put in the refrigerator to rest for at least 30 minutes.
Grease and flour a cake pan with 22 or 24 cm from hinge opening, divide the pastry dough into two parts (a slightly’ smaller than the other) and cover the bottom of the cut with a layer of pastry up less than half a centimeter. Make a pastry Board along the perimeter of the Pan about 2 cm. Prick the pastry with a fork, both on the bottom in the edge. Put the jam just at the center of the Pan and the cream along the outer part and close to the edge. Roll out the remaining pastry into a ' round’ the size of the Pan and cover. Prick the top of the pastry and brush with egg yolk to which you add a tablespoon of milk. Bake for about 40 minutes: the pastry should be golden. Allow to cool, Sprinkle with icing sugar and serve.
THE PAIRING: with this dessert we suggest a white myrtle Sardinian, produced in Cagliari by the company Myrsine. Il mirto bianco is very different from the Red: It is made with white berries or leaves is a very delicate liquor, country scents. For the tart is a great match. All tasted cold, but not iced.