Ingredients
500g super-fine flour; 200g sugar; 200g butter; 3 eggs; Vanilla; pinch of salt; 5g sifted ammonia (from the pharmacy)
For the filling
Lazzaris cherry jam; Lazzaris peach jam; 1 egg for brushing.
Preparation
Mix together the sugar and the butter, mix in the vanilla, salt, and then mix in the egg little by little. Mix well and then add the sifted flour and ammonia.
Let the mixture rest for 30 minutes in the fridge and then roll out the pastry dough and line two tart moulds.
Fill the bottom of one tart with the peach jam and the other with the cherry jam.
Cover with the rest of the pastry dough, cut into strips and laid out in a criss-cross pattern.
Brush with the beaten egg and cook in a hot oven at 160° for around 30 minutes.
Leave to cool and then serve.
70 minutes
Low
