TOP FROLLA |
burro 82% m.g. |
uova intere |
zucchero semolato |
PASSATA ALBICOCCA |
SHORTCRUST PASTRY
Ingredients
Preparation
Mix all the ingredients in a planetary mixer with the paddle attachment until the dough is well-combined.
Refrigerate for 1 hour at least.
Final composition
Use a dough sheeter to roll the shortcrust pastry out to a 4mm layer and use it to line a tart pan, the prick it all over and fill the shortcrust base with a 1cm layer of PASSATA ALBICOCCA.
Decorate with some strips of shortcrust pastry on top.
Bake in a deck oven at 190-200°C until the tart is perfectly golden-brown.
