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Before starting the recipe I was undecided whether to make a walnut or jam tart, then while preparing the BUTTER SHORTCRUST PASTRY the light bulb went on… why choose? I make it DOUBLE LAYER of filling and 3 LAYERS of shortcrust pastry!
I won't tell you how GOOD it is… it contains the FRIABLE of the Shortcrust, the SWEET of the jam, the delicate AROMA between walnuts and Orange… that make it unique!
Make it!!! This time it's an order! 😂 You'll thank me! 😉
P.s. It should be cut and served cold!
👉🏻 Same dough made with the Cutter here 👉🏻 • TORTA DEI NONNI Crema ...
🌡️ In the oven at 175° Static 170° Fan assisted for about 30-35 minutes
📝Ingredients:
300 g 00 Flour
1 Whole Egg (large) plus 1 Egg Yolk
100 g Butter
100 g Sugar (you can reduce to 90 g)
1 Grated Orange
1 tablespoon Baking Powder
For the filling:
100-120 g Shelled Walnuts
50 g Sugar
1 Grated Orange
Apricot Jam (or Orange Marmalade)
Icing Sugar (to finish)