CROSTATA WITH MARMALADE OF FIGS AND NUTS
A simple and tasty recipe embellished with walnut kernels that blend well with the sweet taste of figs and help to give a crunchy touch by creating a contrast between the different textures.
Ingredients for the shortcrust pastry
- 200 g of soft butter
- 180 g of powdered sugar
- 330 g of 00 flour
- 1 whole egg
- 3 g of baking powder
- grated lemon peel
Preparation for the pastry
- In a bowl, mix the soft butter well with the flour. Then add the powdered sugar mixed with baking powder.
- Add the egg and lemon peel. Knead quickly and wrap the pastry with parchment paper or foil and put it in the refrigerator to harden for at least 15 minutes.
- After the rest time, roll out the pastry with a rolling pin and leave slightly less than the dough that will be used to form the strips of decoration. Line the tarts well and with the tip of a fork pierce the bottom. Put the mold in the fridge together with the shortcrust pastry. Roll out the jam on the pastry just out of the fridge. With the dough, make strips that you arrange diagonally to make a mosaic. In the empty spaces place a walnut kernel.
- Bake for another 40 minutes in the oven at 160 degrees.
