jam to taste (I used apricot and strawberry, of course you can use just 1 flavour to taste)
icing sugar to taste
+ 1 disk of ready-made shortcrust pastry (the one you find in the refrigerator section)
PROCEDURE
I recommend preparing the shortcrust pastry the day before and letting it rest in the fridge for 1 night, wrapped in cling film.
Mix the powders, add the butter in cubes and start kneading (you can use the planetary mixer). Add the lemon peel and the egg + yolks.
Knead quickly and wrap the dough in cling film and let it rest in the fridge for at least 2 hours.
Take the dough and roll it out with a rolling pin. Butter and flour a tart pan (you can put baking paper on the bottom).
Prick the bottom with the prongs of a fork, especially if you added a pinch of yeast.
Spread the jam; if you use 2 flavors, spread it in wedges.
Bake for 15 minutes in a preheated oven at 180°.
In the meantime, prepare the flower top. If you are using ready-made shortcrust pastry, simply unroll it; otherwise, roll out the shortcrust pastry with a rolling pin to obtain a disk with a circumference slightly larger than the mold.
Follow the tutorial in the video you can find here or on my Instagram profile in the reels.
Place a piping bag nozzle or a lid in the center; proceed by making 4 cross-shaped cuts without cutting the pastry up to the edge; now make another 4 cuts, further dividing the segments created. Lift, by inserting your fingers into the two neighboring cuts, the edges of the dough and bringing them together, make them match and press them well together. Repeat the same for all the other segments. Now place your flower top in the freezer for about 15 minutes (it will help you to move it easily on top of the tart).
Remove the tart from the oven and slide it onto the flower-shaped pastry top, pressing on the edge with your fingers, cut off the excess pastry and remove it.
Bake again for about 20 minutes, until the top is golden.
Let it cool and sprinkle with icing sugar if you like; what settles on the jam will be reabsorbed by the humidity of the jam itself (if you don't want to wait you can add more jam to the segments).
