150 g of centrifuged cream butter (the good one!!)
150 g of granulated sugar
1 egg
1 egg yolk
30 ml of Marsala
1 orange (edible peel)
INGREDIENTS (for the filling)
jam of your choice in 2 flavours with contrasting colours if you want a flower effect
icing sugar optional
PROCEDURE
Beat the cold butter in pieces with the sugar using a planetary mixer (you can do it by hand or with an electric whisk).
Add the grated orange zest and the Marsala, continuing to mix. The egg, the yolk and finally the flour by spoonfuls, kneading quickly.
Form a loaf with your hands and wrap in cling film. Let it rest in the refrigerator for an hour or overnight if it is more convenient.
Roll out the pastry. Use the flower cutter if you have one to cut out the bottom. Cut out strips of pastry of equal height to create the edge and insert them into the mold.
If you don't have a flower mold and want to recreate the effect, you can draw the flower on baking paper. You can help yourself by either looking for an image online or by placing a glass on the paper and then drawing the petals starting from the glass. Roll out the pastry, cutting the edges according to the shape.
In both cases, prick the bottom of the pastry with the prongs of a fork.
Place a kitchen ring or cookie cutter in the center. Place the chosen jam in the center (for me red currant) and outside the ring the other jam of a contrasting color (for me apricot that I blended to make it easier to distribute).
Bake at 180° for 30 minutes or more... depending on the power of your oven and the browning you like.
Once cooked and cooled, you can sprinkle the edge with icing sugar or place some chocolate chips in the center.
