filled with a layer of almond paste topped with homemade strawberry jam.
Ingredients
For the tart
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400 g flour (type 0)
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100 g rice flour (or corn starch)
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250 g butter
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170gr g brown sugar
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2 egg's yolks
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1 lemon zest
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1 pinch salt
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1 pinch baking soda
For the filling
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200 g ground almonds
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65 g icing sugar
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2 egg's whites
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1/2 lemon's juice
Preparation
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– slice the butter (at room temperature), mix it with the icing sugar and whisk them well;
– add the egg’s yolks, the pinch of salt and the grated lemon zest; whisk everything till you will get a soft cream;
– separately, mix together the sifted flour with a pinch of baking soda;
– pour gently the flour on the butter cream and fold gently;
– work the dough with your hands till you will get a smooth ball; do not add any liquid because the dough will become smooth just thanks to the warmth of your hands while you’re working on it.
– prepare the almond paste by mixing together all the ingredients for the filling (except for the jam);
– fold a baking tray with half the dough;
– spread the almond paste and top it with the jam;
– create the stripes with the remaining dough and top the tart (optionally you may also spread some milk on the stripes with a brush);
– bake at 170 degrees for about 30/40 minutes.