Pasta Frolla - Jam Tart

Pasta Frolla-Jam Tart
Biscuit, crisp, delicate and well cooked dough that crumbles in every bite. Jam it accompanies and enhances flavor without covers. Two ingredients, dough and jam, then, about this here very delicious Pasta Frolla!
If you want to enjoy your jams except "upon a toast bread", make this tart and enjoy!
work: 30′ time: 1h:00′ easy:
Pasta Frolla-Jam Tart

Ingredients (~12 servings)

  • 200g (7.1oz) butter, half cold
  • 2 tsp vanilla extract
  • 20g (0.7oz) baking powder
  • 40ml (1.4floz) milk
  • 40ml (1.4floz) vegetable oil
  • 120g (4.2oz) castor sugar
  • 2 eggs
  • 400g (14.1oz) flour
  • 300g (10.6oz) cranberry jam
Put all the ingredients in the mixer bowl, except the jam and flour.
Beat at high speed of mixer for 2' to swell, become white and become a dense mass of dough.
Pour the mixture from the drum of the mixer in a large bowl, which will enable us to kneading.
Add gradually and little by little the flour, kneading simultaneously until the flour is finished and have a smooth, soft dough, which will not stick to hands. If necessary add a little flour to the result we want.
Divide the dough into two balls.
The one with ⅔ of the dough and the other with the ⅓.
The greater the base of the Pasta Frolla and the second of the laces.
Spread on a baking paper a form square or round.
Take the dough base and with our hands or with a small rolling pin, spread it evenly and monoline across the surface of the base form with a thickness of about one centimeter.
From the second dough knead laces and touching perimeter around the dough, in the base of the form.
Put the jam and you lay with your back a spoon.
Mold and other cords and place them on top of the jam, vertical or diagonal configuration, so that they rest on the perimeter cord.
Bake in preheated oven at 200°C (390°F, Gas 6), with resistance up and down for 25'-30' or until golden brown tart.
Pasta Frolla-Jam Tart Pasta Frolla-Jam Tart

Autho:Zambia G. Sifaki