2 1/2 cups unsalted butter , at room temperature, 270 g
1 cup sugar , 200 g
2 egg yolks, cooked
4 tablespoons cinnamon powder, 15 g
1 tablespoon lime zest
1 tablespoon almond extract
2 1/2 cups flour , 330 g
1 cup almond flour, 60 g
Smuckers® strawberry jam
egg white
brown sugar, for decoration
Preparation
20 mins
45 mins
Low
In a bowl, mix the butter and sugar with the help of a spatula, add the egg yolks and incorporate perfectly until they dissolve into the butter, add the ground cinnamon, lemon zest, and almond extract; add the flour and almond flour, you can use a sifter or have it sifted beforehand, gradually incorporate with the spatula until perfectly mixed.
Cover the dough with plastic wrap and refrigerate for 1 hour.
Once the dough is cold, work it a little with your hands so you can handle it again, roll it out with a rolling pin with a little flour on the surface to prevent sticking, remember not to manipulate it too much to avoid heating it and breaking it. Reserve a bit of dough to cover the tart.
Place the base of the dough in a previously greased tart pan and fill the tart with Smuckers® strawberry jam; with the reserved dough, cut strips 1.5 cm wide and arrange the strips in a lattice pattern on the tart, brush with egg white to make them stick together, sprinkle with brown sugar.
Preheat the oven to 170°C.
Bake the tart for 40 to 45 minutes, until golden.
Chill the tart, unmold, and serve; you can accompany it with your preferred beverage.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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