8 Serves
105 Mins
In a large mixing bowl, combine the all-purpose flour, granulated sugar, and lemon zest.
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Vitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
10 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
11 mg / 1,250 mgPotassium
119 mg / 4,700 mgSodium
81 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
4 g / 28 gSugar
27 g / 50 gSaturated Fat
9 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
44 gAlcohol
0 g
Cut the chilled butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
Add the eggs to the mixture and knead briefly until a smooth dough forms.
Wrap the dough in plastic wrap and refrigerate for 45 minutes.
Roll out two-thirds of the dough on a floured surface and press it into a tart pan.
Spread the fruit jam evenly over the base of the tart.
Roll out the remaining dough, cut into strips using a pastry cutter, and arrange in a lattice pattern over the jam.
Bake in a preheated oven at 175°C for 30 minutes until the crust is golden brown.
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Italian