tart cherries
tart cherries
double zero flour 300 g 150 g butter, at room temperature
150 g sugar 3 egg yolks 1 teaspoon baking
cherries to taste (to fill a pan)
marmalade
cinnamon In a bowl, work the butter and sugar, add egg yolks, mix, then add also the flour, baking powder and a pinch of salt and continue to knead the dough, quickly, until it becomes smooth and homogeneous. No need to leave the dough.
Roll with a rolling pin in the shape of a circle, approx. half of the pastry.
Line a cake tin with a disc of greaseproof paper on a when I lay the pastry. Make sure you also cover the edge, if necessary, add patches if necessary.
Brush the bottom of the cake with orange marmalade and cherries have dense thick. Take a quick dusting of cinnamon and bake at 180 degrees for 45 minutes.
Make cool and sprinkle the tart with powdered sugar.
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