Who remembers pear and chocolate tart with spelled shortcrust pastry? I certainly don’t forget it anymore!! You know, it’s one of my favorites (you can find it here 😉)
Well, I also tried to make a variant with almonds and strawberry jam.
What can I say: this cake never disappoints, whatever the filling.
Shortcrust pastry contains a soft margherita-style cake stuffed with abundant (sure abundant, I recommend!) strawberry jam.
And what a spring it is!
MAKES 1 24 CM CAKE
READY IN 1h 30′
INGREDIENTS:
7,7 oz emmer flour
3,5 oz all-purpose flour
1 egg
1 yolk
5,3 oz butter
5,3 oz sugar
1 teaspoon baking powder
1 pinch salt
pinch lemon zest
2 tablespoons almonds, chopped
4,5 oz butter at room temperature
4,2 oz sugar
2 eggs
3 oz all-purpose flour
1 teaspoon baking powder
1 pinch salt
1 teaspoon lemon zest
all-purpose flour to taste
1 strawberry jam can
STEP 1: MAKE THE CRUST
Place all-purpose flour on the pastryboard. Make a hole in the centre and place eggs into it. Start blending with a fork and gradually add emmer flour, all-purpose flour, sugar, cubed butter, baking powder, salt, lemon zest and almonds. Knead by hand to get a ball, then wrap the dough into clingfilm and put it into the fridge for 20 minutes.
Altetnatively put all ingredients in a mixer and mix for 15-20 seconds.
Wrap the dough with clingfilm and place it into the fridge for 30 minutes.
STEP 2: MAKE THE SOFT CAKE
Place in a bowl sugar and butter. Beat with electric beater for about 6-7 minutes.
Add eggs one at a time.
In another bowl combine flour and baking powder.
Add it to the cream bowl together with a pinch salt and lemon zest.
STEP 3: STENDI LA FROLLA
Sprinkle the pastry board with flour.
Roll out the dough and place it in a baking pan previously lined with parchment paper.
STEP 4: FILL
Make some holes in the shortcrust pastry using a fork and spread strawberry jam
and cover with the soft cake mixture.
STEP 5: BAKE
Cook the pie in preheated oven at a 180°C for 45 minutes.
#getBready & enjoy your meal
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