Mulberry Tart

 Mulberry Tart

  24 cm / 9 inch. pan

 oven 200 °C / 392 °F                                      

for the Crust:  Pasta Frolla

 250 g all purpose flour

125 g cold butter

 1/4 tsp baking powder

 a pinch of salt

 3 egg yolks

  100 g caster sugar

  a tsp lemon zest

for the Filling:

 4 tbsp home made mulberries jam

  1 tbsp water

 1 cup fresh mulberries

       a spoonful of home made creamy ice-cream for serving!

 Enjoy! 

                              

                                          Method:

    Pasta Frolla is an italian traditional buttery sweet pastry for tarts and bisquits,

it's not to difficult to prepare but it need a very cold fingers and fast movements.

Start putting the flour on the work space adding salt and baking powder,

put cold butter cutted in small pieces in the middle and 

start work with a fork until they're well combined.

then place the mixture like a volcano,

add sugar, eggs yolks, lemon zest 

and mix well with a fork.

Now you're ready to start mixing by hands,

work the dough faster until smooth

then make a ball and wrap in the plastic,

 let it stay in the fridge for half an hour.

Roll out the dough no more than 6-7 mm

and put in the greased pan.

Mix well the jam with the water and spread it 

to the bottom of the dough with a spoon

and cover with fresh mulberries.

At the end drizzle the remain pastry on top

as a crumble and bake until golden.