Berry tart | Arifa Organic Flour

Preparation of the shortcrust pastry

Put the flour and the soft butter in a mixer, blend for a few seconds until you get a sandy mixture; transfer to a pastry board or into a bowl, add the icing sugar, the egg yolks, the vanilla flavoring and a pinch of salt. Work the dough quickly, then let the mixture rest in the refrigerator for 30 minutes wrapped in a sheet of transparent film.

Complete the preparation of the tart

Preheat the oven to 180°C.

Place the pastry on a lightly floured work surface and leave 1/3 for the strips. Place the larger portion of dough between 2 sheets of baking paper and roll it out with a rolling pin. Remove the baking paper from the surface and, keeping the baking paper at the base, place the dough inside a mold with a removable bottom, raising the edges; prick the base with the prongs of a fork. With the smaller portion of dough, make 1 cm wide strips of dough and set aside. Fill the inside with the jam, leveling the surface well with a spoon. Distribute the strips of dough on the surface, crossing them to form the classic grid.

Bake in a hot oven for 30-35 minutes (180°C). Carefully remove from the oven and allow to cool completely before unmolding.