Italian Fruit Tart
1.
Put the butter into the basin, add the sugar and mix well with a spatula.
2.
Use a whisk until it turns white, don't over-mix.
3.
Add the egg yolks and use a whisk to mix well.
4.
Add water little by little to mix.
5.
The batter is almost mixed. Be careful not to let too much air into the batter.
6.
Sift the powder and add, start from the upper right with a spatula, and stir in a pressing manner to the lower left, being careful not to over-mix.
7.
It's a bit difficult to stir at first, but it will blend together slowly. The snow skin is very soft, so don't stir it after mixing.
8.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
9.
Take out an 80g piece of dough, place it on top and bottom with plastic wrap, and use a rolling pin to roll it out as thin as possible.
10.
Remove the plastic wrap on one side, and cover the mold with the plastic wrap on the other side. Press with your hands to make the crust and the mold fit closely together.
11.
Put it in the refrigerator again for 30 minutes, remove the plastic wrap after taking it out, and remove the excess ice skin.
12.
Gently insert a fork into the hole.
13.
Then put 40g jam.
14.
Take out a piece of dough and roll it into thin slices using the previous method, and cut into strips with a roller.
15.
Put the crust on the tart and remove the excess part.
16.
Put it in the preheated oven at 160°C, and it will last about 30 minutes.
Tips:
1. Bring the butter to room temperature for later use.
2. Preheat the oven to 180 degrees, and -20 degrees when baking.
3. The cling film is used to prevent sticking, and the effect of sprinkling too much hand powder will affect the effect of the tart crust.
4. The cake crust is very soft and must be refrigerated to shape. 30 minutes of refrigeration can be changed to 10 minutes of freezing.
