1 1/4 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup jaboticaba jelly
1 egg
Grated zest of half lemon
Accompaniment
Tart pan with removable bottom, 22 cm in diameter
1 1/4 cup all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup jaboticaba jelly
1 egg
Grated zest of half lemon
Accompaniment
Tart pan with removable bottom, 22 cm in diameter
1
Preheat the oven to medium temperature
Cake a smooth surface, make a mound with the flour
In the center, create a hole and place the butter, sugar, egg, and lemon zest
Mix and knead
Let it rest for 30 minutes
With the rolling pin, open three quarters of the dough on a floured surface
2
Place the dough in the tart pan, firming the bottom and sides
Spread the jelly on top
Open the remaining dough, make ropes and arrange them like a grid
Bake for 30 minutes or until golden.
