For the crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup plus 2 tablespoons confectioners' sugar
1 whole egg
zest of half a lemon
1 cup gelato of your preference
1 egg white for brushing the tart
1 tablespoon milk
1/2 teaspoon confectioners' sugar
For the crust:
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup plus 2 tablespoons confectioners' sugar
1 whole egg
zest of half a lemon
1 cup gelato of your preference
1 egg white for brushing the tart
1 tablespoon milk
1/2 teaspoon confectioners' sugar
Make a mound with the flour on a smooth surface
Create a depression in the center and place the butter, confectioners' sugar, egg, and lemon zest
Mix well and knead
Let it rest for 30 minutes
Roll out 3/4 of the dough on a floured surface
Place into a 22 cm round cake pan
Spread the gelato over the top
Roll out the remaining dough and cut into strips
Create a lattice pattern over the gelato
Mix the egg white with confectioners' sugar and milk, and brush over the dough
Bake in a preheated oven at moderate temperature (170°C) for 30 minutes or until golden
