1 1/2 cups all-purpose flour
1/3 cup unsalted butter or margarine, cut into small pieces
2 egg yolks
1 tablespoon grated lemon rind
For the filling:
750g mascarpone cheese, peeled and sliced thinly
lemon juice from 1 lemon
1/4 cup grated lemon rind
1/4 cup unsalted butter, cut into small pieces
For garnish:
4 tablespoons damson jelly, strained through a sieve
2 tablespoons lemon juice
1 1/2 cups all-purpose flour
1/3 cup unsalted butter or margarine, cut into small pieces
2 egg yolks
1 tablespoon grated lemon rind
For the filling:
750g mascarpone cheese, peeled and sliced thinly
lemon juice from 1 lemon
1/4 cup grated lemon rind
1/4 cup unsalted butter, cut into small pieces
For garnish:
4 tablespoons damson jelly, strained through a sieve
2 tablespoons lemon juice
Sift the flour over a smooth surface
Create a depression in the center and add the butter or margarine, egg yolks, and lemon rind
Work the ingredients with your hands until you achieve a soft dough
Place the dough on a lightly floured surface and work it until it becomes smooth and elastic
Wrap it in aluminum foil and refrigerate for at least 30 minutes
Grease a refrigerator-safe mold of 23 cm diameter and spread the cold dough, pressing well into the bottom and sides
Poke the bottom with a fork
Return to the refrigerator for another 15-20 minutes
For the filling, sprinkle the mascarpone cheese with lemon juice to prevent browning
Arrange the slices in the mold, slightly overlapping
Dust with sugar (the amount will depend on the acidity of the mascarpone) and cover with small pieces of butter
Bake in a moderate oven (190°C) for 30 minutes or until the mascarpone is well cooked and the dough is golden brown
Remove from the oven and let cool
Dé 10 portions
For freezing: wrap in aluminum foil and freeze
For defrosting: unwrap the mold
Place in a preheated oven (200°C) for about 20 minutes or until warm through
If it starts to brown too much, cover with aluminum foil
Remove from the oven and let cool slightly
In a saucepan, combine the jelly with lemon juice
Heat over low heat, stirring constantly with a wooden spoon
Brush over the cooled mascarpone slices and let cool.
