Dough:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup plus 2 tablespoons unsalted butter or margarine, softened
4 to 5 tablespoons cold water
Filling:
5 to 6 mascarpone cheeses
1 tablespoon freshly squeezed lemon juice
1 cup confectioners' sugar
1 pinch of salt
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon unsalted butter or margarine
Dough:
2 cups all-purpose flour
1/2 teaspoon salt
2/3 cup plus 2 tablespoons unsalted butter or margarine, softened
4 to 5 tablespoons cold water
Filling:
5 to 6 mascarpone cheeses
1 tablespoon freshly squeezed lemon juice
1 cup confectioners' sugar
1 pinch of salt
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1 tablespoon unsalted butter or margarine
To make the dough: place the flour and salt on a work surface
Make a depression in the center and add the softened butter or margarine, cut into small pieces
Mix with 2 knives until a crumbly mixture forms
Add the cold water and mix quickly without overworking, until a ball forms. Reserve
Peel the mascarpone cheeses and cut them into slices
In another part, mix together the lemon juice, confectioners' sugar, salt, and cinnamon
Combine the mascarpone cheeses
Line a 25 cm diameter refractory mold with half of the dough
Fill with the mascarpone cheese mixture
Top with the remaining butter or margarine, cut into small pieces
Cover with the remaining dough, closing the edges well
Make a cut in the middle to allow steam to escape, and decorate with excess dough cut into decorative shapes
Bake in a hot oven (220°C) for 15 minutes
Reduce temperature to (170°C) moderate and bake for an additional 60 minutes.
