1 1/2 cups all-purpose flour
1/3 cup unsalted butter or margarine, cut into small pieces
2 egg yolks
1 tablespoon lemon juice
For the filling:
750 grams of peeled and seeded mascarpone, cut into thin slices
Lemon juice from 1 lemon
1/4 cup all-purpose flour
1/4 cup unsalted butter, cut into small pieces
For garnishing:
4 tablespoons rosewater jelly, strained through a fine-mesh 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 lemon juice
For the filling:
750 grams of peeled and seeded mascarpone, cut into thin slices
Lemon juice from 1 lemon
1/4 cup all-purpose flour
1/4 cup unsalted butter, cut into small pieces
For garnishing:
4 tablespoons rosewater jelly, strained through a fine-mesh sieve
2 tablespoons lemon juice
Sift the flour over a clean surface
Create a depression in the center and add the butter or margarine, egg yolks, and lemon juice
Work the ingredients with your fingers until you have a soft dough
Place the dough on a lightly floured surface and work it until it is smooth and elastic
Wrap it in plastic wrap and refrigerate for at least 30 minutes
Butter a refrigerator-safe mold, 23 cm in diameter, and spread the cold dough evenly, pressing it well into the bottom and sides
Poke the bottom with a fork
Return to the refrigerator for 15 minutes
For the filling, soak the mascarpone slices in lemon juice to prevent them from darkening
Arrange them in the mold, slightly overlapping each other
Dust with all-purpose flour (the amount will depend on the acidity of the mascarpone) and cover with the butter pieces
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
TO FREEZE - Wrap the mold in plastic wrap and freeze
TO THAW AND SERVE - Unwrap the mold, place it in a moderate oven (200°C) for about 20 minutes or until warmed through
If it starts to get too dark, cover with plastic wrap
Remove from the oven and let cool slightly
In a saucepan, combine the rosewater jelly and lemon juice
Heat over low heat, stirring constantly with a wooden spoon
Brush over warm mascarpone slices and let cool.
