About this Recipe
Spelled flour lends itself very well to the preparation of desserts, especially shortcrust and biscuits, because it is crumbly and tasty. In this case I added a little potato starch to give it more lightness and of course brown sugar for the slightly caramelized taste.
For the jam, choose the one you prefer, you can really range from the classic berries or apricot,
or dare with citrus fruits, plums and, why not, chestnuts.
- 250g spelled flour
- 50g potato starch
- 125g butter
- 200g brown sugar
- 2 eggs
- 300g jam
15 minutes + resting time
Sift the spelled flour with the starch. Form a fountain with the two ingredients, add the sugar, then the soft butter into small pieces and knead with your fingertips until you have a mixture of crumbs.
Add one egg at a time and work quickly; form a ball with the dough, then roll it out with a rolling pin to make a disc a little thick, wrap it in plastic wrap and keep it in the refrigerator for 30 minutes.
Take the dough again, spread it a little more on the floured work surface and cover the bottom of a 24 cm diameter mold. Make a border all around with dough
and spread the jam spreading it evenly with the back
of a spoon.
Make small decorations (here small discs) with the remaining dough and bake at 180 ° for 40 minutes.
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