Italian Jam TartEnough to make two 9in tart pans.- top & bottom. Use what you have, we use round pizza pans.
1 1/3 cup butter
5 scant cups of flour
1 1/4 cups of sugar
pinch of salt
1/2 teaspoon baking powder
2 full eggs + 3 yolks
1/2 teaspoon vanilla
drop of booze - grappa, rum, brandy, anything you like
favorite marmalade/jam, about a half a cup depending on your taste
Cream butter & sugar until light & fluffy. Beat in all the eggs & vanilla.
Sift together all the dry ingredients.
Incorporate the flour into the butter & egg mixture with a few strokes of a wooden spoon forming a dough. Take 1/3 of the dough & press into a parchment lined tart pan to 1/4 inch thickness. If the dough is sticky wet your finger tips slightly.
Generously spread marmalade on the shell.
To make the lattice work top:
Pull off a pinch of dough & roll into a long snake. This is an easy dough to work with if it breaks just pinch it back together. This is a rustic tart. Moist hands will help if the dough is sticky.
Continue until you have enough to make your lattice top.
Bake in a preheated 350 degree oven for about an hour or until the top is nice & brown, the bottom is cooked & the dough should shrink away from the pan a bit.