INGREDIENTS

Pour 6 persons
  • 200 g flour
  • 75 g sugar
  • 100 g salted butter
  • 1 large egg
  • Zest of a lemon
  • 320 g of one of the Sentier des Bergeres extra jam of your choice

RECIPE PREPARATION

  1. Preheat the oven to 180 ° using rotating heat.
  2. Mix the flour, sugar, lemon zest and butter cut into small cubes with your hands.
  3. When all the butter is incorporated, add the eggs and mix again with your hands.
  4. When all the ingredients are well incorporated, form a ball and refrigerate for at least 30 minutes. Keep 1/4 of the dough to make the grid on top.
  5. On a floured board put 3/4 of the dough and roll it out with a rolling pin. Put it in your buttered and floured pie pan.
  6. Spread the jam over the dough.
  7. Spread the last remaining 1/4 of the dough on the floured board and cut strips about 1 cm wide.
  8. Arrange the strips in a grid on the tart then bake for 30 to 40 minutes.

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burrata-au-pesto-de-roquette

INGREDIENTS

Pour 6 persons
  • 200 g flour
  • 75 g sugar
  • 100 g salted butter
  • 1 large egg
  • Zest of a lemon
  • 320 g of one of the Sentier des Bergeres extra jam of your choice

RECIPE PREPARATION

  1. Preheat the oven to 180 ° using rotating heat.
  2. Mix the flour, sugar, lemon zest and butter cut into small cubes with your hands.
  3. When all the butter is incorporated, add the eggs and mix again with your hands.
  4. When all the ingredients are well incorporated, form a ball and refrigerate for at least 30 minutes. Keep 1/4 of the dough to make the grid on top.
  5. On a floured board put 3/4 of the dough and roll it out with a rolling pin. Put it in your buttered and floured pie pan.
  6. Spread the jam over the dough.
  7. Spread the last remaining 1/4 of the dough on the floured board and cut strips about 1 cm wide.
  8. Arrange the strips in a grid on the tart then bake for 30 to 40 minutes. 

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  • Reduced price / -30%
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6CCK
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PEACH JAM WITH LAVENDER- 220g

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