PAIN D'ÉPICES TART WITH ORANGE JAM
- 400 g 00 flour
- 200 g Butter
- 100 g icing sugar
- 80 g Honey
- Egg
- Yolk
- 1 tablespoon cocoa
- 0.25 teaspoon cinnamon
- 0.5 teaspoon Ginger powder
- 1 pinch salt
- 300 g Orange marmalade (preserve)
- Place the flour and cold butter, cut into small pieces, in a bowl and mix until the mixture resembles sand. Add the sugar, honey, egg, and...
- Place the flour and cold butter, cut into small pieces, in a bowl and mix until the mixture resembles sand. Add the sugar, honey, egg, and...
- Place the flour and cold butter, cut into small pieces, in a bowl and mix until the mixture resembles sand. Add the sugar, honey, egg, and...
- Place the flour and cold butter, cut into small pieces, in a bowl and mix until the mixture resembles sand. Add the sugar, honey, egg, and...
- Place the flour and cold butter, cut into small pieces, in a bowl and mix until the mixture resembles sand. Add the sugar, honey, egg, and...
- Place the flour and cold butter, cut into small pieces, in a bowl and mix until the mixture resembles sand. Add the sugar, honey, egg, and...
- Place the flour and cold butter, cut into small pieces, in a bowl and mix until the mixture resembles sand. Add the sugar, honey, egg, and...
- Place the flour and cold butter, cut into small pieces, in a bowl and mix until the mixture resembles sand. Add the sugar, honey, egg, and...
- Place the flour and cold butter, cut into small pieces, in a bowl and mix until the mixture resembles sand. Add the sugar, honey, egg, and...
- Place the flour and cold butter, cut into small pieces, in a bowl and mix until the mixture resembles sand. Add the sugar, honey, egg, and...
- Place the flour and cold butter, cut into small pieces, in a bowl and mix until the mixture resembles sand. Add the sugar, honey, egg, and...
Place the flour and cold butter cut into small pieces in a bowl and mix until you obtain a sandy mixture.
Combine the sugar, honey, egg, egg yolk, cocoa, salt, ginger, and cinnamon and mix until a dough forms.
Wrap it in cling film and let it rest in the refrigerator for at least 2 hours, preferably overnight.
Roll out the dough to a thickness of 3 mm.
Cut out two tart bases using the perforated ring and strips for the edge of the pan.
Cut out the bases with the cutters and decorate them as desired and place the disc in the freezer for 10-15 minutes.
Line the 25cm pan and trim the excess edges with a knife.
Spread the orange jam and place the decorated disc on the surface of the tart, matching the edges.
Bake in a preheated oven at 180° for 25-30 minutes.
Remove from the oven, let cool and decorate with a dusting of icing sugar before serving.
The tart can be kept at room temperature for 4 days.
