- these ingredients are for a cake pan of 25 cm diameter ( 9.8 inch. ) … if you have a smaller pan you can either use less ingredients ( but you have to keep the proportions ) or just make some cookies with the extra dough .
INGREDIENTS:
Flour : 300 gr ( 10 oz ) …. i like to use half buckwheat flour and half regular flour
Powder sugar : 110 gr. ( 3 oz. )
Butter : 110 gr. ( 3 oz. ) … it has to be diced and cold from the fridge
Eggs : 2 large
Lemon zest : 1 lemon ( better if organic and well cleaned )
Orange jam : 300 gr ( 10 oz )
Mango ( or other fresh fruit ) : 500 gr. (18 oz. )
Before you start : Prepare the mango ( or any fruit you like ) by slicing it and sprinkling it with lemon juice and keep it in the fridge
- Sift the flour and the powder sugar into a bowl
- Add the lemon zest … mix with a fork
- Add the eggs … mix with a fork
- Add the butter ( already diced ) … mix with your hands quickly
- try to keep it cool and make a ball of dough
- wrap it in plastic ( either a plastic bag or plastic film )
- keep it refrigerated for about one hour
- prepare the baking pan ( butter and flour )
- turn the oven on at 356 F.
- roll out the dough into the baking pan (it’s hard because it’s cold) trying to keep it cool so you have to be quick
- try to make a little edge around the baking pan
- pierce the dough with a fork … (about one inch distance between one and the other)
- cook for 30 minutes at 356 F
- let it cool at room temperature
- spread the orange jam ( you only need a super thin layer )
- put the mango slices over the jam. Keep each slice facing the same direction, concentric, and very tight.
- you can keep it refrigerated for about 3/4 days