Set the oven to 200°C. Slightly grease with butter and then flour a 24-26 cm cake tin. In a bowl pour content of the pouch. Add 1 egg, 100 g of diced butter or margarine and at first mix the ingredients by a fork then by hands till obtaining a smooth and soft dough. To make a jam tart, line the bottom and the walls of the cake tin with 3/4 of the pastry and spead on top of it 3 or 4 spoonfuls of the desired jam. Cut the remaining pastry into strips to arrange on top of the jam. To make an apple tart, line the bottom and the walls of the cake tin with the pastry and arrange 3 or 4 sliced apples on top of it. Scatter a spoonful of sugar over the apples. For both types of tart, bake in the low grate of the oven for about 25 minutes (if airy oven) or for about 30 minutes (if electric oven).
WHEAT flour type "00", sugar, raising agents: potassium tartrate, sodium hydrogen carbonate; salt, corn starch, flavours. May contain SOY and its by products, MILK and its by-products, NUTS.
280 g / 383 g
10 / 50