Orange Tart

A tart that is sweet but not too sweet–with a golden color and a citrus flavor.

Below is the recipe for a 22-cm maximum square mold:

In a bowl put the eggs, oil, sugar, orange peel, salt, cinnamon and baking powder

• 330 g of Pastry Flour (1Kg)

• 120 g of granulated sugar

• 80 g sunflower oil

• 2 whole eggs

• 1/2 sachet of baking powder

• Grated zest of half an orange

• A pinch of salt

• A pinch of cinnamon

PROCEDURE

Stir with a fork and add flour as you go, mix everything together and lay on a floured surface.

Form a nice smooth loaf to use right away, without refrigerating. Flatten the pastry sheet in a baking pan, pierce lightly with a fork and add the jam, make the twists.

Bake at 180° (ventilated) for 25 minutes.

If you want, you can store the dough in the refrigerator for 2 to 3 days or freeze it.

Thanks to Sabrina Abbati, Instagram @travoltidalgusto!