Pasta Frola (Fruit Tart)

Dough:

350g all purpose or pastry flour

100g sugar

1 lime zest

150g unsalted butter (softened)

2 large eggs

2 tsp. vanilla extract

2 tsp. milk

1 yolk (for egg wash)

Filling:

400g fruit jam

3 tbsp. rum

Preheat the oven to 400F/200C and lower the oven rack below the middle position. Mix flour, sugar and lime zest then mix with softened butter until it becomes sandy. Beat eggs with the vanilla and milk and add to the flour mix.  Combine elements and roll out the dough to a ¼ cm thickness. Line molds with ¾ of the dough, and blind bake at without letting the edges brown, for roughly 10 minutes. In the meantime lightly heat the jam with the rum to combine.  Remove the blind baked tart from the oven and apply the jam. Roll out the remainder or the dough and cut 1cm strips to cover the tart with jam in a crosshatched pattern (see picture). Mix the yolk with a bit of water and brush the egg wash over the crosshatching. Cover edges with aluminum foil to prevent browning and bake for roughly 15-20 minutes.