Pour yourself some tea and enjoy this deliciously sweet dessert.
Preheat the oven to 180 celcius. Grease a 24cm fluted flan tin with a little butter.
Mix the butter and flour in a large bowl or free-standing electric mixer, until it resembles fine sand. It’s important that the butter is at room temperature to achieve a smooth consistency.
Add the egg yolks, sugar, lemon zest, vanilla essence and baking powder. Keep mixing until well combined and the mixture starts to form a dough.
Cover with cling film and rest in the fridge for 30 minutes.
Tear off one quarter of the dough and set aside. On a floured work surface, roll out the remaining pastry until it’s 0.5cm thick and large enough to line the prepared tin, ensuring the base and sides are completely covered. (If it’s a little crumbly, just push any stray pieces of dough into any gaps when you’ve lined the tin).
Spoon the jam into the pastry case and spread to form an even surface. Fold over any excess pastry around the sides to create a 2cm border. Sprinkle the amaretti/rum mixture on top of the jam.
Roll out the remaining quarter of the dough and cut into long strips, about 2.5cm wide. Use the strips to create a lattice effect over the top of the amaretti. Brush the lattice with a little milk and sprinkle with brown sugar.
Cook in the oven for 30-45 minutes, until the pastry is golden brown. Leave to cool in its tin before serving.
Trending This Week