Occhio di Bue Tart

The “Occhio di Bue” Tart is a sweet and delicious variation of the classic tart, with a heart of jam that can be glimpsed through a hole on the shortcrust pastry cover. Here’s the recipe for you:

Ingredients

• 250 g of type 00 flour
• 125 g of cold butter, cubed
• 100 g of sugar
• 1 large egg
• 1 yolk (for glazing)
• 1 pinch of salt
• Grated zest of 1 lemon (optional)
• Apricot jam or other flavor of your liking
• Icing sugar (for decoration, optional)

Preparation

1. In a large bowl, pour the flour and add the cold, cubed butter. Work with fingertips or a mixer until the mixture is crumbly.
2. Add the sugar, salt, and grated lemon zest. Add the egg and quickly work all the ingredients until the mixture is uniform.
3. Wrap the shortcrust pastry in cling film and let it rest in the refrigerator for at least 30 minutes.
4. Once the dough is well-rested, preheat the oven to 180 °C (356 °F).
5. Roll out two-thirds of the pastry on a lightly floured surface to about 0.5 cm thickness and line a buttered and floured tart tin, leaving a rim.
6. Prick the base of the tart with a fork, then spread a uniform layer of jam.
7. Roll out the remaining pastry and create a cover for the tart, taking care to cut out a circle in the center to create the “eye.”
8. Cover the tart with the remaining pastry, sealing the edges, and brush with a beaten egg yolk.
9. Bake the tart for about 25-30 minutes or until golden.
10. Once baked, let it cool completely and, if desired, dust with icing sugar before serving.

Curiosity

The name “Occhio di Bue” literally means “bull’s eye” and comes from the central opening on the tart that allows one to see the jam, reminiscent of an eye indeed. This type of tart is loved for its inviting appearance and the perfect balance between the sweetness of the jam and the butteriness of the pastry.