Bicolor Tart

The bicolor tart is a variant of the classic tart that plays with two different colors and flavors of jam or cream. Here is the basic recipe:

Ingredients

• 300 g of 00 flour
• 150 g of cold butter, cubed
• 120 g of icing sugar
• 1 large egg + 1 yolk
• Grated zest of 1 untreated lemon
• 1 pinch of salt
• Red fruit jam (for example, raspberry)
• Yellow fruit jam (for example, apricot)

Preparation

1. In a large bowl, sift the flour and icing sugar. Add the cubed cold butter and work with your fingertips until you get a sandy mixture.
2. Add the egg and the yolk, the pinch of salt, and the grated lemon zest. Knead quickly until a homogeneous ball is formed.
3. Wrap the shortcrust pastry in cling film and let it rest in the refrigerator for at least 30 minutes.
4. Preheat the oven to 180 °C.
5. Roll out 2/3 of the pastry on a floured surface and line a buttered and floured tart pan, creating an edge of at least 1.5 cm.
6. Spread a layer of red fruit jam on the bottom, leaving a little space from the edge.
7. With the remaining pastry, roll out and form strips or circles to decorate the tart, alternating spaces with the yellow fruit jam.
8. Bake for about 30-35 minutes or until the pastry is golden.
9. Allow to cool completely before serving.

Curiosity

In Italy, the tart is a great classic of home pastry making. Its versatility allows for numerous flavor combinations, like the one proposed with this bicromatic play of jams, perfect for adding an extra touch of cheerfulness to the dessert. In some versions, you can also add custard cream between the layers of jam for an even more indulgent tart.