Emilian tart

EMILIAN TART INGREDIENTS 18536 4 PEOPLE for the pastry: 300 g of white flour, 125 g sugar, 100 g butter, 50 g of bacon minced fine, 3 eggs, orange zest, fruit jam, butter for the Pan, a yolk.

Grease a cake tin PROCESS, pour on the work surface and flour mix sugar and grated Orange rind.

Stir, put in 3 egg yolks, butter and milk.

Knead the dough just enough to mix all the ingredients, take a half rich and with a rolling pin roll out doing a disc thickness of about 3 mm, wide enough to cover the bottom and edges of the Pan previously greased.

Spread the dough in the mould over a layer of Jam (if it were too solid ammorbiditela on fire in a pan and combining some tablespoon of water).

Roll out the dough with a rolling pin and with the toothed wheel made from it 1 cm wide strips.

Place them to form a lattice of Marmalade.

Turned on the ends of the strips excess dough to edges, and then cover this with a long strip, identical to the other wide, placing it in a circle and inumidendola with a little water to make it adhere well.

Beat lightly with a fork a yolk and brush all over the dough.

Put the tart in the oven at 180° and allow it to cook for about half an hour.

Serve it cold.