Crostata con Marmellata

500 g flour 00

150 g butter flakes

150 g lard

3 eggs

200 g sugar

1 pck. vanilla sugar

1 pck. baking powder

1 pinch of salt

1 pinch of grated lemon peel

200 g jam

 

Mix flour with butter and lard in a dough mixer and mix to a sandy dough. Add eggs, sugar, a pinch of salt, vanilla sugar, baking powder and grated lemon peel. Let the dough rest in the refrigerator for 2 hours. Roll out the dough with a rolling pin and place it in a cake pan, spread with jam and decorate with shortbread strips. Cook in the Fontana oven at 250-270 °C for 45 minutes.