Crostata di farina di farro e marmellata di visciole di Cantiano

Perfect for the Fontana Gusto 80, in its sweetest form: Spelt sour cherry tart, good, beautiful and healthy!

700 g Prometeo spelt flour 

300 g Molino Paolo Mariani basic flour 

100 g cane sugar  300 g caster sugar 

300 g butter 

300 g lard 

6/7 eggs 

1 vanillin 

1 sachet of chemical yeast 

lemon/orange peel 

1 pinch of salt 

1 teaspoon Cointreau

400 g (Cantiano) sour cherry jam

Place the flours in the bowl of the mixer, add the butter and lard and turn the paddle attachment on to speed 1 until a grainy consistency is achieved. Add the remaining ingredients and form the dough. Cover the dough with a sheet of baking paper and let it rest in the refrigerator for 15 minutes. Roll out the dough with a rolling pin, butter a non-stick cake pan with a diameter of 30 cm and a height of 3 cm. Beat the sour cherry jam with a whisk and dilute with a little water. Pour the jam into the lined cake pan and spread it with a spoon. 

Decorate the cake with the remaining dough, alternating between forming small bigoli or by rolling out the remaining dough and cutting it into festive strips with a pastry roller. 

Our tart is now ready to serve. 

Original recipe from  Crostata di farina di farro e marmellata di visciole di Cantiano - Fontana Forni