Monday, 13 September 2010
Prepare the frolla pastry. Cover a round baking pan with baking paper. Roll out the dough with a rolling pin to form a thick disk about an inch. Lay the pastry on the baking paper.
Pierce the pastry with a fork to prevent swelling during cooking.
Cover with a layer of jam to taste (apricots, blueberries, peaches, etc. ...).
Decorate with strips of pastry and bake for about 20 minutes at 190 200 ° C.
Click here to see the recipe for the frolla pastry.