Tacunà
A thin tart, filled with apricot jam, characterized by a marsala flavoured shortcrust pastry. The typical topping, formed by patches of circular dough, gives the name to the dessert!
Ingredients
200 g of soft flour
100 g of butter
2 medium egg yolks
60 g of caster sugar
1 pinch of salt
1 tablespoon of dry marsala
About 300 g of apricot jam
Granulated sugar, to taste
Preparation
Before proceeding to prepare the cake, keep the butter out of the fridge for about ten minutes and then add it to the flour. Add sugar, salt, egg yolks and marsala and mix the ingredients vigorously, until a smooth and compact pastry is obtained.
Quickly form a dough and put it in the fridge for half an hour, wrapped in parchment paper.
Remove the dough from the refrigerator and divide it into two equal parts.
Roll out one of the two parts until it forms a thick sheet, a little less than half a centimetre thick, place it on the buttered pan and prick the surface with a fork. Fill it with jam and sprinkle a little marsala. Place it back in the refrigerator while proceeding with the second layer.
Roll out the other part of pastry and cut out pieces using a glass, with which you will “tacunà” the whole surface of the cake. Sprinkle with a little sugar and bake for about 30 minutes at 180 °C, until the pastry is browned.
