Arabesque tart

Step 1

Prepare the shortcrust pastry, quickly working the butter softened with sugar and egg. Sift the flour and add it to the mixture, mixing well. Leave the dough to rest in the fridge for about an hour covered with plastic wrap. Roll out the dough with a rolling pin and line the tart mold, previously greased and floured. Use the puff roller to puncture the dough. Bake at 180 ° C for 10 minutes. Remove from the oven and leave to cool. Prepare the shortcrust pastry following the recipe indicated above. Place the two pieces of the pastry cutter grid one inside the other with the writing UP of the side flaps facing each other.

Step 2

Sprinkle the surface of the grill with flour.

Step 3

Spread a puff pastry on a sheet of baking paper. Lift the dough by rolling it with a rolling pin. Place the grill on the sheet of paper and spread the dough over the grill.

Step 4

Pass the rolling pin several times over the wire rack to cut off the excess dough.

Step 5

Remove excess paste. To facilitate the fall of the cutouts you can help yourself with your hands or lightly slam the grill on the surface.

Step 6

Lift the top of the grill by holding it by the side flaps. Place in the freezer for at least 10 minutes.

Step 7

Remove the shortcrust pastry from the grill and place it on the tart. If the pan is smaller, finish the edges with a knife by cutting off the excess dough.

Step 8

Use the scraps obtained with the excess paste for decorare the edge of the tart using egg as a glue. The tart is now perfect for baking!