Tegoline with fruit

Step 1

Make the berry jam: cook the fruits together with the sugar and a few drops of lemon, when the fruits have softened, blend everything to make the mixture homogeneous. Finally cook until you get a compact consistency. Repeat the same procedure to make the apricot jam. Make the pastry by rolling it out at a height of 2,5 mm. Make two rectangles of 19 x 10 cm, one of white pastry and one of cocoa pastry. Divide the white pastry into two rectangles and leave to rest in the fridge for half an hour. To obtain the Arabesque motif, use the arabesque tart grid by printing the motif on the two smaller rectangles. Fill the cocoa pastry with the berry jam and cover with the first rectangle decorato, while stuffing the almond pastry with the apricot jam and the second rectangle sprinkled with moisture-resistant sugar. Decora with fruit to taste before serving.