Directions:
- In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
- Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
- Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10-in. x 6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed).
- Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired. Yield: 2 tortes (8 servings each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 518.48 Kcal (2171 kJ) | ||
| Calories from fat | 187.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.81g | 32% | |
|---|---|---|---|
| Cholesterol | 50.96mg | 17% | |
| Sodium | 31.27mg | 1% | |
| Potassium | 118.87mg | 3% | |
| Total Carbs | 75.26g | 25% | |
| Sugars | 17.02g | 68% | |
| Dietary Fiber | 1.93g | 8% | |
| Protein | 7.02g | 14% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 30.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 337.95 Kcal (1415 kJ) | ||
| Calories from fat | 122.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.57g | 32% | |
|---|---|---|---|
| Cholesterol | 33.22mg | 17% | |
| Sodium | 20.38mg | 1% | |
| Potassium | 77.48mg | 3% | |
| Total Carbs | 49.05g | 25% | |
| Sugars | 11.1g | 68% | |
| Dietary Fiber | 1.26g | 8% | |
| Protein | 4.57g | 14% | |
| Vitamin C | 0.7mg | 2% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 5% | |
| Calcium | 19.8mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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