These cookies are perfect for celebrating Easter, thanks to their egg shape and the orange jam filling that adds a fresh and spring-like touch.Difficulty: 
Preparation Time: 20 minutes.
Cooking Time: 35-40 minutes.
Portions: 8-10 slices.
Ingredients:
- 300 g of 00 flour
- 150 g of cold butter
- 100 g of powdered sugar
- 1 whole egg
- 1 yolk
- The grated zest of a lemon (preferably organic)
- A pinch of salt
- 250 g of organic orange jam
Procedure:
-
In a large bowl, sift the flour and create a well. In the center of the well, add the cold butter cut into cubes. Work quickly with your fingertips until you obtain a sandy mixture. Add the powdered sugar, grated lemon zest, a pinch of salt, the whole egg, and the yolk. Knead quickly until you obtain a homogeneous mixture. Form a ball with the dough, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
-
Preheat the oven to 180°C (static) or 160°C (fan). Take the shortcrust pastry out of the fridge and divide it into two parts, one slightly larger than the other. Roll out the larger part with a rolling pin on a lightly floured surface until you achieve a thickness of about 5 mm. Line a tart pan (about 24-26 cm in diameter) with the shortcrust pastry, making sure to cover the edges well. Trim the excess pastry. Prick the bottom of the shortcrust pastry with a fork to prevent it from puffing up during baking. Pour the orange jam onto the base of the tart and level it with a spoon.
-
Roll out the remaining shortcrust pastry and cut strips to decorate the tart as desired (the classic lattice decoration is always a great choice). Arrange the strips over the jam to form a lattice. Bake the tart and cook for about 35-40 minutes, or until the pastry is golden. Allow to cool completely before removing from the mold and serving.