By Marissa Bognanno, The Frugal Diet contributing Chef, Zumba Instructor, & Author of "The Boot" Blog
From The Romagnolis' Table
2 c. flour
1/2 c. sugar
7 tbs. butter
3 tbs. vegetable shortening (I used butter)
3 egg yolks
1 whole egg
1 tbs. lemon or orange rind
1 jar jam
Sift dry ingredients into a mixing bowl. With the paddle attachment on, beat in the butter, shortening and eggs until a dough starts to form. Mix in the rind. Roll into a ball and cover in plastic wrap. Refrigerate for at least an hour until you are ready to make the tart.
Preheat oven to 375 degrees. Butter your tart pan. Divide the chilled dough into one large ball and one small ball. On a floured surface, roll out the large dough until it is as large as your tart pan. Place dough inside buttered pan and crimp edges. Pour jam of your choice onto tart. (I used a whole jar). With the smaller dough create a lattice topping. Bake for 10 minutes then adjust the heat to 350 degrees and bake for 20 minutes or until toasty, puffed up and cooked through. Let cool before serving.