FRIJE

Instructions

• 1.   Brush the lemon under hot water, put the sugar, vanilla, and butter in a bowl, grate the lemon zest over it and mix with a spatula until the mixture whitens.
• 2.   Add the whole egg and one yolk (the other will be for glazing) and a pinch of salt, mix and gradually add the flour.
• 3.   Work with your fingertips until the dough is smooth and perfectly homogeneous.
• 4.   Roll it into a ball and let it rest for 2 hours in the refrigerator.
• 5.   Meanwhile, prepare the pastry cream: pour the milk into a saucepan and bring to a boil.
• 6.   Put the yolks and sugar in a bowl.
• 7.   Work them until the mixture whitens.
• 8.   Add the flour, mix, and pour in the rum.
• 9.   Gradually pour in the boiling milk.
• 10.   Pour this mixture into a saucepan, place it over low heat and cook for about 10 minutes, stirring constantly.
• 11.   When the cream starts to boil, wait another 1 minute before removing the saucepan from the heat.
• 12.   Pour the cream into a bowl and let it cool completely.
• 13.   Stir it occasionally to prevent a crust from forming on the surface.
• 14.   Remove the dough from the refrigerator 10 minutes before preparing the cake.
• 15.   Preheat the oven to 350°F (180°C).
• 16.   Butter a 10-inch (26 cm) tart pan.
• 17.   Take 2/3 of the dough, roll it out, and line the pan with it (it should extend 0.6 inches (1.5 cm) beyond the edge of the pan).
• 18.   Fill with pastry cream.
• 19.   Roll out the remaining dough (which should also extend beyond the tart pan) and place it on top.
• 20.   Seal the edges by rolling them.
• 21.   Beat the remaining egg yolk with a tablespoon of water, brush it over the entire surface of the cake, draw lines with the tip of a knife, and prick the top in places to prevent air pockets from forming during baking.
• 22.   Bake for 35 minutes.
• 23.   The cake should be golden brown.
• 24.   Let it cool before unmolding.
• 25.   Serve cold.

Nutritional information *