Back To The Kitchen In The Morning

No meats are served at the Jason's cooking school for breakfast.
Like most of this style of Agrotourismo accommodation in Italy a sweeter breakfast is more traditional so coffee and cake.

      THE CAKE is a simple butter cake "Crosta" Desert Tart, but you also have it for breakfast quantity is for 2 tarts about 22 cm shallow tart trays. 
250 grams butter ( all in Italy is unsalted and so white ).
250 grams sugar.
So cream the butter & sugar together with a electric hand blender till a creamy texture,
than blend in 2 eggs + 3 yokes, about 5 mins.
Add 1 coffee spoon ( smaller than a teaspoon ) of vanilla & Grappa, rocket fuel.
Sift 500 grams 00 flour and a pinch or salt + 2 coffee spoons of baking power into a big bowl and stir by hand in the wet mixture.
Set aside in the fridge for 15 mins.
Cut the mix in 1/2 ( but leave a little bit for a basket weave for the top )
Get some baking paper, bigger than the tart tray, form dough into a round pad roll till dough is bigger than the tart trays by about 30mm lift the paper and the dough into the tray and turn in the excess dough edge to form a rustic and thicker edge.
The dough should roll to be about 6mm thick or so.
On the raw dough tarts gets some jam and spread a 2 mm thick we used a strawberry on one and a orange and ginger on the other.
Get the left over dough and roll out to a 6 mm long piece and place on the top of the jam from edge to edge to make a basket weave leaving about 40 mm between the stripe so that the jam is very clear to be seen once it is cooked.
In a pre heated oven of about 220 for about 30 to 40 mins or until golden.