200 grams of flour 00
100 g butter
1 pinch of salt
1 jar of orange marmalade 400g.
In a bowl mix the sugar with the butter. Add the egg yolks with a whisk and mix well by hand for a few seconds, so as to break up the lumps of butter that may still be there and form a smooth paste. Add the grated rind of limone.Put the flour on a pastry board. Make a hole in the center and pour the cream butter, sugar and egg.
With hands knead well until it turns into soft dough. Wrap in plastic wrap and place in refrigerator for at least 1 hour.Leave for a necessary time to rest then withdraw the pastry from the fridge, take them by about 1/4 and roll the rest into a disk about 2mm thick. Roll out the remaining dough and cut into 6 or 8 giblets around 2 cm thick. Turn on the oven to 180 ° C. Grease and flour a baking tin from 23 cm. Line the buttered pan with the pastry, filling it with jam and decorate it with the giblets.