300 g 00 grade flour
100 g sugar
100 g softened butter
Grated rind of 1 lemon
Quickly combine the ingredients until the dough is smooth and firm and form it into a ball. Wrap the dough with plastic wrap and put it in the fridge to rest for at least 30 minutes.
Roll out the dough and cut out the tarts with a round cookie cutter. Place them on a baking sheet covered with parchment paper. Place a teaspoon of marmalade on each tart and decorate with a few strips of shortcrust pastry.