Salée de la Vallée d'Illiez

Preparation of the sweet pastry dough:

1. Sieve the flour into a bowl, make a crater in the centre and pour in the yeast mixed with a little warm milk.

2. Pour in the rest of the warm milk along with the egg, sugar, softened butter, salt and lemon zest.

3. Mix until the dough is even.

4. Roll out the dough until it has a smooth, elastic consistency. Place in a lightly oiled bowl.

5. Cover with a damp cloth and allow to rise at room temperature for about 2 hours. The dough should double in volume.

Preparation of the shortbread:

1. Mix the flour, sugar and cinnamon. Fold in the diced butter and knead until it has a sandy texture.

Adding the shortbread:

1. Roll out the dough and place in a lightly oiled flan tin.

2. Cut off the excess sweet pastry dough and prick the base of the tart with a fork.

3. Spread the shortbread dough on the sweet pastry dough, press down the edges and smooth the surface.

4. Place the slices of butter on top and bake in the oven for 45 minutes at 180° C.

5. After 30 minutes of baking, sprinkle the surface with Fendant wine and put back in the oven.

6. Remove, allow to cool, remove from the baking tin and place on a rack.

7. Serve warm or cold.