Torta de Azeitão

Description: Rolling pin made with eggs, sugar and corn flour, about 12 cm long by about 5 cm in diameter, filled with egg jam (eggs and sugar).

Region: Lisbon and Tagus Valley.

Special feature: Small yellow roll, with a glazed appearance, filled with egg jam.

History: The Tortas de Azeitão have their origin in Fronteira (Alentejo) and the recipe was brought by a relative of the owner of the pastry shop O Cego, at the beginning of the century. There it began to be manufactured, first with a large pie that was sold in slices, and only after some time was its manufacture established in the form of an individual cake. Although many people make pies, none match the famous and well-known pies of the Cego, the family that holds the secret and has passed it down from generation to generation.

Use: They are much appreciated as a delicacy, making people pur-posely move to Azeitão to eat the famous pies, since they are not for sale in nearby locations.

Know-how: The dough, made with eggs, sugar and flour, is placed in 10 to 16 cm molds and baked in the oven. They are then filled with egg jam and rolled. Although there are many recipes, it is not possible to obtain the true recipe, as it is a family secret.

Source: Produtos Tradicionais Portugueses, Lisboa, DGDR, 2001