Step by step

Remove the ball of dough from the fridge. Divide it into 4 parts, two slightly bigger than the other two. I recommend using the two larger pieces for the base and the final layer, and the two smaller pieces for the two inner layers. Using a rolling pin, roll out each piece of dough between two sheets of baking parchment.

The version of the Bolognese ‘pinza’ tart involves the use of Bolognese ‘mostarda’, a type of jam made with quinces.
The ‘pinza’ tart is one of the most popular desserts of the Christmas period, especially in the province of Bologna.