Jam tart

Ingredients (per 6/8 portions)

375 gr. semi-wholemeal flour

90 gr. rice or corn malt

2 pinches of salt

100 ml of warm water

90 ml of corn or sunflower oil or organic margarine

grated zest of one organic lemon

15 gr. cream of tartar yeast

1 jar of jam to taste (eg strawberries )

Cooking: oven

Difficulty: medium-low

Procedure

Put the flour in a bowl, salt, the lemon peel and the yeast.

Separately, mix the oil with the malt and slowly add it to the ingredients of the bowl, also adding the warm water.

Continue to work everything on a table until you get a smooth and soft dough.

Cover it with a cloth and let it rest for 20 minutes in the fridge.

Take a pan of approx 24/26 cm, grease it and with a fork distribute two thirds of the dough creating a border of about 2 cm. Prick the entire bottom of the pastry with the same fork.

Spread the jam over the dough and then with the remaining dough create the typical strips of the tart that will be positioned to close the filling.

Bake in a preheated static oven a 180 degrees for 40 / 45 about minutes or in a preheated convection oven a 160 / 180 degrees for about 30 minutes.