Olive oil jam tart slice with berry preserve

Ingredients

For 1 serving

• All-purpose flour30 g
• Extra virgin olive oil8 g
• Brown sugar8 g
• No-added-sugar jam20 g
• Lemon zest1 g
• Baking powder1 g

Contains: gluten,

Method

1. Preheat the oven to 180 °C (conventional) and line a small tart tin with baking paper.
2. In a bowl, mix the flour with the brown sugar, baking powder and grated lemon zest; add the extra virgin olive oil and a tablespoon of cold water and knead quickly with your fingertips until you have a smooth, non-sticky ball.
3. Set aside a quarter of the dough. Press the rest into the tin with your fingers, covering the base and sides evenly, and prick the base with a fork.
4. Spread the jam in an even layer. Roll the leftover dough into thin ropes on the worktop and lay them in a lattice over the jam.
5. Bake for 25 minutes, until the edges and the lattice are golden.
6. Let it cool in the tin before turning it out, because olive oil pastry breaks easily while warm.