Slice of jam crostata with cappuccino

Ingredients

For 1 serving

• All-purpose flour28 g
• Butter10 g
• Sugar10 g
• Eggs10 g
• Lemon zest1 g
• Jam25 g
• Reduced-fat milk150 ml
• Espresso1

Contains: gluten, lactose, eggs,

Method

1. The quantities are for one slice: for an 8-portion tart, multiply everything by 8. On a board, quickly work the flour with the cold diced butter, rubbing them between your fingertips until the mixture looks sandy.
2. Add the sugar, the egg and the grated lemon zest and knead just long enough to get a smooth ball; wrap it in cling film and rest it in the fridge for 20 minutes, so the pastry doesn't shrink in the oven.
3. Meanwhile, preheat a conventional oven to 180 °C and butter and flour the tart tin.
4. Roll out two thirds of the pastry to about 5 mm thick, line the tin and prick the base with a fork.
5. Fill with the jam, level it, and cut the remaining pastry into strips to lay on top in a lattice.
6. Bake for 30 minutes, until the pastry is golden at the edges; leave it to cool for at least 10 minutes, as the hot jam sets as it cools.
7. Meanwhile, make the espresso; warm the milk in a small pan over medium heat for 2–3 minutes, until it steams without boiling, then froth it with a milk frother or by whisking hard for 30–40 seconds, until it turns into a thick, glossy foam, pour it over the coffee and serve the cappuccino with a slice of tart.