Slice of wholemeal jam tart with cappuccino

Ingredients

For 1 serving

• Whole wheat flour30 g
• Eggs10 g
• Brown sugar8 g
• Extra virgin olive oil6 g
• Baking powder1 g
• No-added-sugar jam25 g
• Reduced-fat milk120 ml
• Espresso1

Contains: gluten, lactose, eggs,

Method

1. Preheat the oven to 180 °C (conventional). The quantities are for one slice: for a whole 8-portion tart (about 24 cm tin) multiply them by 8, except the milk and coffee. Line the tin with baking paper.
2. In a bowl beat the eggs with the brown sugar and extra virgin olive oil, then add the wholemeal flour and baking powder and knead by hand just until the pastry is smooth and holds together: overworked, it turns hard.
3. Set aside about a quarter of the dough. Press the rest straight into the tin with your fingers to about half a centimetre thick, building up a rim, and prick the base with a fork.
4. Spread the jam in an even layer; roll out the reserved pastry, cut it into strips about 1 cm wide and lay them in a lattice over the jam.
5. Bake for about 30 minutes, until the pastry is golden at the edges and the strips are coloured; let it cool in the tin, as it breaks while hot.
6. Make the espresso in a large cup; heat the milk in a small pan over medium heat for 2–3 minutes, until it steams without boiling, froth it with a milk frother and pour it over the coffee. Serve with a slice of tart.