Whole wheat apricot jam tartlet

Ingredients

For 1 serving

• Whole wheat flour30 g
• Eggs10 g
• Sunflower oil5 g
• Brown sugar5 g
• Baking powder0.5 g
• No-added-sugar jam25 g

Contains: gluten, eggs,

Method

1. In a bowl mix the wholemeal flour, brown sugar and baking powder, then add the egg and sunflower oil and knead with your hands until you have a soft, smooth pastry.
2. Wrap it in cling film and rest it in the fridge for 15 minutes so it rolls out without cracking; meanwhile preheat a conventional oven to 180 °C.
3. Roll out two thirds of the pastry between two sheets of baking paper to about 4 mm thick and line a tartlet tin, trimming the edges; prick the base with a fork.
4. Spread the jam over the base, then roll out the remaining pastry, cut it into strips about 1 cm wide and lay them on top in a lattice.
5. Bake for 18–20 minutes, until the pastry is golden and the jam bubbles between the strips.
6. Let it cool in the tin before turning it out: while hot the pastry breaks.