This is the best pastry ever! After months of jam tarts, each one with a different kind of pastry, I finally found the perfect recipe. This is aromatic, soft, crumbly, and it goes perfectly with orange, raspberry, peaches and blueberry jams.
- 65gr of almond flour (you can make it by freezing the almonds for one hour and then grinding them with a food processor)
- 200gr of all purpuse flour
- 30gr caster or muscovado sugar
- 100gr butter
- 1 tbsp malt or molasses or maple syrup
- 2 tbsp of water
- 1 pinch of baking soda
- orange jam
Preheat the oven at 180°C. Put all the ingredients, except the water into the food processor. Important! The butter should be cold.
Turn the processor on for 30 sec. At this point the dough should be very crumbly and it should start to gather in big balls. Add the water and turn it on for other 30sec.
Gather all the crumbles into che processor and pour them on to the cutting board. Knead it a little to make it firmer. Flatten the dough with a rolling pin and then put it on the pan (about 27cm of diameter). Set aside a little part of the pastry to create strips or other decoration on the tart.
Spread the jam and cover with the decoration. Bake for 35/40 minutes. Let it cool down completely before eating.