SAND DOUGH TART WITH RED FRUITS JAM

FOR THE DOUGH
  • 500gr of flour
  • 250gr of butter
  • 125gr of sugar
  • 3 eggs
  • Q.b. Lemon zest
  • Q.b. salt
FOR THE JAM
  • 50gr of Raspberries
  • 50gr of Currants
  • 50gr of Blueberries
  • 50gr of Strawberries
  • Q.b. Port wine
  • Q.b. Honey
  • 1 Cinnamon stick
  • Q.b. Sugar
RECIPE

Add the flour, butter, eggs, sugar and lemon zest and knead everything, but not too much so that the dough becomes sandy. Wrap into clingfilm and let it sit in the refrigerator for at least 15 minutes.
In a pot, add the whole fruits and the strawberries cut into halves, join the same amount of sugar as the fruit, Port wine and a cinnamon stick. When it starts to boil, lower the heat and leave to cook for 1h to 1h30m. Remove the cinnamon stick and blend the preparation in a food processor.
Stretch the dough with the rolling pin and place it on a pie pan. With a fork, make a few holes in the base preventing the dough from growing, cover with parchment paper and fill with dried chickpeas. Bake for 20 minutes at 180 degrees. When the dough is cooked, stuff the tart with the red fruit compote and garnish with some whole fruits or white chocolate shavings.