Simple jam tart (Linzer Torte) made with spelt and oat flour instead of nuts. Low in sugar and easy to make tart with armelade that’s big on flavor!
Remove the larger piece of dough from the fridge and on a lightly floured surface, roll to 3mm thick and large enough to line the tart pan.
Tip: Remove the dough from fridge 5-10 minutes before rolling so that it is easier to work with.
Remove the second piece of dough from the fridge and roll out and cut into strips. Lay the strips of pastry over the tart in a criss-cross pattern. Place in the refrigerator to chill while you preheat the oven (re-chilling for 10-15 minutes before baking reduce the amount the shrinkage when baking).
Tip: You can make the jam tart the day before, keep it in the fridge overnight and bake it the next day.