Breakfast is the most important meal of the day and I usually have a traditional Italian breakfast.
My favorite choice is a jam tart. As I have it regularly for breakfast I invested some time in making it to reduce fat, sugar, and eggs.
The final result is excellent and, although it would be considered a dietetic tart, it’s so crunchy and tasty. It’s important to use a good jam.
Of course, jam tarts are also a great choice for dessert.

Ingredients

• Flour type 1 500 g
• Cold butter from the fridge 200 g
• 1 egg and a clear
• Fructose 40 g
• Salt up to 1 pinch
• Jam 370 gr.
• Milk to brush

Directions

1. To prepare the tart, start by preparing the shortcrust pastry.
2. Before starting, leave eggs and butter out of the fridge for about ten minutes. Pour the flour together with the butter and a pinch of salt into the mixer and blend quickly so as not to heat the blades.
3. Add the sugar and lightly beaten eggs as soon as you have obtained a sandy mixture.
4. Mix well without working the dough too much, then compact until you get a smooth dough.
5. Flatten slightly and wrap the pastry in cling film; let it rest in the refrigerator for at least half an hour. Once the dough is taken back, place it on a pastry board beat it for a few moments with a rolling pin and then pull it.
6. You will have to get a sheet about 7-8mm thick and then wrap the pastry on the rolling pin and unroll it by placing it in a 28 cm mold (with the removable base it is preferable to unmold the tart more easily).
7. Pass the rolling pin on the edges to even out the surface by eliminating the excess shortcrust (you will need it for loaves).
8. With the twigs of a fork, pierce the base of the tart.
9. At this point spread the jam on the tart.
10. After carefully leveling the surface, move on to form the dough stripes.
11. To make them, pull the dough again and then get some strips with the help of a dough cutter with a notched wheel.
12. As you get the stripes, go and lay them on the tart by arranging them first in one direction and then in the other, but placing them obliquely. Brush the surface with a little milk and cook in the middle plane of the oven in ventilated mode, at 170° for 40 minutes.