Tart with spelt flour and raspberries jam
300 g of Molino Rossetto organic spelt flour
130 g of raw cane sugar
130 g of soft butter
half lemon zest
some mint leaves to decorate
Pour spelt flour in a bowl and add sugar. Cut the butter and knead it with flour until the dough will be crumble, add egg and lemon zest.
Knead the dough and make a ball. Cover it with clingfilm and let it rest in the fridge for half an hour or so.
Line a 20 cm cake mould with baking paper.
Roll up the dough and lay it down on the mould. Perforate the bottom of the dough and fill with raspberry jam. With remaining pastry, create some little strips and make a grill on the cake surface.
Bake in preheated oven to 180°C for 30-35 minutes or so.
When the tart will be cold, dust it with icing sugar and decorate it with mint leaves.