For the cake:
pastry flour, 2 cup
butter, 3,5 oz
sugar, 3 tsbp
egg, 1
vanilla extract, 1 tsp
a pinch of salt
cold water if needed

For the topping:
jam, 4 tbsp
water, 2 tbsp
mixed fruit of your choice


Knead together flour, sugar, the egg, vanilla extract and saltusing a fork.
Add diced butter and with your hands knead quickly to make a smooth ball. If it’s sticky, put it in the fridge for 30 minutes wrapped up in some cling film.
Lay the dough on a round baking tray and flatten it.
Using a fork, prick it over the base, to avoid air bubbles (alternatively cover it with beans), bake it at 360°F for 15-18 minutes until slightly golden.
Wash and slice the fruit finely. Put 1 tbsp of jam over the tart, lay the fruit over it mixing the colours.
Stir the remaining jam in a sauce pan, with 2 tbsp of water till it feels runny, brush the tart with it. This will give it an attractive and glossy colour. You could use gelatine for cakes if you prefer.

Thanks to: My little Italian Kitchen