jam of different colors/flavors: I used 4 flavors, the bottoms of the jars that were in the refrigerator (blueberry, strawberry, peach, figs)
PROCEDURE
The shortcrust pastry recipe is by Iginio Massari. With this amount you will get a 24 cm tart and a smaller one, or some biscuits.
Prepare the shortcrust pastry by whipping the butter well, add the other ingredients starting from the egg yolks adding them one at a time, the icing sugar, the flavourings, the honey and the flour sifted with a pinch of yeast, the salt.
If you have one, use a stand mixer with the leaf or K hook. Finish kneading by hand on a pastry board and wrap in cling film. Let it rest in the fridge for at least an hour, I almost always prepare it the day before.
Roll it out and line a greased and floured pan. Prick the bottom with the prongs of a fork.
With a part of the remaining pastry cut some strips and round them between your hands. To make a decoration similar to the one in the photo start from the center and place a piece in a circle. Then continue forming some 'arches' (like petals...); I improvised it and I wasn't very precise but the effect is still nice.
If the jams are 'solid' or contain pieces you can blend them (with an immersion blender) so they become fluid and it will be easier to insert them into the various spaces.
If you prefer, you can use a baby bottle or a piping bag or simply 2 teaspoons and fill the various spaces alternating the colors.
Once this operation is finished, place it in the refrigerator for half an hour (it will keep its shape perfectly during cooking).
Bake at 170° in a preheated oven for about 25/30 minutes depending on the power of your oven (for some it will be better 180° for example, my oven is powerful and 170° is enough).
