Wholemeal tart with strawberries

• 350 g of wholemeal flour
• 100 g of butter
• 125 g of raw cane sugar or fine if you prefer
• 2 eggs
• organic lemon (the grated peel of half)
• a teaspoon of vanilla extract
• a pinch of bicarbonate

INGREDIENTS (for the filling)

berry or strawberry jam fresh strawberries

• Mix all the ingredients quickly until you obtain a smooth pastry (you can use a stand mixer with the leaf attachment).
• Form a loaf with the wholemeal shortcrust pastry and wrap it in cling film. Place in the refrigerator for at least an hour (I prepared it the day before).
• Roll out the shortcrust pastry and cut out a disk for the bottom of the mold and a strip for the edge. Line a cake pan with baking paper and place the shortcrust pastry on the bottom and edges. Prick the bottom and spread the jam (you can also blind bake the shell and add the jam later).
• Cook at 180° for approximately 20/25 minutes (adjust according to your oven and how thick you roll out the pastry).
• With the remaining pastry, make another disk and place it on baking paper. Cut it using cookie cutters or freehand with a knife.
• Remove the cut dough to create the perforation. If the pastry gets hot and you have difficulty, you just have to put it in the freezer for 10 minutes and the operation will be easier. Before cooking the perforated disk, put it in the refrigerator for a few minutes.
• Bake the perforated disc on a baking tray for about 15 minutes.
• Let it cool.
• The washed and sliced ​​fresh strawberries should be distributed on the jam ONLY before serving. Place the scored shortcrust pastry disc on top (you can also sprinkle it with icing sugar before placing it on the tart).