Directions

• In a large bowl, combine sugar, a pinch of salt, oil, the grated zest of a lemon, the whole egg and the yolk.
• Stir with a fork, then gradually add the flour and baking powder until a dough begins to form.
• Move to a work surface and add the remaining flour until the dough is elastic and no longer sticks to your hands.
• Roll it out on a sheet of baking paper to a thickness of about 4-5 mm.
• Roll out the shortcrust pastry into a 24 cm tart mould. 
• Pour 5-6 tablespoons of strawberry jam and spread it evenly over the base of the tart.
• Bake in a ventilated oven preheated to 170°C for 35-40 minutes until golden brown.
• While it cools down to room temperature, let’s start preparing the fruits to cover and decorate the tart. Let your imagination be your guide.
• You can use fresh fruit, canned fruit or a mix of the two. On this occasion I used a fresh banana, kiwi and seedless red grapes with the addition of peach slices and mandarin segments in juice.
• In order to complete the tart decoration and give it a polished look, let’s prepare the gelatine.
• Pour 100 ml of water and 50 g of granulated sugar into a saucepan.
• Put it on the stove to let the sugar dissolve.
• In a glass, mix 50 ml of water with a teaspoon of cornflour.
• As soon as the sugar-water mixture comes to boil, add the water and cornflour mixture.
• Add the lemon juice, stir well and bring to the boil.
• Turn off the heat after one minute from boiling point and let it cool down
• When the gelatine is barely warm, it is ready to be brushed over the fruits of this Summer Tart.