Tart with two types of dough and filled with jam

Music

1. We begin by preparing the shortcrust pastry. To do this, put the flour, butter, salt, whole egg and yolk in the glass. We program 40 seconds, speed 5.

   Place the dough on cling film. Form a ball, wrap it in cling film and let it rest in the refrigerator for about 30 minutes.

   We prepare a removable mold of about 26 centimeters in diameter, greasing it if necessary.

   After 30 minutes, place the dough on the counter and roll it out with a rolling pin. Place it in your mould, covering both the base and the entire edge. Prick the dough with a fork.

2. We spread a layer of jam over the shortcrust pastry, at the base.

3. Preheat the oven to 180º and prepare the Genoese sponge cake.

   To make the Genoese sponge cake, fit the butterfly onto the blades. Put the eggs and sugar in the glass. Program 6 minutes, 37º, speed 4. We schedule below 6 minutes, speed 4.

   We add the flour and salt, trying to make them fall around the blades. We program 4 seconds, speed 3.

   Remove the butterfly and finish mixing everything with the spatula. Pour this mixture into the mould, over the jam.

4. Bake at 180º for 40-45 minutes, until it is well baked. If it is not done but the surface is burnt, you can cover the cake with baking paper or aluminium foil.

   Once out of the oven, let it cool and sprinkle icing sugar on the surface or decorate it with whipped cream, custard, etc.