Heart-shaped tart with strawberry jam

In a bowl, mix the egg, the yolk and the sugar until the latter is well incorporated.

Add the almond flour, the sunflower seed oil, the level teaspoon of sifted baking powder and the flour little by little.

Knead until you obtain a compact dough. Wrap it in cling film and let it rest in the fridge for one hour.

Take the dough back, cut off a quarter of the shortcrust pastry and set it aside.

Take the larger piece of shortcrust pastry and roll it out over a sheet of parchment paper with the help of a rolling pin. Give it a rectangular shape.

Move the shortcrust pastry onto a rectangular baking tray together with the parchment paper. Remove any excess pastry. Prick the surface with the tines of a fork.

Pour the strawberry jam over the surface of the tart and level it well.

Take the piece of shortcrust pastry you set aside and roll it out with the rolling pin. Cut out heart-shaped biscuits of various sizes and arrange them randomly on the tart.

Bake at 180°C for about 30 minutes. When the tart is nicely golden both on top and bottom, you can remove it from the oven.