This is a much lighter pastry than the classic ones, it is without eggs and without butter. One of the problems that can be encountered is that, depending on the yield of the flour (and depends on the brand to brand) or the weather (more or less dry) and latitude, it may require adjustments in the quantity of liquids (oil and water) .
Pour into a bowl and mix all the dry ingredients.
In a glass emulsify the water and oil. Make a fountain and incorporate the liquid to the dry ingredients. Start kneading with your hands until you get a ball.
The dough should not be worked too long.
Leave the dough to rest for about 30 'covered with a clean, dry kitchen towel.
Preheat the oven to 160 ° C.
Roll out the dough with the help of a rolling pin, placing it first on baking paper (to prevent it from sticking both to your table and then to the mold).
Use the mold to help you cut out the shape of the tart, taking care to consider an edge all around equal to the edge of the mold. With the surplus part of pasta cut out shapes that can be the classic strip that will form the Greek over the jam, or other shapes of fantasy.
Place the dough on the mold (this time straight;)) with parchment paper, cover with jam. For this tart I tried a very good grape and rosemary jam. Here
you can find the recipe I followed (it's in Italian). Place the chosen forms of pasta on top of the jam and bake for about 30'-40 '.