Jamtart with 4 flavours

I like a thin tart; use a smaller tin if you prefer a thicker one.
INGREDIENTS FOR A 30 CM TART
1 shortcrust pastry base (see the basic recipe on the blog), made in the usual way with:
250 g Italian 00 flour
150 g butter
100 sugar
2 egg yolks
1 pinch salt
Vanilla pod
Grated lemon zest
Jams in different flavours and colours; I used fig, blueberry, apricot, sour cherry and cherry.
I lightly flour the work surface and the pastry block.
I roll a disc a few millimetres thick, about 3/4.
I butter and flour a tart tin, line with pastry and neaten the edges with a fork.
I put a smaller ring inside, leaving a border of about 4 cm.
I fill this first border with jam and add a smaller ring. Choose the size you prefer.
I put jam in the second ring and add two smaller rings.
I fill with the third jam.
Finally, I fill the centre with the fourth jam.
I carefully remove the rings.
I bake at 180°C for 30/35 minutes and let it cool before removing from the tin.