Wholemeal kumquat jam tart

Ingredients
250 g wholemeal flour
100 g butter
80 g brown sugar
2 eggs
Half a sachet baking powder
A pinch salt
Grated zest of 1 lemon
1 jar jam; I used homemade kumquat jam, but any works.

I combine flour and brown sugar in a bowl.

I add salt.

Then diced butter.

Then baking powder.

Then lemon zest.

Then eggs.

I work by hand to crumbs.

I turn onto work surface.

I knead into a ball, adding little flour if sticky, wrap and refrigerate at least 1 hour.

I reserve a piece for decorative strips, preferably refrigerated.

I roll a round on parchment about 1 cm and a half wider than the base for the rim.

I fit pastry and paper in tin and prick.

I spread jam.

I roll strips and cut with a fluted wheel.

I cross them over the tart.

I bake at 180°C about 30 minutes. Watch carefully: it stays darker because of wholemeal flour.