With spelled flour: fruity slices

Preparation of fruit slices

1. Quickly knead the spelled flour, sugar , grated organic lemon zest, egg yolk and cold butter into a shortcrust pastry. This is best done by hand or with a dough hook. Chill the shortcrust pastry for at least 30 minutes. Preheat the oven to 185 °C and line a baking tray with baking paper. Roll out the chilled shortcrust pastry directly on the baking sheet to a thickness of about 3 mm and prick several times with a fork. Pre-bake the base in the oven for approx. 15 minutes.
2. Remove, let cool slightly and brush well with the jam.
3. For the topping, increase the oven temperature to 200°C. Melt the butter in a saucepan and set aside. Roughly chop dried fruit and nuts. Mix in the lemon peel, flour, honey, sugar, cream and butter.
4. Then spread the fruit and nut mixture evenly over the pastry base and bake in the oven for approx. 25 minutes. Take out of the oven, let cool down a bit. Then cut into pieces of approx. 2 x 5 cm while still warm.