Three fruit tart

• For  6 servings
• Difficulty  medium
• Time  1 hour 30 minutes

Filling
1 can of sliced pineapples
1 can of plums in syrup of 500gr
1 can of cherries in syrup of 500gr
Apple marmalade

Preparation

1. Place the flour in a round container.
2. Put the softened diced butter in the center; add a whole egg and a dab of salt.
3. Add all the flour working with your fingertips to not harden the dough.
4. Wet slowly with water and work on it with a wooden spatula.
5. Once it has the appropriate consistency (soft but that it stays in the shape you desire) make a roll.
6. Squash it twice with your palms pushing forward, make a roll again and repeat the process before forming it once more.
7. Let it rest in a fresh area (not the fridge), cover it with a white cloth for an hour at least.
8. Lower the dough until it’s 3-5 mm in thickness.
9. Cut a convenient sized circle and place it on a buttered tray.
10. Join the rest of the dough and make a roll and lower it with a roller until it’s 6-7 mm in thickness.
11. Cut five pieces in croissant shapes, they should be big enough to touch their tips in a circular form on a table.
12. Stick them to the main dough by dampening it; pinch the bottom with a fork.
13. Place a circle shaped buttered paper, cover it with garbanzos for the top to remain flat when cooking.
14. Place it in a high heated oven for 10 minutes and at a medium heated oven for 20 minutes.
15. Fill it up with the very well sifted fruit in syrup forming quarters.
16. Dilute a little apple jelly with one or two tbsps of water to get thick syrup.
17. Cover the fruit with the syrup and place into oven for 3-4 minutes before letting it cool off.

Practical advice
The dough should not be dense, because it shrinks when put in heat.