Ingredients for about 18 jam tarts 10 cm in diameter:

• 300g of pastry flour
• 2 eggs
• 80g Pantaleo olive oil
• 90 g cane sugar
• 300g peach jam
• 2 peaches

Method for butterless tarts:

Place all the ingredients, except for the jam and peaches, into a bowl and mix until you get a smooth dough.
Fill the dough and compact it, cover it with cling film and place in the fridge for at least 30 minutes.
After the rest time, remove the dough, in the meantime preheat the oven to 175°C (static mode).
Now roll out the dough with the help of a little flour or else between two sheets of baking paper until it you are down to a thickness of about 4 mm.
Using a dough cutter with the same diameter as the moulds, cut out the circles.
Place them inside the molds and put 1 teaspoon of jam on the bottom of each tart.
Peel the peach and cut into thin wedges.
Put 2 wedges into each mould and cover with another teaspoon of jam.
Bake for 15 minutes on the lower shelf and for another 15 minutes on the middle shelf with the grill on.
Once they are fully cooked, remove them from oven and take them out of the mould once they have cooled down.
Serve cold.