Macro-vegan tart

For the base:
200 g spelt wholemeal flour
40 g almond flour
rice milk to taste.
3 tablespoons rice malt syrup
6 tablespoons sunflower or corn oil bio
a pinch of whole sea salt
cinnamon (1/2 teaspoon or to taste)
grated lemon peel

For the topping:
organic apricot jam sugar free
blueberry organic jam sugar free
coarsely chopped almonds

Mix the flour with spelt (who has the mill can use decorticated spelt beans and grind them: the resulting flour has an incomparable fragrance!) with that of almonds (almonds), salt, cinnamon, grated lemon rind, oil.
Add rice milk, just enough to soften the dough.
Roll out with rolling pin to form a dough.
At this point, place the dough in a baking mold (24 cm in diameter), prick the bottom with a fork and proceed with the topping.
Cover the dough with a sprinkling of almonds and then a layer of jam.
Do some strips with dough advanced and above still a sprinkling of chopped almonds.
Cook for about 30 minutes at 180° C degrees.