First of all, prepare the shortcrust pastry: put all the ingredients in a bowl (with the butter, cold from the fridge, cut into chunks) and mix with your fingertips, then transfer to the work surface and work quickly until you get a homogeneous dough.
Wrap the pastry with cling film and let it rest in the fridge for at least 30 minutes.
Take the dough back and roll it out with a rolling pin on the lightly floured work surface to create a rectangular sheet about 5 mm high.
With a smooth blade knife, cut the pastry into strips that are all the same, about 5 cm wide, then sprinkle the strips of jam.
Now comes the delicate part: roll the first strip on itself, with the jam inside, until you get a sort of wheel; arrange it in the center of the greased and floured mold, then start wrapping the other shortcrust pastry strips around the central wheel, in order to enlarge it.
Continue like this until all the strips are finished, then cook for about 45 minutes at 170 ° C, in a preheated convection oven.
The rolled tart is ready: let it at least cool before serving.