The butterless tart can be prepared in five minutes: just a bowl and a fork are all you need to mix the ingredients, there is no need to follow a specific order. Throw everything in and mix. Done. The dough is ready. Easy, delicious, sweet just right, perfect for breakfast and snack. You absolutely have to try this butterless tart. I’ll just say that in my house it lasted two days. Maybe it’s because I can’t resist tarts, but this one is really top-notch! Jot down the recipe for the butterless tart: I’m sure you’ll make it more than once. And please let me know if you liked it.
Not to be missed
- Difficulty: Easy
- Cost: Economic
- Preparation time: 5 Minutes
- Portions: 6 People
- Cooking methods: Electric Oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 eggs
- 1/2 cup rice oil (or any seed oil of choice)
- 2 teaspoons vanilla extract (or vanillin)
- 2 teaspoons baking powder
Tools
- 1 Bowl
- 1 Fork
- 1 Spoon
- 1 Parchment paper sheet
- 1 22/24 cm Tart Pan
Steps
In a bowl, transfer all the ingredients and mix with a fork until you obtain compact but soft crumbs. Line a 9-inch tart pan with parchment paper and place 3/4 of the mixture on the base, pressing it well with the back of a spoon. Add the chosen jam. I used apple and vanilla jam, which I brought from the Aosta Valley. Cover the jam with the remaining crumbs and bake in a preheated oven at 350 °F for 35 minutes. Let the tart cool in the pan. Then transfer it to a serving plate. Dust with powdered sugar and serve.
