Butterless tart light and delicate. How good are the Tarts, always different and always special. The Tart with jam was one of the very few desserts my mother would make along with Breakfast Cookies and a Soft Milk Cake. And when I want to make a simple and delicious dessert, I make a Tart. The recipe I want to tell you about today is a delightful variant with shortcrust pastry without butter, but with oil. A light version, also suitable for those who are lactose intolerant but still very tasty. The shortcrust pastry is a little less crumbly than the classic Shortcrust pastry with butter but no less good for this, and it’s suitable for making tarts, cookies, and many other desserts. I made a Tart with mixed berry jam, but you can vary the taste of the jam with the one you like the most. What do you say, have I already convinced you to try this recipe? Let’s run into the kitchen and prepare the Tart with jam together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: For a 9.5 inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 317.03 (Kcal)
- Carbohydrates 55.86 (g) of which sugars 23.21 (g)
- Proteins 4.94 (g)
- Fat 9.79 (g) of which saturated 1.73 (g)of which unsaturated 1.03 (g)
- Fibers 5.20 (g)
- Sodium 22.94 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Butterless Tart
- 2 eggs
- 3/4 cup sugar
- 2 3/4 cups flour
- 1/3 cup extra virgin olive oil
- 1/2 lemon peel (untreated)
- 10 1/2 oz mixed berry jam
- to taste powdered sugar
How to prepare the Butterless Tart
You can prepare the shortcrust pastry by hand or with a mixer. Beat the eggs with the sugar in a bowl, add the sifted flour a little at a time, and then pour in the olive oil. Mix well and also add the grated lemon peel. You will get a soft but not sticky dough, if necessary add a little more flour. Wrap the Butterless Shortcrust Pastry in plastic wrap and let it rest in the fridge for at least 30 minutes.
Roll out 2/3 of the Shortcrust Pastry on the floured work surface and line the base and sides of a 9.5 inch diameter tart pan greased or lined with parchment paper. Prick the bottom with a fork and spread the mixed berry jam or your preferred jam inside.
Roll out the remaining shortcrust pastry on the floured work surface and cut it into strips with a fluted wheel to arrange on the tart, forming the classic lattice. Let the Tart rest and cool in the fridge for 30 minutes before baking it, so the shortcrust pastry will not lose its shape.
Bake the Tart with butterless jam in a preheated static oven for about 30 minutes. Let it cool before taking it out on a serving plate and decorate it as desired with powdered sugar.
See you tomorrow with a new recipe, a hug. Loredana
Loredana’s Tips
The Tart can be stored in a container for 2-3 days
If you prefer a softer shortcrust pastry, you can add half a teaspoon of baking powder to the dough
Don’t miss out on my Nutella Tart recipe
