The tart without a pan is a delicious tart that bakes on parchment paper placed directly on the oven tray or in a baking sheet.
A lactose-free shortcrust pastry that holds its shape even though it is not contained in a cake pan, remaining crispy and crumbly, absolutely irresistible.
The tart is a typical Italian dessert made of shortcrust pastry filled with jam, marmalade, or cream and covered with thin strips of crisscrossed pastry, with similar desserts found throughout Europe (source Wikipedia). Perfect at any time of the day, from breakfast, snack to after-meal, it is an irresistible dessert in all its versions that delights both adults and children.
Read how to make the tart without a pan with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10 – 20 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/4 cups all-purpose flour (+ extra for dusting)
- 2 eggs
- 5 tbsps vegetable oil
- 7/8 cup sugar
- 1 tsp lemon zest (grated)
- 1/2 packet baking powder
- 1 1/4 cups jam (or marmalade of choice)
Preparation of the Tart Without a Pan
In a large bowl, place the eggs and vegetable oil and beat them with a fork.
Add the sugar and grated lemon zest, beat again, and then gradually incorporate the flour, continuing to mix.
Add the baking powder and transfer the mixture to a floured work surface, continuing to knead by hand until it is firm and no longer sticky, adding a little flour if necessary.Form a dough ball and take two-thirds of it.
With the help of a rolling pin, roll it out on a sheet of parchment paper to a thickness of approximately 1/5 inch, trying to form a rectangle.
Fill the created rectangle with the chosen jam or marmalade, keeping about 1 1/4 inch away from the edges.Roll out the remaining dough to the same thickness and cut with a smooth-bladed knife into strips to arrange in a grid on the surface of the tart.
Finally, gently fold the edges of the underlying pastry rectangle inwards, pressing them gently with the tines of a fork.With the help of the lower sheet of paper, and without detaching it from the tart, place it on a baking tray and bake in a preheated static oven at 350°F for twenty-five to thirty minutes until golden brown.
Remove from the oven and let your tart without a pan cool completely before cutting and enjoying it.
Notes
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