The tart with soft milk shortcrust pastry is a simple, light recipe, perfect for any occasion.
Butter-free but incredibly crumbly, it’s ideal for anyone who wants a genuine and easy-to-make home dessert.
If you love homemade tarts you can also try other variations such as the half butter, half extra virgin olive oil tart, the spelt flour tart, the spring water tart or the buckwheat tart, perfect for every taste and need.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Cooking time: 23 Minutes
- Portions: 7Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups type 2 flour
- 1 egg
- 2 tbsp + 1 tsp whole cane brown sugar
- 1/4 cup milk
- 1/4 cup extra virgin olive oil
- 2 1/4 tsp baking powder
- lemon zest (zest of 1 lemon, grated)
- 1 pinch salt
- 6 tbsp jam (raspberry, strawberry, elderberry. Use whichever you prefer)
Tools
To prepare the tart you can use some useful kitchen tools.
Below you’ll find the ones I usually use, with a direct link to purchase them online.
- 1 Bowl
- 1 Sieve
- 1 Rolling pin
- 1 Baking dish round, 11 in
- 1 Fork
- 1 Work surface silicone or wood
- Parchment paper
Steps
Take a bowl and beat the egg with the sugar until you get a homogeneous mixture.
Add the extra virgin olive oil, the slightly warm milk and the grated lemon zest, continuing to mix.
Then add the type 2 flour, a pinch of salt and the baking powder.
Knead until you get a soft dough, homogeneous and easy to work with.
Roll out the dough on a sheet of parchment paper and transfer it to a tart pan, mine is 11 in, leveling the base well and forming the edges.
Prick the base with a fork.
Spread the jam evenly over the entire surface.
With the remaining dough create strips and place them over the tart to form the classic lattice pattern.
Bake in a preheated conventional oven at 356°F (180°C) for about 23-24 minutes, until golden.
Let cool completely before slicing and serving.
How to store the tart with soft milk shortcrust
The tart with soft milk shortcrust can be stored at room temperature for 2-3 days, covered with a cake dome or well sealed in an airtight container.
If temperatures are high, it is preferable to store it in the refrigerator, taking care to bring it back to room temperature before serving to enjoy it at its best.
It can also be frozen already cut into slices, so you’ll always have it ready when needed.
FAQ (Questions & Answers)
Can I replace type 2 flour when preparing the tart with the soft shortcrust?
Yes, you can use 0 or 00 flour, but also wholemeal or spelt flours for a more rustic version richer in fiber.
Can I use a different kind of jam?
Of course, you can choose the jam you prefer: apricot, strawberry, mixed berries or citrus, according to your tastes.
Is the milk shortcrust softer than the classic one?
Yes, thanks to the presence of milk and oil, this shortcrust is softer and lighter compared to the traditional butter version.
Can I prepare the dough in advance?
Yes, you can prepare it in advance and store it in the refrigerator for a few hours, well covered in a container.
