Butterless tart. A light and tasty version of the classic tart.
In this recipe, we will use sunflower seed oil instead of butter, to obtain a soft and crumbly base perfect for any type of filling, from classic jam to custard or fresh fruit.
The preparation of the dough is quick and simple. Thanks to the use of a blender, we will obtain a homogeneous dough in a few minutes. Ideal for a delicious breakfast, a healthy snack or to be enjoyed with friends during a picnic or an outing.
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- Difficulty: Medium
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 cup sugar
- 2 eggs
- 1 pinch salt
- 1 tbsp baking powder (half packet)
- 1/3 cup sunflower seed oil
- 4 tbsp jam
Tools
- Baking Tray
- Blender
- Rolling Pin
- Cookie Cutter
Steps
Let’s prepare the butterless shortcrust pastry
Put the flour, eggs, salt, sugar, sunflower seed oil, and baking powder into the blender. Blend until you get a homogeneous dough.
Transfer the dough onto a floured surface and knead it by hand until you get a smooth and compact ball. Wrap it in plastic wrap and let it rest in the fridge for at least half an hour.
Preheat the oven to 330 degrees Fahrenheit and take the pastry from the fridge.
Cut 3/4 of the dough and roll it out between two sheets of parchment paper until you get a thickness of about 1/5 inch. Transfer the dough onto a baking tray and level the edges.
Pour the jam and spread it evenly.
Roll out the reserved quarter of the shortcrust pastry and cut out hearts or shapes as desired. Classic stripes are also fine.
Bake on the lower part of the oven and cook for about 30 minutes. Times may vary depending on the oven used.
Take it out of the oven and let it cool. Enjoy your snack.
If you liked this recipe, you might be interested in:
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Storage and tips …
Store covered with a cake cover
Consume within 3 days
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