My love for pastry and sweets is immense, like preparing shortcrust pastry by hand and delicious buttery tarts, but this time the recipe I’m sharing with you is the whole wheat tart without butter. I’ve experimented with this recipe and I must say it was very appreciated at home, of course, I still believe that the classic shortcrust pastry should be made with butter and if we want to indulge ourselves every now and then a small piece is allowed! 😊🐾
However, the whole wheat tart without butter is ideal for those who want to be lighter, but also for those who are lactose intolerant, plus it doesn’t need to rest in the fridge and to give it a touch of color I’ve filled it with cherry jam. Well, let’s discover it together, I’ll also leave you the recipe for the classic jam tart!
See you soon, Susy!
Also try:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 276.16 (Kcal)
- Carbohydrates 47.66 (g) of which sugars 21.40 (g)
- Proteins 5.59 (g)
- Fat 7.06 (g) of which saturated 1.30 (g)of which unsaturated 4.94 (g)
- Fibers 3.22 (g)
- Sodium 71.50 (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 Whole Wheat Tart
- 2 1/4 cups whole wheat flour
- 2 3/4 tbsps water
- 2 3/4 tbsps vegetable oil
- 1/3 cup raw cane sugar
- 1 egg yolk
- 1 egg
- 1 vanilla pod (seeds)
- 1 pinch salt
- 1 tsp baking powder
- 7 oz cherry jam
Tools
- Work surface
- Tart pan 22 cm diameter tart
- Bowl
Preparing the Whole Wheat Shortcrust
On the work surface, I place the bowl and pour in the flour, making a well in the center with my hand where I put the sugar with a pinch of salt. Then, far away, I add the baking powder and the vanilla seeds. I help myself with a spoon and mix the ingredients. Next, I add the egg yolk and the egg, the water, and the vegetable oil, start kneading and transfer the mixture to the work surface. If the dough turns out too dry, I wet my hands with some water and continue kneading. Well, the dough ball is ready.
I roll out the dough on a sheet of parchment paper and place it in the tart pan. With the prongs of a fork, I prick the shortcrust pastry (as always) and fill it with jam, make the classic stripes, and bake at 350°F for 35 minutes.
Susy’s Tip
The taste of this shortcrust is much more rustic and flavorful, so my advice is to flavor it also with some cinnamon or with grated lemon zest, or divide the amount of whole wheat flour with semi-whole wheat flour.
And then I’ll see you on my Facebook page, on my Instagram profile, and on my YouTube channel with my videos for a greeting and a comment.
Susy
