The oat flour tart will delight your palate with its lightness and delicate flavor. Oat flour gives a soft and crumbly texture. To prepare this tart, I used the rice shortcrust pastry with oil and filled it with strawberry jam, but any jam is suitable. This recipe is also perfect for those intolerant to lactose and gluten with certified gluten-free flour.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 1/4 cup rice oil (or sunflower)
- 1/3 cup sugar
- 2 cups oat flour (gluten-free)
- 1 lemon (grated zest)
- 1 1/4 cups jam
Tools
- 1 Bowl
- 1 Whisk
- 1 Tart Pan
- 1 Rolling Pin
Steps
In a bowl, beat the eggs with sugar and flavors.
Add the oil and mix well until you get a smooth cream.
Gradually add the flour and knead.
If necessary, decrease or increase the flour, as it depends on absorption.
Form a dough and wrap it in cling film.
Let it rest in the fridge for a couple of hours before using.
Roll out the pastry in a 9-inch tart pan, leaving 1/4 aside.
Pour the jam, spreading it well with the help of a spoon.
Roll out the remaining pastry and cut into strips.
Decorate the surface of the tart.
Bake for 45 minutes at 350°F.
Remove from oven and let cool before unmolding.
ATTENTION: Consult the Italian Celiac Association guide and carefully read the ingredients to ensure they do not contain gluten contamination.
Tips
Unbaked shortcrust pastry can be stored in the refrigerator wrapped in cling film for 2 days.
The oat flour tart can be stored in a closed container for up to 1 week.
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