The Oil Tart with Orange Jam is great for those who are lactose intolerant. It’s a simple preparation but with the same result. As for the orange jam, I haven’t included the full explanation, but I have left you the link for the procedure. Similarly, I’ve done so for those who want to prepare the crust with avocado. If you think the jam might be a bit too bitter for your taste, then try the Eggless Orange Cream, but of course, cook the shell first and then fill it raw with the cream. During this period, you can also prepare an excellent Pumpkin Jam with Lemon Zest…a way to vary the taste.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups type 2 flour
- 1/2 cup brown sugar
- 1/3 cup extra virgin olive oil
- 2 eggs
- 1 pinch salt
- 1 1/3 cups orange jam
- 1 grated lemon zest
Tools
- 1 Pan square 8 inches
- 1 Bowl
- 1 Plastic Wrap
- 1 Rolling Pin
- 1 Whisk
- 1 Grater
- 1 Cookie Cutter flower shape
How to Prepare the Oil Tart with Orange Jam
To prepare the Oil Tart with Orange Jam, make sure the eggs and olive oil are cold from the fridge.
Pour the eggs, extra virgin olive oil, sugar into a large bowl, and with the help of a whisk, beat well.
Also add the grated lemon zest, mix, and at this point, add the sifted flour, but not all at once.
Now continue to blend, but with your hands, until forming a smooth and homogeneous dough.
Shape it roughly into a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
After this time, roll out the dough with a rolling pin and line the pan you have chosen.
Here I used a square one, 7.5 inches, but if you have a round one of 9 inches, or a rectangular one of 8.5 x 6.5 inches, that’s fine too.
Pierce the bottom of the pan with a fork and pour in the orange jam.
With the leftover dough, once kneaded again and rolled out, use a cookie cutter to form small flowers and place them wherever you like on the surface of the tart.
Bake in a preheated static oven at 355°F, and cook for about 35/40 minutes, or until the desired golden brown.
Once cooked, remove the tart from the oven, take it out of the pan, and let it cool on a wire rack.
Serve your Oil Tart with Orange Jam when it is completely cool, and if you want, you can decorate it by dusting with powdered sugar.
Tips and Variations
You can store the tart for a few days, but inside a paper bag for bread.
If you want, it can also be frozen, but uncooked, and then baked directly from the freezer.
It will take more time to cook, but it will still be great.
If you want a different idea to prepare the crust, then don’t miss this recipe: Avocado Shortcrust Pastry
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