I prepare the jam and apple tart with a fragrant oil-based pastry, grated lemon zest, cinnamon, eggs, and a little sugar.
A cake that smells like autumn and offers us so much deliciousness, despite its undeniable simplicity.
Shall we prepare it together? You’ll see that it’s simple and you’ll make it again and again.
If you love the pastry, whether it’s made with butter, oil, yogurt, or anything else, here are some other recipes you can click on right below:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see what we need to prepare this recipe
- 2 eggs
- 2 oz sugar
- 2 1/3 cups type 1 flour (type 0, type 2, or spelt flour will also work)
- 1 pinch salt
- 1/3 cup vegetable oil
- 1/3 cup cornstarch (potato starch will also work)
- lemon zest (grated edible peel, orange zest will also work)
- 1 tbsp baking powder
- 3 tbsp lemon marmalade
- 2 tsp water
- 2 apples
- to taste ground cinnamon
Tools
- 1 Cake Pan
- 1 Rolling Pin
- 1 Spoon
- 1 Fork
Steps
In a bowl, mix the eggs and sugar. Add the lemon or orange zest. Then combine the oil and a pinch of salt. Mix everything well with a fork.
Add the 1/3 cup of cornstarch, if you don’t have it, potato starch will also work and then add the sifted vanilla baking powder.Mix and incorporate the flour to create our dough ball. When you can no longer mix with the fork, it’s time to use your hands.
You’ll see that you will get a soft and smooth dough, which will roll out perfectly into your pan. My pan has a base diameter of about 9 inches.
I let the dough rest in the fridge for half an hour, but know that if you don’t have time, nothing will happen, you can omit this step, as it’s an oil-based pastry, not butter.
Take the dough back and roll it out with a rolling pin on parchment paper or directly in a greased and floured pan. Prick the pastry base with a fork.
Now mix the marmalade with the two teaspoons of water to make it smoother. Spread the marmalade on the cake and decorate as I did with more or less thick apple slices, to your liking. I also had some seedless grapes, so I cut them in half and decided to put a few between slices. Sprinkle with cinnamon, in the amount you like, to your taste.
Preheat the oven to 347°F and once at temperature, bake for about 27 minutes. Always do the toothpick test to check if it’s cooked.
Once ready, you can eat it warm or let it cool completely. Warm it is spectacular.
Happy baking and enjoy your meal.
The cake can be stored in the fridge for up to three days but do not leave it at room temperature because with the fruit, there is a risk of it spoiling. When you need to consume it, take it out an hour before from the fridge or do a 5-second microwave pass.
FAQ (Frequently Asked Questions)
Will you make my jam and apple tart again?
I hope so and that it conquers your palate from breakfast to break or as a dessert after meals.
If you wish, you can follow my culinary adventures on my INSTAGRAM page.
