The TART WITH OIL SHORTCRUST is a simple and quick baked dessert, yet of truly excellent quality, which can be served on many occasions throughout the day, from breakfast to snack, and can also be offered as a dessert thanks to the freshness of the orange marmalade, with a pleasantly bitter aftertaste, ideal at the end of a meal.
This tart is a true hymn to Mediterranean cuisine, both for the presence of citrus and for the choice of oil as the only fat in the shortcrust, which makes it lighter while remaining crisp and delicious. It is therefore ideal also for vegan friends or for those who, without wanting to give up tasty food, are looking for healthier and more digestible options.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs (medium, at room temperature)
- 5 1/2 tbsp sunflower oil
- 2 2/3 cups all-purpose flour
- 1/2 cup sugar
- 1 tsp vanilla extract
- orange marmalade
Tools
- 1 Stampo
Steps
The preparation of the ORANGE OIL SHORTCRUST TART is very easy.
In a bowl or in the bowl of a stand mixer fitted with the paddle attachment, place the eggs, the sugar, the oil and the vanilla extract. Then mix everything for 1 minute.
Add the flour and fully incorporate it with the liquids until you obtain a smooth, compact dough.
Wrap it in plastic wrap and place it in the refrigerator to rest for 30 minutes.
After 30 minutes, remove the oil shortcrust, place it on a lightly floured surface and roll it out to a thickness of about 1/8 in (3 mm).
Line an 8–8.5 in tart pan with the dough, pressing it well along the sides.
Prick the base with the tines of a fork and pour in the orange marmalade.
With the scraps of dough, cut out the classic diamond strips and form the lattice on top.
Bake the orange tart with oil shortcrust in a preheated conventional oven at 356°F for 30–35 minutes. Once the surface is golden, turn off the oven and remove the tart.
Let the ORANGE OIL TART cool completely before unmolding it.
VARIATION
I filled the tart with orange marmalade, but of course it can be filled with any jam or preserve you prefer.
I filled the tart with orange marmalade, but of course it can be filled with any jam or preserve you prefer.
