The OIL SHORTCRUST TART is a simple and quick baked dessert, yet really high quality, suitable for many occasions during 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 fruit and for the choice of oil as the only fat in the shortcrust, which makes it lighter without sacrificing flakiness and deliciousness. It is therefore also ideal for vegan friends or for those who, without giving up good things, seek healthier and more digestible foods.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs (medium, at room temperature)
- 5 tbsp sunflower seed oil (about 5 tbsp (approx. 1/3 cup / 75 g))
- 2 3/4 cups all-purpose flour (about 2 3/4 cups (330 g))
- 1/2 cup granulated sugar (about 1/2 cup (100 g))
- 1 teaspoon vanilla extract
- orange marmalade
Tools
- 1 Pan
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, place the eggs, the sugar, the oil and the vanilla extract. Mix everything for 1 minute.
Add the flour and incorporate it well into the liquids until you obtain a smooth, compact dough.
Wrap it in plastic wrap and place in the fridge to rest for 30 minutes.
After 30 minutes take out 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 a tart pan 8–8 2/3 in (20–22 cm), pressing the dough well along the sides.
Prick the base with the tines of a fork and pour in the orange marmalade.
From the remaining pastry cut the classic diamond strips and form a lattice on top.
Bake the orange oil shortcrust tart in a preheated conventional (static) oven at 356°F for 30–35 minutes. Once the surface is golden, turn off the oven and remove the tart.
Allow the ORANGE OIL SHORTCRUST TART to cool completely before removing it from the pan.
VARIATION
I filled the tart with orange marmalade, but of course it can be filled with any jam or preserve you prefer.
