This WHOLE-WHEAT TART is ideal for anyone who wants to enjoy a good dessert without too much guilt, while not giving up on taste and goodness. The whole-wheat tart with jam is a perfect combination of sweetness and fruity flavor. The jam adds concentrated sweetness and a soft texture, while the whole-wheat shortcrust contributes a slightly more complex and nourishing flavor compared to the traditional version.
The whole-wheat shortcrust makes the final result healthier thanks to the fiber and mineral content typically present in less refined flours. Whole desserts are the perfect balance between taste and health and are ideal for those who want to stay fit.
Great for both breakfast and snack, this whole-wheat tart is easy to make, aromatic and very tasty. So, what do you think about trying to make it right away?
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6-8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 424.02 (Kcal)
- Carbohydrates 63.99 (g) of which sugars 35.18 (g)
- Proteins 5.76 (g)
- Fat 16.43 (g) of which saturated 9.88 (g)of which unsaturated 5.94 (g)
- Fibers 3.31 (g)
- Sodium 78.94 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups whole wheat flour
- 1/2 cup muscovado sugar (or dark brown sugar)
- 9 tbsps butter
- lemon zest
- 1 pinch salt
- 1 egg (medium at room temperature)
- 2 egg yolks
- 1 1/3 cups blueberry jam
Tools
- 1 Tart pan 8 in
- 1 Bowl
- 1 Pastry board
- 1 Rolling pin
Steps
In a bowl, mix the sifted flour, sugar and a pinch of salt.
Make a well in the center and add the cold butter cut into cubes.
Work the dough with your fingertips until it resembles coarse crumbs. Add the whole egg, the yolks and the lemon zest.
Begin to knead quickly until you obtain a homogeneous dough. You can perform this operation using a stand mixer with the paddle attachment.
Form a ball and let the whole-wheat shortcrust rest, covered with plastic wrap, for at least 30 minutes in the refrigerator.Take the dough out of the fridge and roll it out with a rolling pin to a thickness of about 5/32 in (4 mm). Line an 8 in tart pan, prick the base with the tines of a fork and add the blueberry jam or the jam of your choice.
Decorate the whole-wheat tart as you like and bake in a preheated, static oven at 356°F for 30-35 minutes.Once baked, remove from the oven and let cool completely before unmolding.
