The oat flour tart will captivate your palate with its lightness and delicate flavor. The oat flour gives it a soft and crumbly texture. To prepare this tart, I used the rice oil shortcrust pastry recipe and filled it with strawberry jam, but any jam is suitable. This recipe is also perfect for those intolerant to lactose and gluten with certified gluten-free flour.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 1/4 cup rice oil (or sunflower)
- 2/5 cup sugar
- 2 1/4 cups oat flour (gluten-free)
- 1 lemon (grated zest)
- 10 1/2 oz jam
Tools
- 1 Bowl
- 1 Whisk
- 1 Tart Pan
- 1 Rolling Pin
Steps
In a bowl, beat the eggs with sugar and aromas.
Add the oil and mix well until smooth.
Gradually add the flour and knead.
If needed, decrease or increase the flour, as it depends on absorption.
Form a dough and wrap it in plastic wrap.
Let it rest in the fridge for a couple of hours before use.
Roll out the dough in a 9-inch tart pan, leaving 1/4 aside.
Pour the jam and spread it well with a spoon.
Roll out the remaining dough and cut strips of pastry.
Decorate the surface of the tart.
Bake for 45 minutes at 356°F in a preheated, static oven.
Remove from oven and let cool before taking out of the pan.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients, to ensure they are free from gluten contamination.
Advice
Raw shortcrust pastry can be stored in the refrigerator wrapped in plastic wrap for 2 days.
The oat flour tart can be stored in a closed container for up to 1 week.
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