If there’s one thing I’ve always learned when making a shortcrust pastry that deserves the name, it’s that you first need a generous amount of very cold butter. Yet I’ve discovered that even without it you can certainly obtain a valid and optimal base for wonderfully crumbly tarts — so much so that from now on it will become a must in my kitchen! Just replace the butter with a neutral seed oil; you’ll need very little, and you’re done! Also, no resting time in the fridge, so the dough will be faster and more practical! You’ll bake perfect and healthy sweets for all your breakfasts and occasions! For this choice, I also paired a less refined type of flour, whole spelt flour, which will taste more rustic but, beyond its wholesomeness, offers great satisfaction in terms of yield. Also, no yeast is needed—it’s enough to add one teaspoon of baking soda to the dough. For the filling, I wanted to play a lot with contrasts of flavors and colors, garnishing the base with two very different jams: the sweetness of pear and cinnamon and the tartness of cherries and star anise! A true poem!

I thank the company Neromonte 3330 for gifting me these uniquely genuine jams! These are top-quality products made with the best ingredients and the fruits that our beloved Etna offers, harvested seasonally and crafted with passion and care.

Difficulty: Easy
Cost: Medium
Preparation time: 25 Minutes
Cooking time: 35 Minutes
Portions: 12
Cooking methods: Electric oven
Cuisine: Italian

Ingredients for an 11-inch mold:

2 1/2 cups whole spelt flour
1/3 cup brown sugar (about 3 oz)
5 tbsp + 1 tsp peanut or neutral seed oil
2 eggs
1 tsp baking soda
1/2 cup pear and cinnamon jam (about 4.6 oz)
1/2 cup cherry and star anise jam (about 4.6 oz)
to taste powdered sugar

Preparation

In a very large bowl, break 2 eggs, add the sugar and the seed oil.
Start mixing with a wooden spoon, then gradually add the flour, continuing to work with your hands.
When the dough has come together, continue working it on the work surface, adding all the remaining flour.
Work until you obtain a smooth and homogeneous dough, which will be ready only when it no longer sticks to your fingers; then shape a smooth, compact loaf.
Take about 3/4 of the butter-free shortcrust dough and roll it out between two sheets of parchment paper using a floured rolling pin.
Then remove the top sheet and transfer the dough using the remaining parchment paper, overturning it onto the previously greased and floured tin. Gently remove the second sheet of parchment and trim the excess edges with a knife. Spread your jam with the help of a spoon.
Press the tart edges with the tines of a fork to finish them off.
Recover the remaining dough set aside and roll it out with the rolling pin, creating shapes with cookie cutters to decorate the tart as you prefer.
Or, if you prefer, cut the dough into strips to decorate the tart in a more classic way. Put your tart in a conventional/static oven at 356°F for 35 minutes. Turn off the oven, remove it and let it cool completely.
Once cool, unmold it and place it on a serving plate.
And voilà… the butter-free whole spelt tart is ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!