The Rustic Halloween Tart came about a bit by chance to be honest… I started trying a dough and I didn’t know how it would turn out or at least I hoped the result would be as I wanted it.
The dough exceeded my expectations, but I wasn’t quite sure what to do… to be honest, at first, I wanted to make individual small cakes to fill, but then I opted for a slightly different themed tart.
I called it a rustic tart, because at first glance this was the impression of the result after baking.
The base resembles a shortcrust pastry, but it’s not quite like that, although really very good and suitable for this type of work, also because after baking it doesn’t break and I had no problem removing it from the pan to transfer it to a serving dish.
Of course, it will keep covered with foil or in a plastic bag for a few days, but I doubt it won’t be gone right away.
If you make any of my recipes, send me the photos, and I’ll publish them on my page with your name.
Approx. 600 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Halloween
Ingredients to make the Rustic Halloween Tart
- 2 small eggs
- 2.1 oz sugar
- 3/4 cup whole milk
- 1/2 packet baking powder
- 1.5 tbsp sunflower oil
- 3 1/2 cups all-purpose flour
- 10.6 oz grape jam or other jam of your choice
Preparation of the Rustic Halloween Tart
In the cake mixer, put the eggs, sugar, baking powder, milk, oil, and flour a little at a time, mixing for a long time.
Add the flour, adjusting yourself as the flour may always need more or less, depending on the eggs which may be larger or smaller.
Finish kneading on a floured work surface, create a ball, then divide it into two parts, one of which is 3/4 larger than the other.
Prepare a pan of about 11 inches, take a sheet of parchment paper, roll out the larger piece of dough directly on the parchment, then transport it to the pan and shape it so that the dough also rises a bit on the sides.
Fill with the jam, then with the remaining dough, roll out a sheet and cut out bone shapes, I drew a bone on a card and used it to cut them out on the dough.
Place the bones on the tart, heat the oven to 356°F and bake in a hot oven for 25 minutes, checking the cooking.
Once cooked, remove from oven and let cool well, then transfer to a serving plate and decorate as you like.
