Eggless tart with jam.
Today we transform the eggless shortcrust pastry into a timeless classic: a Tart with Jam! This base, light and lemon-scented, is the perfect ally for a simple dessert that feels like home.
This tart is ideal for breakfast or a snack, combining the softness of the pastry with the filling of your choice. It’s a breeze to make, no need for fridge resting, and success is guaranteed!
Come with me to discover how to make this dessert that wins everyone over.
Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 55 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Eggless Tart
- 2.75 cups all-purpose flour
- 7 tbsps extra virgin olive oil (or vegetable oil)
- 0.5 cup milk
- 1 tsp baking powder
- 0.4 cup granulated sugar
- 1 lemon (grated zest)
Steps for the Eggless Tart
In a bowl, work the lemon zest with the sugar.
Add the milk and vegetable oil and mix well.
Finally, incorporate the flour and baking powder previously sifted. Work until you create a homogeneous dough.
Roll out the dough on a floured surface and place it inside a 11-inch diameter buttered and floured mold, or covered with parchment paper.
Trim the edges and level the jam inside the base.
As a topping, I chose to create many little stars and place them on top as decoration. But if you prefer, you can roll out the leftover pastry and cover the tart completely, if you find it faster to execute.
Bake in a preheated static oven at 350°F for 35-40 minutes or until the surface is golden.
If you have some leftover dough, make some delicious cookies: just roll them out and bake them at 350°F for about 10 minutes.
Your Eggless Tart is a triumph of simplicity and flavor! With its soft base and tasty filling, it’s proof that easy desserts are often the most appreciated. Let it cool and then slice for a snack or breakfast.
All that’s left is to taste this wonder!
Happy recipe and a hug, Giusi.
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Storage
The tart can be stored at room temperature, in a cool place, for up to three days. Alternatively, you can store it in the refrigerator and let it sit at room temperature for 10 minutes before serving.
