Tart with Oil Shortcrust Pastry light and crumbly, just as good as the classic butter preparation. Initially, I was never inspired by shortcrust pastry made with oil, maybe because I’m used to the countless recipes always made with butter, but when I tried it, I was thrilled, it’s delicious in flavor and easy to work with. However, for this recipe, I used peanut oil and not olive oil; I still think it would be a bit too heavy and spoil the flavor. I wanted to add a note of grated orange in the shortcrust pastry and filled it with orange marmalade, but you can decide to fill it with whatever you like best. Now I’ll leave you to the recipe!!
- Difficulty: Easy
- Cost: Affordable
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups cake flour
- 2 eggs
- 1/2 cup sugar
- 1/3 cup peanut oil
- 2 1/2 tsp baking powder
- 1 grated orange zest
- 1 pinch of salt
- 7 oz orange marmalade
Tools
10/11 inch pan
- Rolling pin
Steps
First, mix the flour with the sugar. Then beat the eggs and grate the orange zest into them.
Pour the eggs into the flour and start mixing with a fork.
Then add the oil gradually and continue to mix.
When the flour has absorbed all the liquids, use your hands to finish kneading. Form a ball and wrap it in plastic wrap, leaving it to rest in the fridge for 1 hour.
Butter and flour the pan. After the resting time, take the dough and roll out a sheet about 1/8 inch thick.
With the help of a rolling pin, cover the pan and use a knife to remove any excess dough from the edges.
Fill with marmalade and use the leftover dough to form strips to cover the tart.
If you want the edge to be less noticeable, trim a bit more dough around it, otherwise, you can leave it as it is and fold it over the strips.
Bake at 356°F in a preheated fan oven for about 20 minutes.
The tart with oil shortcrust pastry is ready!!
Storage
You can store the tart with oil shortcrust pastry at room temperature for 3 days.
