A butter-free jam tart, crumbly and delicious, made with wholemeal flour. Perfect for breakfast, a snack or a buffet. Ideal for vegans and for those looking for light yet indulgent desserts.
Put the flours and sugar in a bowl, make a well and pour the wine and oil into the center. Knead quickly until you obtain a smooth dough, then let it rest in the refrigerator for 30 minutes.
Preheat the oven to 180 degrees and roll out the shortcrust pastry into a 4-5 mm thick circle on a sheet of baking paper. Transfer the pastry into the pan, leaving it directly on the baking paper.
Form the tart edges by pressing lightly with your hands. Trim any excess pastry with a knife. Fill the tart with jam of your choice (at least 350 g) and decorate with the remaining pastry, or with nuts.
Bake for 30 minutes, remove from the oven and let it cool slightly before serving.
Baking paper
Oven
Round pan 24 cm diameter
This tart keeps at room temperature, in an airtight container or under a cake dome, for up to 5 days.
Italia
| Energy (kcal) | 307.16 |
| Carbohydrates (g) | 55.84 |
| of which sugars (g) | 35.17 |
| Fat (g) | 7.52 |
| of which saturates (g) | 0.86 |
| Protein (g) | 3.93 |
| Fibre (g) | 4.2 |
