A 100% Whole tart, without butter and with a rustic and intense taste, soft and different from usual, perfect to serve with the tea of 5 pm or to offer to guests.
Time of preparation
A little less than 1 hour
1 22/23 cm mould
What did I use
Whisks, a large bowl, a wooden spoon, a pastry board
Whole grain flour: 330 gr + as required
Eggs: 1 + 2 yolks
Sunflower seeds oil: 100 gr
Brown sugar: 100 gr
Baking powder: half a teaspoon
Lemon: peel of half
Vanilla extract: 1 teaspoon
A pinch of salt
Red fruits jam as required
How did I do
First, I prepared the pasta frolla: I whisked the eggs with the sugar, the lemon’s peel and the vanilla. I added the oil and I continued to whisk . I added then the baking powder, the flour and the salt (better of sifted) and he continued to mix.
I sprinkled some flour on the pastry board and I knewded until I had a compact dough.
I covered with some wrap and I let it cool in the fridge for about one hour and a half.
I stretched then the dough with the lid covered with flour about half a centimeter high.
I put the pasta frolla in the greased and flouered mould, cutting the exceeding dough.
I made some little holes with the fork and I spread the jam on it.
I took the remaining dough, I stretched it and I obtained some stripes that I put on the tart, crossing them. I let it cool in the fridge for another half an hour.
I cooked in the oven at 180°C for 10 minutes, I lowered the temperature at 175°C and I contiued the cooking for about 30 minutes, moving it then on the bottom of the oven and I finished to cook for the last 5 minutes.
I let it cool completely before cutting in slices and serve.