Whole tart

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

Servings

1 22/23 cm mould

What did I use

Whisks, a large bowl, a wooden spoon, a pastry board

Ingredients

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.

Buon appetito!

English version in progress…

31 Comments

  • Rispondi 7 Settembre, 2019

    Björn

    Tasty 🙂

    • Rispondi 8 Settembre, 2019

      Agata

      Sure it is 😉

  • Rispondi 7 Settembre, 2019

    Sal Perez

    Look’s delicious, I would love to try it someday.👌🏼

    • Rispondi 8 Settembre, 2019

      Agata

      Let me know if you will 🙂

  • Rispondi 7 Settembre, 2019

    Mattia

    Ho scoperto di essere intollerante al lattosio e ho iniziato a farmi molte cose in casa… Proverò la tua ricetta!

    • Rispondi 8 Settembre, 2019

      Agata

      Trovi tante alternative nel mio blog oltre a questa, dai un occhio 🙂

  • Rispondi 7 Settembre, 2019

    Nico

    Wooooooooooow…it looks so good..

    • Rispondi 8 Settembre, 2019

      Agata

      It is 🙂

  • Rispondi 7 Settembre, 2019

    Nicholas

    Love it!

    • Rispondi 8 Settembre, 2019

      Agata

      Thanks dear

  • Rispondi 7 Settembre, 2019

    Federico

    Davvero invitante!!

    • Rispondi 8 Settembre, 2019

      Agata

      Grazie caro 🙂

  • Rispondi 7 Settembre, 2019

    Emiliano

    Bella ricetta!
    Volevo chiederti perché hai scelto l’olio di girasole e se ci sono alternative.
    Grazie.

  • Rispondi 7 Settembre, 2019

    Pablo Andrés Solano

    Delicious! Maybe i could make it! Hahaha

    • Rispondi 8 Settembre, 2019

      Agata

      You should 🙂

  • Rispondi 7 Settembre, 2019

    Dan Galvin

    Stunning display of beauty

    • Rispondi 8 Settembre, 2019

      Agata

      Thanks, and of taste believe me 🙂

  • Rispondi 7 Settembre, 2019

    Aaron

    It looks very delicious, i really wanna try it. I will coment again how it tastes.

    • Rispondi 8 Settembre, 2019

      Agata

      Great, let me know !!!!

  • Rispondi 7 Settembre, 2019

    Al

    😀

  • Rispondi 7 Settembre, 2019

    andres

    Great!!

    • Rispondi 8 Settembre, 2019

      Agata

      Thanks 😀

  • Rispondi 8 Settembre, 2019

    Justin

    Looks quite delicious.

    • Rispondi 8 Settembre, 2019

      Agata

      Thank you very much! It was!

  • Rispondi 8 Settembre, 2019

    Aleksi

    Amazing

    • Rispondi 8 Settembre, 2019

      Agata

      Thanks!

  • Rispondi 8 Settembre, 2019

    Julius

    Gustosissima

    • Rispondi 8 Settembre, 2019

      Agata

      E semplicissima 😉

  • Rispondi 8 Settembre, 2019

    Angelo cerchi

    Complimenti, bella Buona e ottima cuoca

    • Rispondi 8 Settembre, 2019

      Agata

      Grazie mille 😉

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