Tart with oil pastry: a good and genuine recipe

Tart with oil pastry: a good and genuine recipe

Olio Farchioni
5 from 1 vote
Tasty, fragrant and crumbly: the tart with olive oil pastry will charm children as well as adults!
Prep Time 20 mins
Cook Time 30 mins
Waiting time 30 mins
Total Time 1 hr 20 mins
Course Dessert
Cuisine Italian
Servings 1 Tart
Calories 350 kcal

Equipment

  • Bowl
  • Pastry board
  • Rolling Pin
  • Cling film
  • Pan

Ingredients
 

  • 300 g All purpose flour 
  • 100 g Sugar
  • 100 g Extra virgin olive oil
  • 2 Eggs
  • 1 tsp Baking powder
  • 1 jar Jam

Instructions
 

  • Put the flour, baking powder and sugar in a large bowl and mix with a spoon.
  • Stir in the eggs and beat them with a fork.
  • Add the oil and mix.
  • As soon as the mixture reaches a good consistency, start kneading with your hands until you get a smooth dough.
  • Wrap the dough in cling film and chill it for half an hour.
  • Place about 2/3 of the dough on your pastry board after sprinkling it with flour then roll it out with a rolling pin, until you get a 4 mm-thick sheet.
  • Grease the pan and sprinkle it with flour.
  • Place the shortcrust pastry in the pan, and don’t forget the edges.
  • Prick it with a fork and cover with jam.
  • Roll out the remaining dough and cut into 2cm-thick strips with the help of a pasta cutter.
  • Place the strips on the tart crosswise.
  • Bake for about 30 minutes in a static oven at 180°C
  • When the tart is ready, take it out of the oven, let it cool and serve.

Today we will use olive oil to cook our tart. This may seem unusual, but the final result compares very well with the more popular tart made with butter pastry. In addition, oil pastry has some characteristics that make it superior. Let's find them out together!

Why use olive oil for the tart pastry?

Grandmothers know this already: using olive oil is better than using butter for many desserts and particularly for the tart’s shortcrust pastry. This is why:
  • Olive oil is liquid and makes it easier to obtain soft, homogeneous and easily workable dough.
  • The shortcrust pastry prepared with oil is lighter, crumblier, and will remain so for days, as if it was fresh from the oven.
  • Desserts prepared with oil stay fresh longer than those prepared with butter.
  • Olive oil gives pastry a more intense and distinctive flavor.
Also, a tart prepared with oil is healthier: olive oil contains a high percentage of monounsaturated fats, beneficial for our body, and many antioxidant substances which control cellular aging.
In addition, it is ideal for lactose-intolerant consumers.
For this tart we will be using Farchioni’s Organic Extra Virgin Olive Oil. It is cold-extracted, produced exclusively from olives from organic farming, selected in the best growing areas.
Its slightly fruity taste is very balanced and ideal for this recipe. It provides a touch of unique flavor, without hiding the taste of the other ingredients.

Tart with oil pastry: preparation tips

The recipe is quite simple, but there are a few tips you should follow to get a perfect result.
  • When the dough is ready, chill it for half an hour. It will firm up and not fall apart when you roll it out.
  • Spread the dough all around the pan, including on the edges. This will prevent the running over of jam.
  • Before adding jam, prick the pastry with a fork, so it won’t puff up in the oven.
Now that you know all the tricks you can get to work and try our recipe!

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