Biscuits embrace vegan
Desserts from Italy
Wholemeal tart with red fruits
Wholemeal tart with red fruits
ready in
1 hour 15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A tasty crumbly pastry with the acidity and sweetness of red fruits
preparation
step 1
First we sift the flour and baking powder. In a planetary we combine the whole egg, the yolk and let it whisk with sugar, little by little.
step 2
We combine the grated lemon peel, the oil flush and then when the dough is homogeneous we can incorporate the flour and baking powder a little at a time.
step 3
We place the dough on a floured surface and work until it is homogeneous and does not stick to the hands. If it seems sticky add a little flour, if it seems crumbly and grainy add a little 'egg yolk.
step 4
As soon as the dough is ready, cover it with the film and let it rest in the refrigerator for at least 30min, maximum 1h.
step 5
After the rest time, we work the dough on a floured surface and spread the pastry with the help of a rolling pin. Eye not to make it too thin.
step 6
Grease and flour a baking sheet for pies, or just use some food cut and spread the pastry by drawing the edges. Eye not to stretch it too thin.
step 7
Now you can choose whether to proceed with cooking blindly, as I did or the classic cooking.
step 8
For the blind cooking, after having pierced the base of the pastry, cover it with damp oven paper and place it in the cavity of dried beans or rice. Cook the first 10 minutes at 200 ° and the remaining 20 minutes at 180 °. Cook for another 5 minutes at 180 ° without the weight.
step 9
Remove the tart and fill with jam / jam to taste. In this way, not having cooked the jam, this will be more shiny and tasty because cooking tends to dry out.
step 10
For traditional cooking, pierce the base of the pastry and add the jam / jam. With the remaining pastry create some strips and cover the top of the pastry. Bake at 180 degrees for 30/35 minutes until browned.