A great Italian pastry classic that combines the crispness of shortcrust pastry with the intense flavor of the chosen filling. Perfect for breakfast, a mouth-watering snack or as a dessert to end a meal on a sweet note, this tart wins over young and old alike with its soft and creamy heart.
Made with wholesome, quality ingredients, our olive oil tart is the perfect balance of goodness and tradition. The golden shell of homemade shortbread encloses an enveloping filling for an irresistible taste experience. Theolive oil tart keeps perfectly for several days, keeping all its fragrance intact.
1. Place the flour, baking powder and sugar in a large bowl and mix with a spoon. Form a hollow in the center, add the eggs and beat them with a fork. Combine the oil and mix.
2. As soon as the mixture reaches a certain consistency, start kneading with your hands until you get a smooth dough ball. Wrap the dough ball in plastic wrap and let it rest for about half an hour in the refrigerator.
3. Place about 2/3 of the loaf on a floured pastry board and roll it out with a rolling pin until it is about 4 mm thick.
4. Grease the cake pan and sprinkle with flour, removing excess flour. Place the shortcrust pastry in the cake pan, coating the edges well as well. Prick it with the tines of a fork and sprinkle with the jam.
5. Roll out the remaining dough and, using a pastry cutter, cut out strips about 2 cm thick. Place them on the tart, creating the classic crisscross pattern.
6. Place in a static oven at 180°C and bake for about 30'. Once cooked, take the tart out of the oven, let it cool and serve.
Tart: why make it with olive oil?
Tart: why make it with extra virgin olive oil?
Grandmothers already know:olive oil is better for many desserts than butter, especially for pie crust and the shortcrust pastry that is the basis of it. Here's why:
Olive oil, being liquid, lends itself much more than butter to forming soft, smooth and easily workable doughs.
Shortcrust pastry prepared with oil is lighter and crumblier once baked, and will keep that way for days, as if freshly baked.
Cakes made with oil keep longer than those made with butter.
Olive oil gives the tart a more intense and distinctive flavor.
A tart prepared with olive oil is also healthier than one with butter: oil contains a high percentage of monounsaturated fats, which are beneficial to our bodies, and many antioxidants, which are useful in fighting cellular aging.
To all this we add that it is perfect for those with lactose intolerance.
For our tart we used Farchioni Organic Extra Virgin Olive Oil, cold-pressed, produced exclusively with olives from organic farming, selected from the best growing areas. Its slightly fruity taste,very balanced, lends itself well to the preparation of this recipe, giving it a unique touch of flavor, without covering the other ingredients.
Preparation tips for our pie crust
The tart recipe is quite simple, as long as you follow a few small tips, which are essential for perfect success.
Once the dough is ready, remember to let it rest for half an hour in the refrigerator so that it becomes firmer and does not fall apart when you roll it out.
When placing the pastry sheet in the baking dish, remember to coat the edgesof the baking dish well as well, so as to form a much-needed "frame" to prevent the jam from leaking out.
Before sprinkling it with jam, remember to prick the pastry with a fork to prevent it from puffing up during baking.
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