Whole wheat shortcrust pastry tart: light and ready in a flash
Wholemeal shortcrust pastry for the best tart in the world: the combination of this dough and jam is as pleasant as a hug.
Delicious but also very healthy. This wholemeal shortcrust pastry tart is made with only natural ingredients and is also rich in healthy fiber.
A cake unlike any other, both in flavor and texture, ideal for breakfast, a snack, or a mid-morning treat. Jam? Choose your favorite; any will do.
Wholemeal shortcrust pastry tart does not need to rise
This whole wheat shortcrust pastry tart can be stored without refrigeration, simply wrapped in cling film, for up to 4-5 days. Here's the recipe.
- Ingredients: 350 g wholemeal flour
- 110 g brown sugar
- 100 g seed oil
- 2 large eggs
- 6 g baking powder zest of half a lemon
- 1 pinch of salt
- 400 g jam
Preparation: tart
In a large bowl, combine the whole eggs, seed oil, brown sugar, grated zest of half an unwaxed lemon, and salt. Mix everything together with a hand whisk until well combined. Then, begin to fold in the sifted whole wheat flour, mixed with the baking powder, a handful at a time. This time, stir with a spoon and let it absorb into the liquid until it comes together. Then, continue kneading with your hands, first in the bowl and then on a lightly floured work surface. Knead the dough well for about ten minutes until it becomes smooth and homogeneous. If it comes away easily from your fingers, it's ready. Let it rest for just 5 minutes—it doesn't need to rise—and in the meantime, take out your chosen jam. Then, preheat the oven to 170°C (340°F).
We take two-thirds of the dough, wrapping the rest in plastic wrap to prevent it from drying out. We roll it out with a rolling pin on a sheet of parchment paper and fill a 26 cm tart pan, making sure it adheres well to the edges, trimming off the excess. Prick the bottom with a fork and then fill it with spoonfuls of jam. Then, from the reserved dough, we cut a series of strips that we use to decorate the whole wheat shortcrust pastry tart. Bake on the lowest rack, still at 170°C (340°F) for 45 minutes: it should cook and golden brown, no more. Once ready, we remove it from the oven and wait for it to cool before unmolding it. At that point, we decide whether or not to dust it with powdered sugar.
