Mini Tarts with Extra Virgin Olive Oil and Wild Blackberry Jam

Here is an Italian version of the olive oil mini tarts with wild blackberry jam. They are a lighter and more delicate variant of the classic buttery tartlets.

Ingredients

• 250 g of type 00 flour
• 80 g of sugar
• 60 ml of extra virgin olive oil (choose a delicate oil to not overpower the taste)
• 1 large egg
• A pinch of salt
• 1 teaspoon of baking powder
• Grated zest of 1 lemon (organic and untreated)
• 200 g of wild blackberry jam
• Powdered sugar (optional, for decorating)

Preparation

1. In a large bowl, sift the flour with the baking powder and a pinch of salt.
2. Add sugar and the grated lemon zest and mix.
3. Make a well in the center of the dry ingredients and add the egg and extra virgin olive oil.
4. Knead with your hands until you get a smooth and homogeneous dough. If it’s too dry, you can add a tablespoon of cold water.
5. Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.
6. Prepare tartlet tins or muffin cups by greasing them lightly with oil or butter.
7. Roll out the dough on a lightly floured surface to a thickness of about 3-4 mm.
8. Cut out discs of dough and line your molds creating the tartlet shells.
9. Prick the bottom of the shells with a fork and fill each one with a spoonful of wild blackberry jam.
10. With the leftover dough, you can create strips or shapes to lay over the jam for decoration.
11. Bake in a preheated oven at 180 °C for about 15-20 minutes or until the edges are golden brown.
12. Let cool completely before removing them from the molds. If you like, dust with powdered sugar before serving.

Curiosity

Wild blackberry jam has ancient roots and is often collected in the wild. In Italy, it’s common to find people who prepare this jam at home after collecting blackberries in the summer months, thus preserving the flavor of summer throughout the year.