Tart without butter and eggs

I can provide you with a recipe for a tart without butter and eggs. This dessert will be lighter compared to the classic version and can be an excellent option for those following a vegan diet or for those with food intolerances. We will use oil as a replacement for butter. Here is the recipe:

Ingredients

• 300 g of type 1 or whole wheat flour (for a more rustic version)
• 100 g of brown sugar
• 80 ml of seed or extra virgin olive oil (depending on taste)
• 60 ml of cold water
• 1 pinch of salt
• Grated zest of 1 lemon (optional)
• 1 teaspoon of baking powder (if you want a slightly softer base)
• Jam of choice for the filling (about 250-300 g)

Preparation

1. In a bowl, combine the flour, sugar, salt, baking powder (if using), and grated lemon zest.
2. Add the oil and start to mix with a fork or with your fingertips to obtain a sandy mixture.
3. Gradually pour in the cold water and knead until you have a homogeneous dough that doesn’t stick to your hands; if necessary, add a little more flour or water to achieve the desired consistency.
4. Wrap the dough in cling film and let it rest in the refrigerator for about 30 minutes.
5. Preheat the oven to 180°C.
6. Roll out two-thirds of the dough on a lightly floured work surface and line a tart pan previously greased or lined with parchment paper, creating a border of at least 1-2 cm.
7. Pierce the bottom with a fork, then evenly spread the chosen jam.
8. With the remaining dough, create strips or shapes with which to decorate the surface of the tart.
9. Bake the tart for about 30-35 minutes or until the edges are golden.
10. Allow to cool completely before serving.

Curiosity

The tart is a traditional Italian dessert, very versatile and adaptable to many fillings. The use of jam is common, but there are variations with fresh fruit, custard, chocolate, and more. The version without butter and eggs has more modern origins, perfect for those following different diets without giving up on taste.