A butter-free, crumbly and delicious jam tart with whole wheat flour. Perfect for breakfast, snack or buffet. Ideal for vegans and those looking for light and tasty desserts.
Place the flours and sugar in a bowl, form a well and pour the wine and oil in the center. Knead quickly until you get a homogeneous dough, then let it rest in the refrigerator for 30 minutes.
Preheat the oven to 180 degrees and roll out the dough into a circle 4-5mm thick, on a sheet of parchment paper. Transfer the dough to the mold, leaving it directly on the parchment paper.
Form the edges of the tart by gently pressing with your hands. Cut off any excess dough with a knife. Fill the tart with jam to taste (at least 350g) and decorate with the remaining dough, or with some nuts.
Bake for 30 minutes, remove from the oven and let cool slightly before serving.
Parchment paper
Oven
Round mold 24cm diameter
This tart can be stored at room temperature, in an airtight container or under a glass dome, for up to 5 days.
Italia
| Energy (kcal) | 302.94 |
| Carbohydrates (g) | 56.74 |
| of which Sugars (g) | 35.47 |
| Fat (g) | 7.19 |
| of which Saturates (g) | 1.02 |
| Protein (g) | 3.68 |
| Fiber (g) | 2.09 |
