Egg and Butter Free Jam Tart
This egg and butter free jam tart is a light and simple dessert made with oil instead of butter. The dough is soft and easy to handle, filled with jam for a classic homemade treat perfect for breakfast or afternoon tea.
Ingredients
- 300 g all-purpose flour (2 1/3 cups)
- 100 g sugar (1/2 cup)
- 80 ml vegetable oil (1/3 cup)
- 100 ml water (1/2 cup minus 1 tbsp)
- 8 g baking powder (2 tsp)
- 1 pinch salt
- 300 g jam (1 cup)
How to Make It
- Place the flour in a bowl
- Add sugar and baking powder
- Add salt and mix
- Pour in oil and water
- Mix until a dough forms
- Knead briefly until smooth
- Reserve a small portion for decoration
- Roll out the remaining dough
- Line a tart pan with the dough
- Spread jam evenly over the base
- Roll the reserved dough and create strips
- Arrange the strips on top
- Bake at 180°C / 350°F for about 35 minutes
- Cool completely before slicing
Tips
- Do not overwork the dough
- Use your favourite jam
- Let the tart cool before cutting
- Dust with sugar if desired
Storage
- Keep at room temperature for up to 3 days
- Best eaten within 2 days
- Can be frozen for up to 1 month