This shortcrust pastry is much lighter than the classic one, with no eggs and no butter. Depending on the flour (it varies from brand to brand), the weather and even the altitude, you may need to adjust the amount of liquid (oil and water).
Ingredients for one 20 cm tart
200 g type 0 flour
50 g buckwheat flour
80 g cane sugar
75 ml organic sunflower oil
50 ml cold water
a pinch of baking powder
1 teaspoon turmeric
1 tablespoon grated organic orange zest
Method
Mix all the dry ingredients in a bowl.
In a glass, emulsify the water and oil. Make a well in the dry ingredients and pour in the liquid. Knead with your hands until it comes together into a ball.
Don't work the dough for too long.
Let it rest for about 30 minutes, covered with a clean, dry tea towel.
Preheat the oven to 160°C.
Roll out the dough with a rolling pin on a sheet of baking paper, so it doesn't stick to the worktop or, later, to the tin.
Use the tin as a guide to cut out the base, leaving a border as high as the side of the tin. Use the leftover dough to cut the classic lattice strips or other shapes.
Lay the pastry in the tin with the baking paper (right way up this time ;)) and fill it with jam. For this tart I tried a lovely grape and rosemary jam: you can find the recipe I followed here (in Italian). Arrange the pastry shapes on top and bake for about 30 to 40 minutes.
