Rustic tart | Soft wheat flour type 1

Ingredients:

For the shortcrust pastry

• 1 egg
• 230 g of type 1 soft wheat flour
• 70 g of brown sugar
• 80 g sunflower seed oil
• 1 pinch of baking powder
• vanilla

For the crumble

• 80 g sunflower seed oil
• 60 g of oat flour
• 50 g of oat flakes
• 50 g chopped almonds

For the filling

• 150 g of berry jam

Procedure

1. Prepare the crumble by mixing all the ingredients in a bowl until you obtain a sandy mixture.
2. Place the crumble in the fridge while you prepare the rest.
3. For the shortcrust pastry, add the sugar, oil, egg and vanilla to a bowl.
4. Mix well with a whisk.
5. Add the flour with the yeast and knead quickly.
6. Roll out the shortcrust pastry in a mould with a removable bottom.
7. Sprinkle the surface with the berry jam.
8. Cover the jam with the crumble.
9. Bake at 180°C for approximately 30 minutes.
10. Remove from the oven and let cool before unmolding.

Recipe from https://blog.giallozafferano.it/ilricettariotimoelavanda