Ingredients:
For the shortcrust pastry with oil:
- 250 grams of Ruggeri whole wheat flour
- 125 grams of brown sugar
- 30 milliliters of seed oil
- 30 milliliters of extra virgin olive oil
- 30 milliliters of water
For the filling:
- 2 Rennet apples
- 3 level tablespoons of brown sugar
- 1 teaspoon cinnamon
- 10 milliliters of water
- strawberry jam to taste
Procedure:
In a bowl, place all the ingredients and mix with a fork. Turn the dough out onto a lightly floured surface and knead until the dough is smooth and homogeneous.
Make a loaf, wrap it in cling film and let it rest in the refrigerator for 12 hours. After the resting time, take the wholemeal shortcrust pastry and roll it out to a thickness of 5 millimetres.
Line the tartlet molds with the shortcrust pastry. Prick the bottom with the prongs of a fork and bake at 180 degrees (static) for 15-18 minutes.
Remove the tart bases from the oven and let them cool. In the meantime, prepare the filling: peel the apples and cut them into small pieces. Place them in a non-stick pan with the brown sugar, cinnamon and water and cook for 10 minutes.
Remove the tart bases from the molds; spread a thin layer of strawberry jam on the bottom and fill with the cinnamon-flavored apples.
Enjoy a delicious but light break with my wholemeal oil tarts.
