Oil pastry jam tartlets, lactose-free
Published on 20 February 2024
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Classic shortcrust tartlets, always delicious for breakfast or a snack. This butter-free dough is described for lactose intolerance. Fill with homemade fig, apricot, blueberry or bitter orange jam. Keep in a tin or under a glass dome. The dough also makes a 28 cm tart.
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Ingredients
INGREDIENTS FOR 22 TARTLETS 10 cm ACROSS
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Method
Introductory photographs from the original
0 steps completed out of 11
- Step 1 of 11
I break eggs into a bowl and add vanilla pod seeds or extract and vegetable oil.
- Step 2 of 11
I whisk to combine, add sugar and whisk a little more.
- Step 3 of 11
I gradually stir in flour and salt.
- Step 4 of 11
After adding all the flour, I transfer to the worktop and add grated lemon zest.
- Step 5 of 11
I knead to a smooth block. No resting is needed because it contains oil.
- Step 6 of 11
I roll to 4 mm thick and cut circles with a cutter.
- Step 7 of 11
I line tartlet tins and prick with fork tines.
- Step 8 of 11
I add jam.
- Step 9 of 11
I cut strips with a fluted wheel and arrange on top.
- Step 10 of 11
I bake at 170°C for about 20 minutes. Watch them, as ovens differ. I used a fan oven; use 180°C for a conventional oven.
- Step 11 of 11
Cool slightly, unmould and cool on a rack. Paper cases make them more elegant.
Original source: https://incucinaconlilly.com/2024/02/20/crostatine-di-frolla-allolio-con-confetture-senza-lattosio/