Garda olive oil crumble tart with Gargnano lemon marmalade

Published on 27 April 2019

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For Gargnano's Citrus Gardens Day on Lake Garda, I made this quick, simple recipe using local products. Gargnano extra virgin olive oil replaces butter in pastry and the filling is marmalade from my garden's Gargnano lemons.

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Ingredients

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Method

Introductory photographs from the original

0 steps completed out of 11

1.Step 1 of 11
The photo shows 1 egg, but I used 2 because small. I put flour and sugar in a bowl.
2.Step 2 of 11
I add a teaspoon baking powder and vanilla.
3.Step 3 of 11
I add the 2 whole eggs.
4.Step 4 of 11
I add extra virgin olive oil.
5.Step 5 of 11
I mix with a spoon.
6.Step 6 of 11
I mix by hand into crumbs.
7.Step 7 of 11
I press half into a 20 cm non-stick tin, or line with parchment.
8.Step 8 of 11
I spread marmalade, leaving edges free.
9.Step 9 of 11
I crumble remaining dough over to cover marmalade.
10.Step 10 of 11
I bake at 180°C for 35 minutes until golden, checking.
11.Step 11 of 11
Marmalade recipe on blog.

Original source: https://incucinaconlilly.com/2019/04/27/sbriciolata-allolio-extravergine-doliva-e-marmellata-di-limoni-di-gargnano-del-garda/

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