Wholemeal crumble tart with fig jam
Published on 16 October 2014
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Ingredients
INGREDIENTS
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Method
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A very simple, quick tart, especially with a food processor, although you can mix by hand.
I put the wholemeal flour in the processor.
The '00' flour.
The sugar.
The baking powder and vanillin.
The cold butter in pieces.
I add a whole egg.
The two yolks.
I start the processor.
The mixture should be crumbly; I work it briefly with my hands.
I butter and flour a 30 cm tin.
I put half the mixture in the bottom, pressing firmly with my hands and raising the edges slightly.
I choose the jam: mine is fig jam I made in August, but any jam works. For an extra indulgent version, spread with Nutella.
I spread a layer of jam.
I crumble the other half evenly over the whole surface, covering it completely.
I bake at 170/180°C for about 35 minutes, depending on the oven, until golden.
I let it cool and dust with icing sugar.
I put the wholemeal flour in the processor.
The '00' flour.
The sugar.
The baking powder and vanillin.
The cold butter in pieces.
I add a whole egg.
The two yolks.
I start the processor.
The mixture should be crumbly; I work it briefly with my hands.
I butter and flour a 30 cm tin.
I put half the mixture in the bottom, pressing firmly with my hands and raising the edges slightly.
I choose the jam: mine is fig jam I made in August, but any jam works. For an extra indulgent version, spread with Nutella.
I spread a layer of jam.
I crumble the other half evenly over the whole surface, covering it completely.
I bake at 170/180°C for about 35 minutes, depending on the oven, until golden.
I let it cool and dust with icing sugar.
Original source: https://incucinaconlilly.com/2014/10/16/sbriciolata-integrale-con-marmellata-di-fichi/
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