I wanted to try this type of dough, which contains light oil instead of butter. Although not really an Orthodox preparation compared to the rules of pastry, it is a great and easy way to make a dough very quickly. Mix everything in a bowl, work with the wire or spoon and then finish the process with a quick kneading on the kitchen work surface.
This shortens the time needed to make a sweet tart dough, as it does not need to rest in the fridge and can be used immediately even when there are a hundred degrees in the house due to the summer heat.
We open a sheet of handmade dough that is easily inserted into the tart dish, fills up and at one point we have our tart ready to get into the oven.
Sweet Tart without butter, stuffed with ricotta and peach jam, made by us in a concise time with less sugar. Light jam recipe☯ at the end of the article. The dough sheet is so wonderful, with biscuit texture, crumbly, that it will surprise you with its taste and texture. It can also be used in savory tarts by removing sugar.
Hmmm, remember to make some cookies with this dough…
Yours, the Peach Jam Tart!
This shortens the time needed to make a sweet tart dough, as it does not need to rest in the fridge and can be used immediately even when there are a hundred degrees in the house due to the summer heat.
We open a sheet of handmade dough that is easily inserted into the tart dish, fills up and at one point we have our tart ready to get into the oven.
Sweet Tart without butter, stuffed with ricotta and peach jam, made by us in a concise time with less sugar. Light jam recipe☯ at the end of the article. The dough sheet is so wonderful, with biscuit texture, crumbly, that it will surprise you with its taste and texture. It can also be used in savory tarts by removing sugar.
Hmmm, remember to make some cookies with this dough…
Yours, the Peach Jam Tart!
| work: 20′ | time: 1h:00′ | medium: |
★Click with your mouse on the pictures to learn more.
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Ingredients for the Base (~8 servings)
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 In a bowl mix the sugar, orange zest, egg and yolk… |
 Finally add the light oil. Stir the mixture very well with a wire. |
 In the flour pour the salt and baking powder. Add half the flour and continue mixing. |
 Pour the remaining flour and knead the dough into a ball. Divide the ball into two. One part of the base should be larger. |
 With the rolling pin and on a non-stick surface, open a dough sheet as much as the tart dish (Ø 22-24cm) and a little further to catch the sides. Place the base of dough sheet in a lightly oiled tart dish to cover its sides. Cut with a sharp knife as long as possible. We open the second sheet and with the hole cut we make different-sized holes. |
Filling Ingredients
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 In the same bowl we kneaded the base dough we put the stuffing stuff and beat very well with the rod blender to homogenize. |  Pour the cream mixture into the base of the tart and spread it flat and cover it... |
 Apply the peach jam on top of the cream cheese to cover the cream cheese mixture… |
 Finally we place the dough sheet that we have prepared on top to cover the whole. If there is excess dough we make different shapes of dough or a thin pigtail and place them around the tart. |
 Bake on the penultimate rack of the oven at 180℃ (356℉, Gas Mark: 4.2) with air for 40′-45′. We make sure that the base is well cooked because the ricotta cheese keeps moisture. If it gets color quickly cover the tart with foil. Remove it from the oven and let it cool completely, then put it in the fridge for a few hours. Eat cold. |
Peach Jam☯:
Ingredients(~400g)
- 5 peaches
- 150g brown sugar
- 50g of water
- 1 tsp lemon juice
☛ Put a saucepan over the fire and pour all the jam ingredients except the lemon.
☛ Let it boil by scraping it regularly.
☛ When the fruits have softened and absorbed all their juices, the jam is ready. Just before the end we add the lemon juice.
☛ If we want to mash with a rodblender. It is preferable to have it made from the previous one so that it has time to cool down.
Author Z. G. Sifaki
