Too hot to turn on the oven? But how to give up the tarts? Personally, I'm too greedy to give it up! We find a compromise: let the oven rest and choose how to cook the shortcrust pastry in the pan! Find out the details.
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Identity Card of the Recipe
- 270 KCal Calories per serving
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Ingrediants
- 180 g of white flour type 00
- 50 g of sugar
- 30 g of butter
- 1 pinch of salt
- 20 g (1 medium) of egg yolks
- 50 ml of milk
- 1 pinch of baking powder
- Grated rind of untreated lemon
- 150 g of plum jam
Materials Needed
- Pan with lid with a diameter of 24 cm
- Pan or plate
- Bowl
- Scale weighs food
- Transparent film
- Baking paper
- Rolling pin
- Cookie cutter molds
Preparation
- Prepare the shortcrust pastry. In a bowl, sift the white flour and add the soft butter: mix the ingredients until you get a sandy mixture. Flavor with grated lemon zest.
- Add the sugar, salt, sifted yeast and mix with a yolk and milk, until you get a soft, non-sticky, and easily workable dough with your hands.
- Wrap the dough in cling film and let it rest for 15 minutes to facilitate subsequent drafting.
Vegan shortcrust pastry
For the vegan version, you can use whole wheat, spelled, rye and oat flours, choose coconut butter as an alternative to cow butter and use soy milk as a substitute for animal milk. The yolk can be replaced with 20 ml of vegetable milk.- Place the pastry on a circle of baking paper and roll it out with a rolling pin to obtain a thickness of a few millimeters. With a knife or with a pastry wheel, trim the pastry to obtain a circle; fold the edges to form a shell.
- Place the pastry (on the baking paper) in a stone pan with a diameter of 24 cm, then close with the lid and cook for 15 minutes maintaining a low / medium-low flame (set the heat for cooking on the induction cooker).
- In the meantime, with the cutouts, form shapes as you like, as if they were very simple biscuits.
- Place the biscuits on another plate and cook for 10 minutes, maintaining a medium heat and covering with the lid.
- After 15 minutes, lift the lid and fill the shortcrust pastry shell with the jam, distributing it evenly. Decorate with cookies. Close the lid and continue cooking for another 10 minutes, lowering the heat.
- Remove the pan from the heat and, with the help of a spatula, remove the tart.
- Allow to cool, cut into slices and serve.
Alice's comment - PersonalCooker
The tart in the pan represents an excellent compromise for cooking desserts without using the oven. In the recipe, we used plum jam, but you can choose other types of jams or change the proposed filling and replace it with hazelnut cream or cream pastry chef.Nutritional values and Health Comment on the recipe
The Tart in Pan is a recipe that is part of the desserts.
It has a medium to high energy intake, and calories are mainly provided by carbohydrates, followed by lipids and finally proteins.
Carbohydrates are mainly complex, saturated fatty acids and peptides have a medium - high biological value.
Cholesterol is very relevant, as are fiber.
The Tart in Pan is a food that does not lend itself to the ordinary diet of overweight subjects, suffering from type 2 diabetes mellitus and hypertriglyceridemia; the richness in cholesterol also makes it unsuitable for the diet against hypercholesterolemia.
It contains little lactose, but is rich in gluten; it can be taken, in small portions, by intolerant people who are not very sensitive to milk sugar, but not by celiacs.
The considerable intake of fiber can increase intestinal peristalsis.
Respect the vegetarian philosophy but not the vegan one.
The average portion is about 40 g (110 kcal).
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