280-300 g all purpose flour
100 g sugar
1 egg
1 yolk
80 g sunflowers seeds oil
1 teaspoon baking powder
vanilla extract
a pinch of salt
250 g peaches jam
a handful of sliced almonds


1.In a bowl put the sugar, the pinch of salt, the oil, the whole egg and the yolk. Mix with a fork, adding the flour with the baking powder until the dough begins to form.
2.Transfer everything on a work surface and incorporate the remaining flour until you have a homogeneous and elastic dough, not sticky. (Usually 280 g of flour are enough).
3.Roll out on a lightly floured surface to a thickness of about 4-5 mm. Cover the previously buttered and floured tart mold with the pastry. Stuff with the jam and sprinkle over the almonds.
4. Let it rest in the fridge and bring the oven to 180 ° C, static. Cook for 35-40 minutes until the pastry is golden. Allow to cool on a wire rack before serving.

The pie with short crust oil is a simple cake and affordable for everyone, to be filled as desired with jams and creams. The original recipe can be found here.

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