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In Cakes & sweets recipes

Shortcrust butter-free pastries

Author SaraPosted on Leave a comment
Shortcrust butter-free pastries

This dough is really the easiest to make, and quite versatile too.
Plus it has no butter in it – what’s best for a healthier and lighter breakfast or teatime treat?
This dough is the starting point for a lot of different cookies – in the picture above I filled it with Nutella, but you could put anything into it (such as jam, for example). You may want a chocolate-flavoured dough too, you just need to add a few tablespoons of cocoa powder.
I also made a few with an almond in the middle, and sprinkled them with brown sugar and icing sugar to decorate.
Ingredients are basic as well:
220 grams of plain flour
60 grams of vegetable oil
70 grams of sugar
Half a tsp of baking powder
1 egg
… and this is it!
Put in a bowl the egg and the sugar and mix it well with the help of a fork. Then all’s well mixed, add the oil and the baking powder. Stir again. Then start to add the flour, little by little. When the dough is elastic and doesn’t stick to your fingers any more, it is ready.
With a rolling pin knead the dough, about 1 cm high (or less if you want to fill the cookies with anything) and put into a preheated oven (180 degrees) for some fifteen minutes.
This dough is great even for fruit tarts.

In Cakes & sweets recipes

Persimmons tart

Author SaraPosted on Leave a comment
Persimmons tart

I love the shades of orange and red that the Autumn season offers us. It’s such an underrated season, but it is quite romantic and fascinating to me.
As leaves turn from the summer green to the darker shades of Yellow, and on to the most vivid reds, fruits and vegetables too brighten up with the same colourings. Pumpkins, persimmons, pomegranates… a feast of colopurs!
Altough this year is offering us an unusually lung summer, I’d love to celebrate the beginning of the autumn season with a delicate and savoury tart, all in the colors of the season.
So here it is my persimmons and almonds tart, without any shade of butter in it.
It is so easy to take, and success is guaranteed! In the picture you’ll see a rectangular baking tray (a new entry in my kitchen!) but you can use anything you like. The ingredients of this shortcrust patry is enough for a round tray of 26 cm diameter:
1 egg
70 gr sugar
60 gr vegetable oil (I used sunflower oil, but any will do)
220 gr flour
half teaspoon of baking powder
Put all ingredients together in a bowl and mix them with your hands (it’s creepy at the beginning, but it’s going to be fun!). as soon as the dole starts getting more solid, move it to a pasdry board and knead it until the dole gets solid.
Roll the dough out in the size of your baking tray, and then but the dough in the tray, and perforate the bottom with a fork. You can move on to the filling, and for this you need:
2/3 persimmons (ripe)
the zest of a lemon (organic)
1 pinch of cinammon
Flaked almonds
Icing sugar to decorate
Peel the persimmons and then squash them into a bowl with the help of a fork.Then add the cinammon and the lemon zest, and mix it all together.
Put the mixture onto the crust and level it.
Sprinkle with almons and then put it into the oven at 180 degrees foir average 25 mninutes (check your oven Always, any one has a different behavour).
One it cooled down, put some icing sugar on it and taste it with a good cup of tea. It is delicious!