Tart without eggs, easy recipe for all tastes

There Tart without eggs it is the ideal dessert for all those who are intolerant or allergic to egg. But this version, made with shortcrust pastry without eggs, is also perfect for anyone who wants to make a light tart, as an alternative to that without butter, and which can be kept longer than the classic tart. We have stuffed it with apricot jam, but you can vary it with the taste you like best, or you can make it even more delicious with cocoa or pastry cream. Here is the recipe for the egg-free tart: it’s easy and affordable for everyone.

Ingredients for A 26 cm mold

00 flour: 400 g
Water: 180 g
Butter: 150 g
Powdered sugar: 120 g
Salt up: 1 pinch
Apricot jam (or other fruit to taste): 300 g

Preparation: 30 minutes
Cooking: 30 minutes
Total: 1 hour

Preparation

To prepare the egg-free tart, start with the shortcrust pastry: on a pastry board, arrange the flour in a heap, forming a central bowl. Pour in the water, salt and icing sugar.

Add the softened butter into small pieces and start mixing the ingredients with the help of a fork. Once the water has been completely absorbed by the flour, quickly knead the dough with your hands.

When all the ingredients are well blended you will get a smooth and homogeneous dough. Then form a loaf and wrap it in cling film. Leave it to rest in the refrigerator for at least an hour. In this way the egg-free shortcrust pastry will compact better and will be easier to roll out.

After the rest time in the refrigerator, take a third of the shortcrust pastry from the dough and place it again in the refrigerator wrapped in plastic wrap. It will be used to make the typical strips on the surface of the tart.

With the help of a rolling pin, roll out the remaining shortcrust pastry on a floured pastry board (also flour the rolling pin and the dough so that it does not stick). Spread evenly until it reaches a thickness of about half a centimeter.
Once the dough is ready, gently roll it on the rolling pin to make it easier to move it onto the tart mold.

Unroll the pastry sheet on the tart mold, making sure that the edges protrude from the diameter of the mold.

Make the dough adhere to the entire surface of the mold and trim the edges with a knife, then pour the jam into the mold covered with shortcrust pastry. Level the jam so that it is homogeneous in all points.

Now move on to the preparation of the strips and the final decoration. Take the shortcrust pastry left in the refrigerator and roll out half of it, always reaching a thickness of about half a centimeter. With a sharp knife or a pastry cutter, make strips about 2 centimeters wide. The number of strips may vary according to the result you want to obtain.

Arrange the strips of shortcrust pastry on the surface of the tart by cutting off the excess that remains from the edges. Press lightly on the edges of the base to join them. Intersect them to form a grid decoration.

Let’s move on to making the decoration for the edges of the tart. Roll out the remaining shortcrust pastry until it is still half a centimeter thick. With a mold of the shape you prefer (we made some flowers) cut out the dough.

Place all the flowers on the edge of the tart, making them overlap slightly and making a slight pressure to make them adhere better. Alternatively, you can make a braid to define the edges of the tart by decorating it.

Once all the edges are covered with decorations, bake the tart in a preheated static oven at 180 ° C for 30/35 minutes. Visually check the cooking. Once ready, take the tart out of the oven, let it cool completely and finally remove it from the mold and serve it.

Accessories

Pastry board
Rolling pin
26 cm diameter tart mold
Stencil for border decoration
Sharp knife

Tips and tricks

The butter to be added to the dough must be very soft so that it is easier to knead. This is why we advise you to remove it from the refrigerator at least half an hour before using it.
The egg-free shortcrust pastry can also be prepared the night before and left in the refrigerator to harden overnight.
It is not necessary to butter the tart mold. Rather, as a matter of practicality, you can line it with parchment paper, so that it is easier to turn out the tart without eggs.
For an egg-free tart even more digestible and attentive to the line, it is also possible to replace the classic white flour with wholemeal flour. Even the filling of the cake can vary according to your tastes: choose the jam you prefer, such as a tasty one Blackberry jam, or a custard or chocolate. And if you want to enrich it with fresh fruit on the entire surface, then cook the base of the shortcrust pastry blindly (pouring the dried beans in the center) and then stuff it to taste. There is plenty of choice!
If desired, it is also possible to add baking powder to the pastry dough. In this way the dough will be even more crumbly and less compact and hard.
A perfect version for lactose intolerant, as well as eggs, is the one that sees the preparation of a shortcrust pastry without butter. Then replace the 150 g of butter with 120 g of seed oil. This version will also allow you to roll out the dough immediately without having to wait for it to compact in the refrigerator.

storage

Store the egg-free tart at room temperature, covered by a glass bell. Consume it within 3 days.

It is also possible to keep the shortcrust pastry without eggs still raw by keeping it wrapped in cling film in the refrigerator and using it within 3 days. Alternatively, it can also be frozen in the freezer and eaten within 1 month. Once removed from the freezer, let it defrost in the refrigerator for a few hours.