Eggless Tart

Name: Eggless Tart
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: Type 00 flour 4 cups; Butter cold 1 ¼ cup; Brown sugar 1 cup; Water at room temperature 1.7 oz; Vanilla extract ½ tsp; Fine salt 1 pinch; Blueberry jam black 1 ½ cup

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699

Calories per serving

Energy Kcal 699
Carbohydrates g 100.7
of which sugars g 53.1
Protein g 7.4
Fats g 29.6
of which saturated fat g 17.13
Fiber g 2.6
Cholesterol mg 87
Sodium mg 164

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 30 min
Serving: 8
Cost: Low
Note + 30 min. of dough resting in the refrigerator

PRESENTATION

Eggless crostata is such a classic Italian dessert—really shows off the charm of Italian home baking. It's simple, dependable, and always tasty. Across regions like Tuscany and Emilia-Romagna, folks have their own takes on it. Thing is, this eggless option is perfect if you want that authentic sweetness without any hassle. And really, it's great.

The dough is pretty simple—just flour, butter, and sugar. No eggs, which means you get a tender and super easy-to-handle crust. Known as pasta frolla, this base is essential for so many Italian treats. Fill an eggless crostata with whatever suits your mood. Maybe blackcurrant jam for a tangy kick or chocolate for a richer taste. And look, the best part? Without eggs, the dough can chill in the fridge for days, so you can prep ahead and bake whenever you are ready. Which is great.

Sometimes you'll find crostata alla frutta—which is this same eggless tart topped with fresh fruit for a moist, bright finish. Both kids and adults love it at breakfast or as a snack. Really, it is light, just a touch sweet, and feels good to grab a slice. The recipe is so, so versatile—swap in your favorite jam or try a dairy-free version for a vegan crostata.

Italian families love having these kinds of eggless pie recipes at their fingertips. They cater to various dietary needs and store well if you have leftovers. And you know what? When you bite into a homemade slice, you get that golden, crumbly crust with just the right amount of jam or filling to balance it out.

For anyone into egg-free baking or who just appreciates traditional Italian desserts with a twist, this is the kind of dish that always fits right in. Really, it's a favorite, offering that laid-back, do-it-your-way vibe that's so, so popular all over Italy. Whether you’re a baking enthusiast or just someone who loves good food, the eggless crostata is a tasty addition to any table.

INGREDIENTS

699

Calories per serving

For the crust for a 28 cm mold: Type 00 flour 4 cups (500 g); Butter 1 ¼ cup (280 g) - cold; Brown sugar 1 cup (200 g); Water 1.7 oz (50 g) - at room temperature; Vanilla extract ½ tsp; Fine salt 1 pinch

For filling: Blueberry jam 1 ½ cup (340 g) - black

Preparation

How to prepare Eggless Tart

To make the eggless tart, first prepare the crust: pour the flour and cold butter from the fridge into the bowl of a stand mixer fitted with a paddle attachment 1, add the salt and vanilla extract 2, and mix for 3 minutes. Meanwhile, mix the brown sugar with water in a small bowl 3.

Add the water and sugar mixture to the stand mixer 4 and turn it on again until you get a compact and homogeneous dough 5. Transfer the dough to the work surface and form a loaf, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes 6.

After the resting time, roll out the shortcrust on the lightly floured surface 7 to a thickness of about half a centimeter (about 1/4 inch). Place a mold with a diameter of 28 cm (11 inches) measured on the surface (27 cm at the base) on the shortcrust and cut the corresponding portion leaving a small margin from the edge 8. Line the base and edges of the mold with the disc of shortcrust and remove the excess dough with a small knife 9.

Fill the shortcrust shell with jam 10, spreading it evenly with the back of a spoon 11. At this point, roll out the leftover shortcrust again to a thickness of half a centimeter 12.

With a knife, cut strips about 1 cm (0.4 inches) wide 13 and place them on the tart in both directions 14, then remove the excess by rolling the rolling pin along the edges of the mold 15.

Bake in a preheated static oven at 180°C (356°F) for 30 minutes, placing the mold on the middle shelf 16. Once baked, remove the tart from the oven and let it cool before removing it from the mold 17. Your eggless tart is ready to be served 18!

Storage

The eggless tart can be stored at room temperature for 3 days, covered with a dome. The eggless shortcrust pastry can be stored for 3 days in the refrigerator, wrapped in plastic wrap. Alternatively, you can freeze the loaf for a maximum of one month.

Tip

If instead of jam you prefer to fill the eggless tart with cream and fresh fruit, you can pierce the shortcrust shell and proceed with How to do blind baking for 15-20 minutes!

For the translation of some texts, artificial intelligence tools may have been used.

Eggless Tart

PRESENTATION

INGREDIENTS

How to prepare Eggless Tart

Storage

Tip

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