While I was on holiday in Tahiti (yes… and expect some posts on that!), I read on Facebook that Sue from A Palatable Pastime was organizing #BakingBloggers, a group of bloggers who would bake something different once a month and publish it on their blogs. I really liked the idea, as I don’t usually bake as much as I’d like to, so I decided to join in the fun! This month’s topic is “pie”… so I thought that this Dairy-free Raspberry Jam Crostata would be the perfect entry! I love crostata, it’s always been my absolute favourite cake ever since I can remember. I would even ask it as my birthday cake as a child. So discovering that I am lactose intolerant also meant I had to re-invent my go-to recipe for shortbread crust. The Oil Shortbread Dough I used for this tart was perfect. Just the right consistency and it went really well with jam. The dough is a bit more crumbly than the butter based one, but it tastes amazing! It is a great dairy-free and lower fat crostata, perfect for people who are lactose intolerant and have a sweet tooth! Thanks Sue for organising this! Scroll down to see what my fellow bloggers have baked this month!
Dairy-free Raspberry Jam Crostata
- 300 gms – 2 ½ cups plain flour
- 1 egg
- 1 egg yolk
- 100 ml – 7 ¼ tbsp a little less than ½ cup vegetable or light olive oil
- 100 gms – ½ cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- Raspberry Jam
Knead the flour together with the sugar, oil, eggs, vanilla extract, and salt until obtaining a smooth dough.
Wrap it with some cling wrap and put it in the fridge for 30 minutes.
Take it out of the fridge, place it on a sheet of baking paper and roll it into a 1 cm – 0.4 inch thick sheet.
Cut a circle of approximately the same size as your tart tin and put the dough in the greased tin. Press it down well and make sure you have dough on the side as well.
As the oil-based dough is more crumbly than the butter one, it may break. Do not worry, just patch it up by hand... it will be filled with jam and no one will know!
Fill the tart with jam (about ½ cm – 0.2 inch of filling should suffice).
If you have any leftover dough, use it to decorate the top of the crostata.
Bake in a pre-heated oven at 180°C – 355°F for about 40 minutes, or until golden brown and cooked through.
Let the tart cool down completely before un-moulding it.
You can make the dough by hand or using a food processor. If you use a food processor, simply whiz all the ingredients together until they look like breadcrumbs, then transfer to a working surface and knead together into dough.
Check out what my fellow #BakingBloggers have come up with this month!
- Applesauce Pie by Making Miracles
- Blackberry Pie by Karen’s Kitchen Stories
- Concord Grape Pie by A Day in the Life on the Farm
- Cranberry Apple Pie by House of Nash Eats
- Dairy-free Raspberry Jam Crostata by Manu’s Menu
- French Silk Pie by Tramplingrose: Cooking, Baking & Ranting in Small-Town South Dakota
- Pear-Apple Crumble Pie by Cookaholic Wife
- Pear Frangipane Tart with Cranberries by Caroline’s Cooking /
- Seafood B’stilla (Moroccan Seafood Pie) by Culinary Adventures with Camilla
- Stuffed Plum Tomato Tart by Food Lust People Love