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Knead the flour together with the sugar, oil, eggs, vanilla extract, and salt until obtaining a smooth dough.
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Wrap it with some cling wrap and put it in the fridge for 30 minutes.
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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.
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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.
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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!
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Fill the tart with jam (about ½ cm – 0.2 inch of filling should suffice).
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If you have any leftover dough, use it to decorate the top of the crostata.
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Bake in a pre-heated oven at 180°C – 355°F for about 40 minutes, or until golden brown and cooked through.
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Let the tart cool down completely before un-moulding it.