Sbriciolata
Automatically translated from Romanian. See the Romanian original
An Italian sbriciolata – a crumbly shortcrust tart filled with homemade berry jam.
Ingredients
Method
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Mix all the dough ingredients (flour, eggs, melted butter, oil, sugar, baking powder, salt, vanilla) until you get a stiff dough.
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Knead the dough well and leave it in the refrigerator for 20-30 minutes.
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Grate about 60% of the dough onto a piece of parchment paper, then spread the jam in an even layer over it.
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Finish with the rest of the dough, distributed well over the entire surface.
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Bake for 25 minutes at 185°C with the fan on, in a preheated oven.
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Remove from the oven and let it cool for about 30 minutes before cutting.
The story behind this recipe
Those Italians really have a way with food. Sbriciolata, as they call it, is a tart made of crumbly dough filled with jam. Any jam will do. I used a homemade berry jam.
I made the dough by feel. I will give you the ingredients and approximate quantities. The idea is to get a firm dough that you can grate when you put it in the pan.
I mixed everything together:
600 g white flour
3 eggs
150 g melted butter
100 ml oil
4-5 tablespoons of sugar
1/2 teaspoon baking powder
A pinch of salt
A little vanilla
About 400 g of jam for the filling.
Knead it very, very well, and leave it in the fridge for 20-30 minutes.
On a sheet of parchment paper, grate about 60% of the dough, over which we spread the jam in an even layer. We finish with the rest of the dough, which we distribute well over the entire surface.
I left it in the oven for 25 minutes at 185 degrees with the fan. It must be in a preheated oven.
After I took it out of the oven, it was hard, but I had to wait about 30 minutes for it to cool down a bit.
