Peach Jam Tart

1 comment

200 gr of kamut flour (or the one you want)
80gr  of margarine (or corn oil)
70 gr of corn syrup (or sugar)
9 gr of cream of tartar (or of baking powder)
2 to 3 tablespoons of soy milk (if needed)
a pinch of salt
sugar free peach jam

Mix the flour with the baking powder, add the margarine, cut into pieces, and work with your hands until everything gets smooth.
Then add the corn syrup and a pinch of salt and work well, until it becomes a homogeneous “ball”: if necessary, add some soy milk, but usually if you use the syrup, which is liquid itself, the mixture becomes homogeneous anyway.
Let it stand in the fridge at least 20 min.
Preheat the oven to 200°C, placing a bowl of water in there. Roll the pastry out on a sheet of baking paper and then adapt it to the size of the cake tin. With the leftover dough prepare the decorations (with cookie cutters or by hand, following your imagination). Prick the pastry with a fork in several places (this will prevent it to rise up while baking) and distribute the jam evenly with a fork. Arrange the decorations to your taste, and bake at 180°C for about 30-35 minutes, until the crust gets golden.
Let it cool and serve.

Chef: Silvia F from VeganBlog

  1. Cassandra78 2 March 2011 at 14:45

    this is so cute! never tried kamut flour, I guess is more tasty than wheat flour and gives an interesting texture.

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