Farfel Tart
Delicious easy light, buttery biscuit type tart filled with jam
Equipment
- 18 cm cake ring or loose bottomed cake tin
Ingredients
- 113 g butter softened
- 30 g caster sugar
- 30 g vegetable oil
- ½ tsp vanilla extract
- 50 g egg, lightly beaten
- 230 g plain flour
- ¼ tsp salt
- 2 tsp baking powder
- 100 g smooth apricot jam, room temperature
- icing sugar to decorate
Instructions
- Lightly grease a baking tray and the inside of the cake ring (or grease the baking tin if using). Place the ring on the tray and set aside.
- Cream the butter and sugar until light and fluffy.
- Add the oil and vanilla extract and mix well until fully combined.
- Add the egg slowly beating well before the next addition, scraping down the bowl as you go.
- Sift the flour, baking powder and salt three times to ensure it’s evenly combined.
- Fold the flour into the butter mixture.
- Divide the dough in half (approx. 215g each). Wrap one half in cling film and put in the freezer for about 20 minutes to firm up.
- Using your fingers, press the other half of the dough into the base of the cake ring as evenly as possible. Press the dough up the side of the ring a little to form a small ridge. This will act as a barrier to prevent the jam from oozing out.
- Spread the jam over the base dough then put the tart in the fridge to cool for 20 minutes while the other half of the dough is cooling.
- Preheat the oven to 150C.
- Once the second half of dough has firmed up, remove from the freezer and grate the dough over the jam layer using a coarse grater size. Gently rearrange the grated dough to even it out if necessary.
- Bake the tart for approximately 50 mins or until it has just started to colour.
- Remove from the oven. Remove the ring, dust with icing sugar.
- Best served warm and with a dollop of crème fraiche.