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Tart pastry by Mama Orsola


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250 g wholemeal spelt flour
125 g brown sugar
plum jam to taste
1 tablespoon oil
125 g margarine
1 grated lemon rind
0.25 glass of soy milk (evaluate whether to add or decrease the amount based on the strength of the flour)
1 pinch salt


Mix the sugar with the margarine using a bowl and a wooden spoon, add the oil, lemon zest and salt, add the flour little by little adding milk as needed.
Transfer the mixture onto a sheet of parchment paper, roll it out with a rolling pin by putting aside a little piece for the strips, arrange in the baking pan, put the jam and garnish with strips of dough.
Bake at 180° C for 30 minutes: when it's ready you feel the perfume, enjoy.

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Thanks to Riccardo Gabbanelli

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Sulla crostata cruda, prima di metterla in forno, uso sempre frutta fresca bio.Una volta cotta, verso sul dolce una crema pasticcera vegan al cioccolato fondente.

- renata piazza -

Io ho provato a sostituire il latte di soia con il latte di mandorle.Una meraviglia dal mio punto di vista e non potendo mangiare soia e derivati.

- raffaella -

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