The pie with short crust oil is a simple cake and affordable for everyone, to be filled as desired with jams and creams. The original recipe can be found here.
| 280-300 g all purpose flour | |
| 100 g sugar | |
| 1 egg | |
| 1 yolk | |
| 80 g sunflowers seeds oil | |
| 1 teaspoon baking powder | |
| vanilla extract | |
| a pinch of salt | |
| 250 g peaches jam | |
| a handful of sliced almonds |
| 1. | In a bowl put the sugar, the pinch of salt, the oil, the whole egg and the yolk. Mix with a fork, adding the flour with the baking powder until the dough begins to form. |
| 2. | Transfer everything on a work surface and incorporate the remaining flour until you have a homogeneous and elastic dough, not sticky. (Usually 280 g of flour are enough). |
| 3. | Roll out on a lightly floured surface to a thickness of about 4-5 mm. Cover the previously buttered and floured tart mold with the pastry. Stuff with the jam and sprinkle over the almonds. |
| 4. | Let it rest in the fridge and bring the oven to 180 ° C, static. Cook for 35-40 minutes until the pastry is golden. Allow to cool on a wire rack before serving. |
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