Veggy tarte with strawberry and sour cherry preserve

Crostata veggy con composta di fragola e ciliegie


  • 100 g of small oat flakes
  • 180 g of flour
  • 50 g of cornstarch
  • 150 g butter
  • 80 g of fine brown sugar
  • 1 organic lemon
  • 1 pinch of salt
  • 2 packs of “Sweet Cherry + Strawberry” preserve 170 g
  • 40 g of sliced ​​almonds


Finely chop half of the oat flakes.

Mix the powder obtained with the flour; add the cornstarch, the oat flakes, the sugar, a pinch of salt and the grated rind of the lemon. Add the butter into small pieces and incorporate it, working the dough as little as possible.

Form a ball, flatten it a little and let it rest in the fridge for a couple of hours.

Roll out the dough with a rolling pin, line a tart mold (24 cm diameter), pierce the bottom with a fork and bake in the preheated oven at 180 ° C for 25 minutes. (Check that the bottom does not rise during cooking and eventually make a few more holes).

Let the pastry cool, then fill with the compote and top with the toasted sliced ​​almonds for a few minutes in the pan.

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