Vegan Hungarian Tart - IOL

Preheat the oven to 180ºC. With an electric mixer, cream the plant butter, oil, icing sugar and vanilla essence until light and fluffy. Mix the flour and Maizena together, then add a little at a time to the creamed mixture to get a soft dough.

Use a square or rectangular baking tray. Line it with baking paper or spray with Spray and Cook olive oil. Then spread three-quarters of the dough in the tray, about 1cm thick.

Use a fork and make holes on the flattened dough. Spread the jam over and then grate the leftover dough on top. Bake for about 30 to 45 minutes. This depends on how thick you flatten out the dough. Slice into squares as soon as it is out of the oven. Allow to cool completely before serving.

Note: oven temperatures differ. If the tart is uncooked, bake until it is well done.