Shortcrust tart with lemon jam, a delicious recipe with a very soft and fragrant shortcrust pastry made in a bowl.
In this recipe, I used homemade jam for the first time and I will soon post the full recipe, but you can easily use store-bought jam or replace it with any jam of your choice.
Below, I’ll share my favorite tarts, with different crusts or bases.
- Difficulty: Easy
- Cost: Economic
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8-inch pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 egg (Medium)
- 2 tbsps water (At room temperature)
- 3 1/2 tbsps butter (Melted)
- 3/4 cup sugar
- 1 cup lemon jam
- 1 tsp baking powder
Tools
- 1 Bowl
- 1 Spoon
- 1 Pan
- 1 Parchment paper
- 1 Fork
- 1 Refrigerator
- 1 Plastic wrap
- 1 Rolling pin
Steps
To make the shortcrust tart with lemon jam, mix all the ingredients for the soft shortcrust pastry in a bowl.
Add the flour and sugar.
Add the small cup of room temperature water, the egg, and the melted butter, previously warmed in a bain-marie or microwave.
Continue to work the dough in the bowl, adding the teaspoon of baking powder, first mixing it with a fork and then by hand, until a soft and homogeneous dough is obtained. Wrap in plastic wrap and let it rest in the refrigerator for 30 minutes.
Take the dough and roll it out on parchment paper using a rolling pin, after lightly flouring the surface.
Roll it out to a height of 1/3 inch and cut to the size of the pan, including the edges.
Place the base, with parchment paper, in the chosen pan, prick it with a fork, and fill it with lemon jam.
With the remaining dough, form a lid, prick it too, and lay it over the filling.
Seal it using a fork, pressing well.
Bake in a preheated ventilated oven at 350°F for 35 minutes.
When the surface is golden, remove the tart.
Let it cool well before removing from the pan and cutting.
If desired, dust the surface with powdered sugar.
