Tart with jam and amaretti, a delicious and yummy dessert. If there is a dessert I would never get tired of making, it is the Tart! A base of shortcrust pastry and an ever different and special filling. From the most classic Tart with jam that my grandma used to make to so many different versions where the jam or preserve is replaced by custard, milk cream, Nutella, fruit, or chocolate creams. The one I want to tell you about today is the recipe for a Tart with apricot jam. Before adding the jam on the shortcrust pastry base, I added some crumbled amaretti for a delicious flavor, but also perfect to prevent the shortcrust pastry from softening too much, especially if the tart is kept for a few days. For the shortcrust pastry, I used a classic recipe with butter, but you can also choose to use a butter-free shortcrust pastry or one with yogurt. To give my Tart with jam a spring feel, I didn’t choose the classic lattice with strips of shortcrust pastry, but with the help of small flower-shaped cutters, I decorated the whole tart with small shortcrust pastry flowers. So, have I convinced you to try this dessert? Let’s run to the kitchen and prepare the Tart with amaretti and jam together
DON’T MISS THESE OTHER RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Portions: For a 9-inch tart pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 334.52 (Kcal)
- Carbohydrates 57.90 (g) of which sugars 25.33 (g)
- Proteins 4.61 (g)
- Fat 11.11 (g) of which saturated 6.31 (g)of which unsaturated 4.69 (g)
- Fibers 4.11 (g)
- Sodium 56.06 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Tart with Jam
- 1 egg
- 7 tbsp butter
- 1/2 cup sugar
- 1 egg yolk
- 2 1/2 cups flour
- 1/2 lemon zest (untreated)
- 1 1/4 cups apricot jam
- 2 3/4 oz amaretti
- as needed powdered sugar (for decorating)
What you need to make the tart
- Cake Pan
- Cutters
How to make the Spring Tart
You can prepare the shortcrust pastry by hand or with the help of a mixer. Combine in a bowl the butter cut into small pieces with the sugar and flour. You need to get a crumbly mixture.
Add the whole egg, an egg yolk, and the grated zest of half an untreated lemon. Knead quickly until you have a soft but not sticky dough. Form a ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 30 minutes.
Take the dough and roll out 2/3 of it on a lightly floured surface to a thickness of 1/8 inch. Line a 9-inch diameter tart pan with the shortcrust pastry base, greased or lined with parchment paper.
Prick the bottom with a fork. Crumble the amaretti and cover the shortcrust pastry base with them. Add the apricot jam on top of the amaretti.
Roll out the remaining shortcrust pastry and with the help of small flower-shaped cutters cut out many shortcrust pastry flowers of different sizes. I placed the smaller ones around the edge and the others scattered over the jam.
Bake the Tart with jam and amaretti in a preheated oven at 350°F for about 30 minutes. Place the dessert on a low rack in the oven. Let it cool before transferring it to a serving plate and decorate as desired with some powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
You can prepare the shortcrust pastry in advance and keep it in the fridge for 2 days or you can also freeze it to have it ready when needed
You can substitute the apricot jam with the flavor you prefer
For a more classic Tart, you can replace the shortcrust pastry flowers with strips to be placed in a lattice pattern on the jam
Don’t miss the recipe for my Light Shortcrust Pastry, without eggs and butter
