The jam tart I am about to describe to you is made with fragrant shortcrust pastry. The perfect lattice covering it is, alas, not the result of any extraordinary manual skill of mine. I wish I were that good! Instead, I achieved it with a common lattice cutter for pies. So it’s easily replicable by everyone. As for the filling, I used strawberry jam, but you can replace it with any other jam you like. Honestly, I would have preferred orange marmalade, but since my son doesn’t like it at all, this time I decided to please him.
Other tarts not to be missed:
- Difficulty: Medium
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 50 Minutes
- Portions: 10 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Jam Tart
- 4 cups all-purpose flour
- 8.8 oz butter (cold)
- 2 eggs (medium)
- 3/4 cup sugar
- 1 pinch salt
- zest of one lemon (organic, untreated)
- 1 1/3 cups jam (flavor to taste)
Tools
- Stand Mixer
- Grater for citrus
- Plastic Lattice Cutter for pies
- Rolling Pin
- Pie Pan 9.5 to 10 inches
Preparation of the Jam Tart
Prepare the sandy shortcrust pastry following the recipe described HERE and keep it in the refrigerator for at least 2 hours. However the longer this pastry rests, the better the final result. For this reason, I recommend preparing it the night before and leaving it in the refrigerator overnight.
Take about half of the pastry and create the lattice with the appropriate tool following the steps described HERE. Initially, the pastry will be quite hard. Press it with the rolling pin to try to soften it.
While the lattice hardens in the freezer, knead the various scraps with the remaining pastry, roll it out with the rolling pin, and line the bottom and edges of a pie pan with a diameter of 9.5 to 10 inches.
Trim the excess edge and fill the pastry shell with the jam.
At this point, remove the lattice from the freezer and flip it over the tart, detaching it very gently to avoid breaking it.
Then cut it to size and remove the excess edge.
Knead the pastry scraps again and make small shapes as desired (I made little flowers) to place on the edge of the tart to cover the lattice cuts. I also put some on the surface.
Bake the jam tart in a preheated static oven at 356°F for about 35 minutes. Remove from the oven and let it cool completely before removing it from the pan and transferring it to the serving plate. If desired, you can dust it with powdered sugar. Enjoy! Paola
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