The HOMEMADE JAM TART is definitely one of the desserts I love the most, crumbly, fragrant, crunchy on the outside, soft on the inside, filled with citrus marmalade or delicious strawberry, apricot, or sour cherry jams.
This is the recipe for the classic tart with butter shortcrust pastry and without yeast, it’s an easy and well-tested recipe, I’ve been making tarts for I don’t know how many years, and I can say it’s definitely one of my signature dishes.
The homemade tart is one of those bakery desserts that everyone loves, made with simple and genuine ingredients, the recipe I leave you is my grandma’s tart, she filled it with dark plum jam from her tree, it was amazing!
To make a delicious and perfect tart, it’s essential to make good shortcrust pastry; it should be soft and compact, and crucial for its success is to work all the ingredients quickly to avoid warming up the dough.
Butter is one of the main ingredients; use high-quality butter and remember, it must be cold from the fridge. This should be worked as the first ingredient together with the flour to achieve the sandy texture. Don’t worry; I’ll explain everything below in the procedure, and you can make the tart with me with MY VIDEO RECIPE ON YOUTUBE, where I invite you to subscribe to not miss many new video recipes.
Now follow me in the recipe for the butter tart with homemade jam; you’ll see, it will be very simple, and then let me know what flavor you’ll make it, I love it with sour cherry jam!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 25 Minutes
- Portions: 24 cm pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 egg yolk
- 1 egg
- 1/2 cup butter (cold from fridge)
- 1/2 cup sugar
- 1 lemon zest
- 1 pinch salt
- as needed powdered sugar (optional)
- 1 cup jam
Steps
To prepare the shortcrust pastry for your tart, start by cutting the cold butter from the fridge into small cubes. In a bowl, place the flour with the pinch of salt and the butter, start to rub everything with your hands to get a sandy mixture, the butter must mix with the flour.
Make a hole in the center and add the sugar, egg yolk, egg, and grated lemon zest. Start kneading quickly from the ingredients in the center, then incorporate the others. Work quickly, and when you have a fairly homogeneous dough, transfer it to the table, work it further to give it the shape of a homogeneous dough ball, wrap it in plastic wrap and let it rest in the fridge for at least half an hour.
Take the dough again, roll out two-thirds of the dough into a thin round base, which we will use to create the base of our tart. Place the base on the bottom of a tart pan with a sheet of parchment paper. Prick the shortcrust pastry base with the prongs of a fork.
Fill the base with the chosen jam, spreading it well along the edges too. Roll out the remaining pastry and cut strips to decorate the tart, placing them on top and trimming the excess pastry. Bake the tart in a preheated static oven at 350°F (180°C) for about 30-35 minutes, or in a fan oven at 340°F (170°C) for the same time.
Once cooked, let it cool in its mold; if you like, you can sprinkle some powdered sugar on top while it’s still warm.
