The jam tart is a timeless classic, a dessert that has always been loved by everyone on any occasion. When you say tart, you immediately think of the apricot jam tart, and today we will make it exactly like that; the only novelty will be the crust because we will use milk shortcrust pastry.
Alternatively, you can also use the classic shortcrust pastry or the crumbly sablé pastry, the choice is yours.
The apricot jam or preserve can be replaced with any other jam of your choice, and making this tart will be very easy. Additionally, you can store this delicious tart for a few days, if you haven’t eaten it all before putting it away in the pantry.
- Difficulty: Very easy
- Cost: Very economical
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- milk shortcrust pastry (1 batch or 1/2 batch for 8-inch pans)
- 17 oz apricot jam
Steps
Prepare the shortcrust pastry following the recipe of milk shortcrust pastry. Adjust the quantities based on the size of the pan you will use, a full batch for 9-10 inch pans. For small pans of 7-8 inches, half a batch. With the leftover, you can make some delicious cookies.
Brush the pan with butter and flour it, or use a handy non-stick spray.
Roll out the puff pastry on a sheet of parchment paper, form a not too thick disc, then gently flip it into the tart pan.
Prick the bottom with a fork.
Pour in the apricot jam, spreading it evenly.
Roll out another portion of shortcrust pastry and cut the strips to lay on top of the tart, sealing them well at the edges.
In the preheated oven at 350°F, bake the tart for about 30 minutes, until fully cooked and golden brown.
Wait for it to cool before removing it from the pan, then place it on a tray and store it in the fridge for a few hours, allowing the apricot jam to set.
