The Christmas tart is a classic of the Italian tradition, a simple yet always appreciated dessert during the holiday season. This time, I prepared a version with jam and walnuts, a perfect combination for the Christmas period. The tart is easy to make and requires only a few ingredients, but the result is truly surprising. And the best part is that it can be a great alternative to classic Christmas desserts like pandoro and panettone, for those looking for something different yet equally delicious. Follow my recipe and discover how to prepare the perfect Christmas tart for your celebrations!
Other Christmas recipes you’ll love:
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: One tart
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients for the Christmas Tart
- 1 egg (XL size)
- 1 1/4 cups all-purpose flour (or the same amount of low glycemic index flour)
- 1/3 cup butter
- 6 tbsps sugar (or 2 1/2 tbsps of stevia or 5 1/2 tbsps of erythritol)
- 1 tsp red food coloring (in powder form)
- 1 pinch fine salt
- 2/3 cup pecan nuts
- 1 cup apricot jam (I used a sugar-free version)
Useful Tools
- Chopper
- Bowl
- Food Scale
- Tart Pan
- Spoon
- Knife
- Cookie Cutters
- Pastry Board
- Cling Film
Preparation of the Christmas Tart with Jam and Walnuts
Place the flour and cold butter cut into pieces in the chopper, and blend for a few seconds until you have a sandy mixture. Then add the egg, sugar, and a pinch of salt, and blend for 2 minutes until a compact dough is obtained.
Pour the dough onto the floured pastry board, divide it in half, put half back into the chopper, add the red food coloring, and blend until you get a homogeneous red dough (a few seconds).
Now shape the two doughs into loaves, wrap them in cling film, and let them rest in the fridge for at least 2 hours.
After the resting time in the fridge, take the doughs and from each, make 5 sausages of equal weight. Place them on the pastry board, alternating colors, and then flatten with a rolling pin to a thin layer (3/4 mm) to have a multicolored striped dough.
Line the tart pan (20 cm) with the crust, making sure it adheres well to the edges, and set aside the excess crust. Fill with jam and place the pecan nuts on top of the jam.
Quickly knead the scraps, roll them out again, cut out 10/12 small Christmas shapes, and place them on the surface. With the remaining dough, form a small sausage and decorate the edge of the tart.
Preheat the oven to 392°F (200°C), and once at temperature, bake the Christmas tart for 30/35 minutes. After that, remove from the oven, let it cool completely before removing it from the mold, and once cool, place it on a serving plate and serve!
