Perfect Jam Tart, Mom’s Recipe.
Simple, quick, delicious.
The Perfect Jam Tart, with my mom’s recipe, is a dessert with unique simplicity and goodness; Who doesn’t know the jam tart? One of those classics present in all recipe books, this, however, is a special version: it has a crumbly and lightly sweetened pastry that balances the sweetness of the jam, with a trick to have a crumbly pastry that melts in your mouth without becoming soggy during baking. Try it, it’s a very simple dessert, but so creamy and delicious that everyone will love it at first taste.
Also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 1/3 cups all-purpose flour
- 3/4 cup sugar (1/2 cup for a less sweet version)
- 3/4 cup butter
- 1 large egg
- 1 egg yolk
- grated zest of 1 lemon (untreated)
- 1 teaspoon natural vanilla extract
- 1 pinch salt
- 1 teaspoon baking powder
- 5 cookies like oro saiwa, macine, galletti, etc.
- 1 1/2 cups apricot jam (or flavor of choice)
Tools
- 1 Pastry Board
- 1 Rolling Pin
- 1 Pastry Wheel
- 1 Tart Pan
- 1 Stand Mixer
- 1 Oven
Steps
Sift the flour together with the baking powder, add the sugar, and mix the dry ingredients together.
Place the dry ingredients on a pastry board forming a well.
Make a hole in the center and add the butter in small pieces, mix with your fingers until you get a crumbly mixture.
Add the grated lemon zest, pinch of salt, vanilla, and eggs, knead quickly until you get a smooth and homogeneous dough; you can also work the dough in the order indicated but in the stand mixer with the K hook.
The shortcrust pastry is ready, wrap it in plastic wrap and let it rest for at least 30 minutes in the fridge.
After the shortcrust pastry’s resting time.
Butter a 9.5-inch tart pan.
Preheat the oven to 338°F static.
Quickly blend the cookies until reduced to crumbs.
Slightly work the chilled pastry and roll out 3/4 of it on a lightly floured pastry board; you need to get a large circle, with the help of the rolling pin, place the obtained circle in the pan and cover it with the pastry including the edges, and cut off the excess pastry.
Spread the blended cookies over the pastry (you can also skip them, but with this trick, the pastry will remain nice and crumbly and not too moist).
Fill the tart with the jam by spreading it over the cookies in an even layer.
Work the remaining pastry with the trimmings and roll it out with the rolling pin into a rectangle 1/5 inch thick; use a pastry wheel to cut out strips.
Decorate the tart with the strips, then cut off the excess pastry from the edges with the wheel.
Bake the freshly prepared tart on the lower part of the oven (just above the base) at 338°F for about 30 minutes until golden.
Once it is golden, remove it from the oven and let it cool well before serving.
The Perfect Jam Tart, Mom’s Recipe is ready to be enjoyed… ENJOY YOUR DESSERT!
Try all my other tarts, find all the recipes CLICKING HERE.
Put the flour, baking powder, and sugar in the bowl 10 secspeed 3.
Add the butter 30 secspeed 2.
Add the grated lemon zest, pinch of salt, vanilla, and eggs 30 secspeed 3.
Transfer the dough to a pastry board and knead quickly until you get a smooth and homogeneous dough.
The shortcrust pastry is ready, wrap it in plastic wrap and let it rest for at least 30 minutes in the fridge.
Prepare the tart as indicated above.
NOTES:
In this tart, there’s a very thin layer of cookies, you can also skip them, but this is my mom’s trick to have the pastry nice and crumbly and not too moist when using jam; in the end, you won’t even notice the cookies are there. For a different taste, instead of cookies, you can use amaretti
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