The closed tart with jam is really great for breakfast or a snack. For someone like me who can’t make strips on tarts, this was quite a pleasant solution. Just cut a second disk of shortcrust and place it on top and voilà, like magic, the tart no longer has those ugly crooked strips like my previous tarts.
Are you ready to delight your taste buds with a jam tart that’s as simple as it is irresistible?
Perfect for a sweet breakfast or a delicious snack, this tart is prepared in a flash and will win everyone over with its genuine flavor and inviting fragrance.
Imagine waking up in the morning to the smell of a freshly baked tart, or taking an afternoon break with a slice of this goodness accompanied by a cup of tea or coffee.
Get ready to discover the recipe that will make every moment special, but before reading the recipe below, I leave you with other tarts to try!!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Closed Tart with Jam
- 2 3/4 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup butter (cut into pieces, very cold)
- 1 teaspoon lemon zest (grated)
- 1 egg (large)
- as needed jam (of your choice)
Tools
- Bowl
- Pie Pan springform 9.5 inches
- Plastic Wrap
- Parchment Paper
Preparation of Closed Tart with Jam
To prepare the closed tart with jam, first make a well with the flour and cut the butter into pieces straight from the fridge.
Place the butter pieces in the middle of the flour well and with your fingertips start working the dough very quickly to prevent the butter from melting with the heat of your hands.
When you have a rather crumbly mixture, add the sugar, lemon zest, and egg, and incorporate everything as quickly as possible.
Make a ball and wrap it in plastic wrap to let it rest in the refrigerator for at least 1 hour.
After the resting time, take the dough and divide it into two parts, one slightly larger for the base.
Roll out the larger dough on parchment paper to a few mm thick, then gently place it inside the tart mold.
Spread the base with your choice of jam, making a layer not too thin.
Now preheat the oven to 482°F in static mode and roll out the second dough, wrapping it on the rolling pin to then unroll it over the jam.
Trim off the excess edges with a knife, and you can do as we did, slightly marking the tart base with cuts every 3/4 inch across the surface.
First in one direction and then in the other, so you have more or less a lattice that allows the vapors to escape during baking and prevents the tart from puffing up.
Bake on the lowest rack of the oven for at least 25 minutes, checking the level of browning as every oven works differently.
When the tart is nicely golden on top, it will be ready.
Remove it from the oven and let it cool in the mold, then remove and wait for it to cool before tasting it and..
ENJOY YOUR MEAL
How to Store the Closed Tart with Jam
The closed tart with jam is really simple to make and is very delicious. It keeps well under a glass dome for 2 or 3 days.
You can freeze the closed tart with jam once it’s cold and already divided into portions so each time you want some, you take a piece out 30 minutes before eating it.
You can freeze the closed tart with jam once it’s cold and already divided into portions so each time you want some, you take a piece out 30 minutes before eating it.
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