Jam tart, a very simple and delicious dessert that never disappoints, perfect for ending a meal in company, or for a genuine breakfast or snack. A recipe that everyone always loves, both adults and kids, and that can be filled with any type of jam. As a raspberry lover, I’ve chosen raspberry jam. A bit halfway between tart and sweet, it gives the right contrast with the sweetness of the shortcrust pastry.
I learned to make shortcrust pastry during a course with one of the contestants from Bake Off Italy: Carlo Beltrami. I attended this course thanks to a gift from my husband and daughters, where he explained how to make a cream tart. I confess that the only occasion I tried to replicate it at home was for Giorgia’s birthday a few years ago. I remember well that it took me a couple of days to make this dessert. After which I never tried again, despite my daughter begging me every year to make it for her! I started, however, to perfect my shortcrust pastry, thanks to some tips and suggestions given by Carlo during the course.
All this preamble to tell you that my tart is really delicious! For this version, I added a bit of baking powder to the dough to satisfy my husband, who prefers it softer and less crunchy. Of course, you can omit it, as a shortcrust pastry normally requires. Also, I used both granulated sugar and powdered sugar. Again, you can use only one of the two and therefore choose whether to use only granulated sugar or only powdered sugar, obviously doubling the single quantity. Clearly, the final result will vary based on the type of sugar chosen, but without compromising the success of the recipe. As for the jam, I think I’ve already told you, but you can choose whichever you prefer. And now, let’s go to the kitchen together, because the simple jam tart will be ready in a click!
If you’re interested in other dessert recipes with shortcrust pastry, also check out:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 316.35 (Kcal)
- Carbohydrates 56.39 (g) of which sugars 21.84 (g)
- Proteins 5.85 (g)
- Fat 8.70 (g) of which saturated 5.30 (g)of which unsaturated 3.11 (g)
- Fibers 1.18 (g)
- Sodium 21.37 (mg)
Indicative values for a portion of 77 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 3.5 tbsp butter
- 2 tbsp granulated sugar
- 2 tbsp powdered sugar
- 1 egg
- 1 tsp baking powder
- 1 packet vanillin
- 1/2 cup raspberry jam
- butter (as needed)
- all-purpose flour (as needed)
Tools
- Tart pan 9.5 inches with removable bottom
- Bowl
- Rolling board
- Rolling pin
- Spoon
Steps
First, prepare the shortcrust pastry. Mix the softened butter with the vanillin, powdered sugar, and granulated sugar in a bowl until creamy. If you prefer, you can also use just granulated sugar or just powdered sugar. In this case, you will need to add 4 tbsp of granulated or powdered sugar. You will achieve a different texture for the tart.
Then add the egg and continue mixing with the spoon until well combined. Add the flour and baking powder, and continue kneading by hand until you get a smooth and homogeneous dough ball. You can omit the baking powder if you prefer. I chose to use it for a softer and less crumbly shortcrust. Wrap the dough ball in plastic wrap and let it rest in the refrigerator for at least 1 hour.
Then add the egg and continue mixing with the spoon until well combined. Add the flour and baking powder, and continue kneading by hand until you get a smooth and homogeneous dough ball. You can omit the baking powder if you prefer. I chose to use it for a softer and less crumbly shortcrust. Wrap the dough ball in plastic wrap and let it rest in the refrigerator for at least 1 hour.
After resting, sprinkle the surface with a little flour and take the shortcrust dough ball. Take a portion for the lattice strips and roll out the rest of the dough with a rolling pin to a thickness of half an inch. If you prefer, you can roll it between two sheets of parchment paper. Then, wrap the dough around the rolling pin and place it inside a removable bottom tart pan with a diameter of 9.5 inches, previously greased and floured.
Arrange the edges well, removing excess dough, and prick the base with a fork. Spread the jam and cut 1-inch wide strips from the reserved shortcrust dough.
Bake the tart in a preheated oven at 340°F with fan function for 30 minutes, or until the surface is golden. After baking, let the tart cool before removing it from the pan and slicing it.
Storage and Tips for the Jam Tart
The jam tart can be stored in a cool, dry place for 2 or 3 days, covered with a glass dome or aluminum foil.
FAQ Questions and Answers for the Jam Tart
Can I omit the baking powder?
Yes, of course, it’s not mandatory. You can add it if you want a tart with a softer and less crumbly texture.
Can I use only granulated sugar?
Yes, of course, you will get a more rustic tart. Remember to use 4 tbsp of sugar in this case.
