The walnut and jam tart is a very simple dessert, perfect to prepare as a treat after a meal with friends and family. An extremely easy recipe that my mom makes when she has guests for lunch or dinner. It involves making a shell of shortcrust pastry and filling it with jam and walnuts. I used apricot jam, but you can replace it with whichever one you prefer.
In this dessert, you will enjoy the contrast between the softness of the jam and the crunchiness of the walnuts. We are not big fans of desserts with shortcrust pastry, particularly my husband isn’t fond of tarts. However, this version won him over, and he even suggested a variation: adding apples. As a lover of apple desserts, I think it’s a great idea to try making this version as well. I suggest you try both and then tell me which one was your favorite. Now let’s get into the kitchen, because the walnut and jam tart will be ready in just a click!
If you are interested in other shortcrust pastry recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 647.06 (Kcal)
- Carbohydrates 85.18 (g) of which sugars 44.86 (g)
- Proteins 8.96 (g)
- Fat 31.74 (g) of which saturated 14.00 (g)of which unsaturated 8.20 (g)
- Fibers 2.36 (g)
- Sodium 27.16 (mg)
Indicative values for a portion of 107 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 1/2 cups all-purpose flour
- 1 egg
- 3/4 cup sugar
- 2/3 cup butter
- vanilla (to taste)
- 7 oz apricot jam
- 1 cup walnut halves
Tools
- Bowl
- Pastry Board
- Rolling Pin
- Tart Pan 9.5 in
- Spoon
- Fork
Steps
First, prepare the shortcrust pastry. Place the slightly softened butter and powdered sugar in a bowl and mix with a spoon until a cream is obtained. Add a pinch of vanilla and the egg. Continue mixing until all the ingredients are combined.
Now incorporate the flour and mix first with the spoon, then when the flour has absorbed the liquids, start kneading with your hands until you obtain a smooth and homogeneous dough. Wrap the dough in cling film and let it rest for at least 1 hour. In the meantime, butter a 9.5-inch tart pan with butter and flour it, taking care to remove the excess flour.
Now take the dough out of the fridge, remove it from the cling film, and place it on a lightly floured pastry board. With the help of a rolling pin, roll out the pastry to a thickness of 1/4 inch, giving it a round shape slightly larger than the tart pan. Wrap the pastry around the rolling pin and place it in the pan. Fit it well inside and pass the rolling pin over the edges, removing the excess pastry. With the leftover pastry, I made some cookies.
Prick the bottom of the tart with the tines of a fork and, with a knife, make diagonal cuts on the edges to create a decoration. Now place the tart in the fridge for half an hour. This way, it won’t deform during baking.
In the meantime, shell the walnuts. After the resting time, take the tart and spread the jam over it. Then add the walnuts on the entire surface and bake in a preheated oven at 356°F (180°C) for 30 minutes with a fan setting. The baking times are relative because they depend on the type of oven you have.
The walnut and jam tart is ready! Take it out of the oven, let it cool before slicing and serving.
Variations and Tips for the Walnut and Jam Tart
The tart can be stored in a cool and dry place under a glass dome for two to three days.
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FAQ Questions and Answers for the Walnut and Jam Tart
Can I substitute the apricot jam?
Yes, you can use berry, peach jam, or whichever you prefer.
Is it possible to freeze the tart?
No, the tart cannot be frozen, but you can freeze the shortcrust dough. Alternatively, you can prepare it in advance and store it in the fridge for up to one or two days.
