Grandma’s jam tart. A delightful tart simple to prepare: perfect for breakfast, a snack, or to serve as a dessert at the end of a meal.
There is a sweet that greets you with its unmistakable aroma as soon as you enter grandma’s house: the grandma’s jam tart. It’s not just a dessert, it’s a real hug.
Grandma Teresa has been making it forever, it’s her signature dish, especially when hosting friends and family. Certainly, her legendary chicken with potatoes is never missing, but it’s the tart that ends the meal beautifully, winning over both adults and children.
This crust, so buttery yet incredibly crumbly, combined with the sweetness of the jam, is liked by everyone. There’s no guest who doesn’t ask for seconds and, above all, the recipe!
Today I am finally revealing the secrets of Grandma Teresa’s tart, so you can also bring it to your table.
But let’s see right away how to prepare the grandma’s jam tart.
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- Difficulty: Easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 7 oz butter
- 1 cup sugar
- 2 1/2 tsp baking powder
- 1 lemon zest
- 3 eggs
- 1 1/2 cups jam
- 1 pinch salt
Tools
- 1 Bowl
- 1 Plastic wrap
- 1 Rolling pin
- 1 Tart pan
Grandma’s Jam Tart
In a large bowl, mix the flour with the cold butter cubes until you get a sandy consistency (similar to large crumbs).
Add the sugar, baking powder, a pinch of salt, and lemon zest. Mix briefly.
Add the eggs and knead quickly until you form a smooth dough. Do not overwork the dough, or the crust will become elastic and hard.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
After the resting time, take 3/4 of the dough and roll it out with a rolling pin on a lightly floured surface to a thickness of about 1/6 inch.
Butter and flour a tart pan of 9.5-11 inches or line it with parchment paper. Gently transfer the dough into the pan, making sure it adheres well. Trim any excess.
Prick the bottom with a fork. Fill the crust with the jam.
With the remaining dough, create strips about 1/2 inch thick and place them on the jam to create the classic lattice. Seal the edges.
Bake in a preheated static oven at 356°F and let it cook for about 40-45 minutes. The crust should be golden, and the edges well cooked.
Once cooked, remove the tart from the oven and let it cool completely on a wire rack.
Before serving, dust with powdered sugar.
Storage
The tart keeps covered with a cake dome at room temperature for 4-5 days, retaining its fragrance. You can freeze the whole tart or slices, wrapped in aluminum foil, for about 1 month.
FAQ
What kind of jam can I use?
Use your favorite flavor (apricot, cherry, berries), or homemade preserves.
