The stencil tart with jam is a very scenic and at the same time tasty homemade dessert.
For the perfect success of the tart, it is essential to start with an excellent base, namely the shortcrust pastry, and then use the specific stencils that can be found online or in well-stocked pastry shops.
The tart is the homemade dessert par excellence, along with bundt cakes, and is usually filled with jams or marmalades or with the more indulgent spreads.
I decided to use a fragrant mulberry jam that I bought during a trip to Sicily and a floral stencil.
The stencil technique applied to tarts or cookies is really fun and easy to do, and it gives a really beautiful final result, so much so that such a dessert can also be given as a gift.
Are you curious to see how I made the stencil tart with jam?
READ THE F.A.Q. AND TIPS AT THE END OF THE RECIPE
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, Mother's Day
Ingredients
For a stencil tart with jam of 20/22 cm diameter
- 4 cups all-purpose flour
- 1 cup butter
- 1 1/4 cups granulated sugar (fine)
- 2 large eggs
- vanilla
- lemon zest
- 1 cup jam
- unsweetened cocoa powder
Tools
- Set stencil
- Tart Pan removable bottom
- Rolling Pins
Steps
For the recipe and steps of the shortcrust pastry, refer to this link where you will find all the details and photographic steps.
After resting in the fridge, take the shortcrust pastry, divide the dough in half and roll out the first disc to a thickness of 1/16 inch, cover the pan (if it’s nonstick like the one in the link, no need to grease) and pierce the bottom.
Fill the bottom with the chosen jam and briefly place in the fridge.
Roll out the remaining dough, momentarily place it on a baking sheet lined with parchment paper (so it can be moved to the fridge for resting), place the chosen stencil mask on top and fill the gaps with cocoa. For this operation, it is best to use a small brush to help remove excess cocoa. If the surface to “draw” is larger because you have a bigger tart, move the stencil by lifting it gently to avoid smudging the design.
Place in the fridge for about 15 minutes: this will make it easier to cover the tart. Then gently place it on the base and trim the edges with a smooth knife or a wheel. Seal the edges and bake in a preheated oven at 350°F for about half an hour. Wait for it to cool completely and then transfer it to a serving tray.
Storage:
It keeps well in a cupboard like a regular tart.
It keeps well in a cupboard like a regular tart.
Tips:
With the pastry scraps, you can make fun little cookies to serve with tea or hot chocolate.
FAQ (Frequently Asked Questions)
What other shortcrust pastry can I use?
The most suitable shortcrust pastry is this one. You can try with the pistachio one, as long as there is no baking powder, otherwise the designs will deform.
Are the stencils reusable?
Yes, they are easy to wash and can be reused indefinitely.
