Who doesn’t love the jam tart? It’s one of those pantry desserts that never gets boring! Simple and genuine, perfect for both breakfast and snack! The classic jam tart usually has a buttery shortcrust. However, I wanted to prepare a version suitable even for those who are lactose intolerant. Indeed, my jam tart is butter-free. I often prepare my own butter-free sweets. Whether they are cakes, cookies, muffins, plumcakes, or tarts. Just like this apricot jam tart! We can fill the tarts with jams or preserves of our choice. My favorite is undoubtedly the apricot jam! The butter-free jam tart remains soft and keeps for days. In reality, it’s hard to save even a piece for the next day! It’s so delicious it’ll be gone in a flash! Let’s see together how to prepare the soft jam tart! Step-by-step photos included. Also, read my tips at the end of the article for a perfect tart!
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- Cost: Economical
- Preparation time: 20 Minutes
- Portions: about 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 3/4 cups all-purpose flour (or Type 0)
- 2 eggs (medium whole)
- 1 tbsp milk (or plant-based drink)
- 1/2 cup sugar
- 1/3 cup vegetable oil (or 100 g of cold butter in pieces)
- to taste lemon zest (or orange or both)
- 1 packet vanillin (only if you like it)
- 3 g baking powder
- 1 1/4 cups apricot jam (or to your taste)
Tools
- Bowl
- Tart Pan
- Ladle
- Rolling Pin
- Pastry Board
Steps
Preparing the jam tart is really simple!
Moreover, unlike the butter tart, the oil-based shortcrust doesn’t need to rest in the fridge!
This way you’ll prepare it much faster!
First, wash a lemon well, dry it, and grate its zest.
In a bowl, put the sugar and lemon zest. Rub them together with your hands until the sugar becomes moist.
This process will give your desserts a more intense lemon aroma!
At this point, add ALL the other dry ingredients (flour, baking powder, and vanillin)
Add the milk (or plant-based drink for those intolerant) which will make your shortcrust softer.
Finally, incorporate the eggs and then the vegetable oil. Mix inside the bowl with a fork.
When the dry ingredients have absorbed the liquid ones, turn the dough out onto a pastry board.
Quickly work with your hands until you get a non-sticky dough. Add more flour to combine only if necessary.
Once the oil-based shortcrust is ready, divide it into two dough balls, one larger for the base.
Line a tart pan with parchment paper and arrange the rolled-out base inside with a rolling pin.
Prick both the bottom and edges of the shortcrust with a fork.
Remember, the thickness should be neither too thick nor too thin.
Fill the tart with apricot jam (or whichever one you prefer).
With the remaining shortcrust, make the decorative strips.
Please handle the shortcrust gently as it is very delicate.
Apply the strips over the jam and then bake in a preheated FAN oven at 340°F for about 40 minutes!
Those who don’t have a fan mode can bake it in a STATIC oven, increasing the baking time by about 5-10 minutes.
Once ready, let it cool and then enjoy this simple, genuine, and delicious jam tart!
I hope you enjoyed this recipe! Come back to visit me soon!
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Storage and Useful Tips
The jam tart can be stored for about 3-4 days. In summer, you can keep it in the fridge if it’s excessively hot.
We can also freeze it (for a maximum of 2 months) and enjoy it a little at a time. Remember, it should be placed in food bags or wrapped with plastic wrap.
As for the flour, we can choose the classic Type 0 or the Type 00 as long as it’s a “weak” flour. Flour is weak when it has a W value ranging from 120 to a maximum of 170.
Bake the tart on the middle shelf of your oven. I use an electric oven but a air fryer oven is also fine. In this case, lower the temperature to 320°F and check often to avoid it getting too dark.
Important tip, avoid using jams and preserves that are too liquid as they might ooze out of the edges and ruin the tart!
Do not overdo it with the amount of jam. With these shortcrust amounts, 320 g of jam is more than enough!
