The cherry jam tart is a dessert that truly pleases everyone, suitable for all seasons and appreciated by the whole family.
In it, a delicately vanilla and lemon-scented shortcrust pastry shell embraces a soft and delicious cherry jam filling.
Naturally, the taste of the jam can be varied, and you can use the one you prefer, while keeping the shortcrust pastry recipe unchanged, which I assure you is really excellent.
Delicious and crumbly, it is not excessively fatty, considering that it is still a shortcrust pastry.
The use of a pinch of yeast makes it just a bit softer.
The result will be exceptional, especially if a good homemade jam is used to fill the tart.
I remember that as a young girl, the first dessert I started to prepare under the supervision of my mom, who now watches over me from heaven, was a tart.
And since then, for a long time, in my house, the inevitable dessert for Sunday lunch was indeed a tart filled with one of the delicious jams made by my mom, from whom I inherited my love for cooking.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 337.73 (Kcal)
- Carbohydrates 55.18 (g) of which sugars 27.82 (g)
- Proteins 4.55 (g)
- Fat 11.71 (g) of which saturated 7.24 (g)of which unsaturated 4.27 (g)
- Fibers 1.04 (g)
- Sodium 59.77 (mg)
Indicative values for a portion of 80 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
- 2/3 cup sugar
- 1/2 cup butter (cold)
- 1 egg
- 1 egg yolk
- 1 tsp baking powder
- to taste salt (fine)
- 1/2 teaspoon vanilla extract
- lemon zest (grated from untreated lemon)
- to taste cherry jam
Tools
- 1 Bowl
- 1 Lemon zester
- 1 Rolling pin
- 1 Baking pan non-stick, 10 inches in diameter
- Plastic wrap
- Parchment paper
Steps
To prepare the cherry tart, start by mixing the flour with the cold butter in pieces in a bowl until you get a sandy mixture.
Then add the sugar, half a teaspoon of vanilla extract, the grated zest of an untreated lemon, and a pinch of salt.
Work well to distribute the ingredients.
Finally, add an egg and an egg yolk and the well-sifted baking powder.
Knead quickly until you get a homogeneous dough.
Wrap it in plastic wrap, flatten it, and place it in the fridge for at least half an hour.
In the meantime, make a parchment paper disc to cover the base of the baking pan.
I always recommend it for tarts to facilitate releasing the dessert.
If you don’t have a springform pan, prepare long strips to place diagonally under the parchment paper circle.
To make the strips and parchment circle adhere better to the pan, grease it or dampen it.
Remove the dough from the fridge and wait a few minutes before working it.
Take more than half and roll it out with a rolling pin between two lightly floured parchment sheets.
Lay the rolled-out base in the pan and shape the edges.
Prick the base with a fork.
Roll out the strips and, after spreading the desired amount of jam on the base, place the strips on top in a crossing pattern.
Sometimes, to lift the strips from the work surface without breaking them, I find it useful to use a rigid spatula for lasagna.
Bake at 350°F (180°C) in the lower-middle part of the oven in static mode for about half an hour.
In the last 5 minutes, switch to the grill function and raise the dessert level to favor browning on top.
Monitor the baking in this phase, as it only takes a few minutes.
If you prefer to use the convection function, keep the temperature at 340°F (170°C).
In this case, you don’t need to change the level of the pan.
Let it cool before removing the dessert from the mold.
To do this, simultaneously pull up the four strips. You will need someone’s help.
The cherry jam tart is now ready.
Storage
It can be stored at room temperature, under a glass dome, or in an airtight container for desserts, for about 4 days.
The shortcrust pastry alone can be frozen for 1 month, or stored wrapped in plastic wrap and kept in the fridge for about 3 days.
It can be stored at room temperature, under a glass dome, or in an airtight container for desserts, for about 4 days.
The shortcrust pastry alone can be frozen for 1 month, or stored wrapped in plastic wrap and kept in the fridge for about 3 days.
Here is a selection of products that are decidedly useful for making desserts. Many of these have been bought and tested by me. To view the recommended products, click here.
Here is a selection of products that are decidedly useful for making desserts. Many of these have been bought and tested by me. To view the recommended products, click here.
