The tart is an evergreen classic. A dessert I often make, it’s always a hit in my house. It’s ideal for breakfast or as a dessert. The tart never gets old.
You can prepare it well in advance and bring it to friends’ or relatives’ homes for a delicious after-dinner. I used an oil-based pastry and cherry jam. But now come with me as we start baking.
Happy cooking, Giusi.
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- Difficulty: Very Easy
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 2/3 cups all-purpose flour (Or type 0 or type 1 flour)
- 3 oz granulated sugar
- 1 teaspoon baking powder
- 1 lemon (Grated zest)
- 2 eggs
- 5 tablespoons vegetable oil
- 1 1/4 cups cherry jam
Steps
In a bowl, work the sugar with the lemon zest; the more you work these two ingredients, the more intense the aroma will be.
Also add the eggs and oil, and begin to gradually add the flour and baking powder.
Work all the ingredients until a dough ball is formed.
Remove about 150 g of dough to make the strips.
Roll out the larger dough and place it inside a 10-inch diameter pan, trim the edges and level the jam inside.
Create strips with the leftover dough and lay them over the jam.
Bake in a preheated static oven at 355°F for 30/35 minutes.
Don’t miss my recipes on my Instagram page Pasticcidigiu ⬅️
If you want to see all my other recipes click here to start browsing.
Storage
The tart can be stored for 3 days at room temperature covered by a glass dome or inside a container.
