The crumble shortbread with jam is a simple and wholesome pie that always pleases everyone. It’s made with an eggless shortcrust pastry, very crumbly and fragrant, like classic shortbread cookies, and it can be prepared in just a few minutes directly with a mixer (or even by hand if you prefer). The recipe is super fast, no complicated steps, just a crumbled dough and a generous filling of jam of your choice, depending on your taste or what you have in your pantry.
It’s the perfect dessert for an afternoon break, perhaps accompanied by a cup of tea, but it’s also great for breakfast or as a dessert after a meal. A homemade and versatile cake, ideal when you’re craving something delicious and comforting, try it and you’ll see how good it is!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Seasonality: All seasons
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup butter (cold)
- 1/3 cup sugar
- 1 pinch salt
- 3/4 cup jam (cherry or other of choice)
- powdered sugar
For a 9-10 inch pan, double all quantities.
Tools
- Springform Pan 7 inch
- Parchment Paper
- Mixer
Preparation
Place the cold butter, cut into cubes, and sugar in the mixer (or food processor). Mix with the blades for a few moments, then add the flour and mix until you get a homogeneous mixture.
Compact the dough with your hands, wrap it in plastic wrap and place in the refrigerator to rest for 20-30 minutes.
After the time has passed, divide the shortcrust pastry into two parts and place one half on the bottom of the springform pan (previously greased or lined with parchment paper). Place the other half in the refrigerator.
Compact the base with your hands, trying to also create a small edge (1).
Place the pan in a static oven at 350°F and bake for 15 minutes.
Then remove from the oven and fill it with jam (2).
Finally cover with the remaining dough, crumbling it with your fingers (3).
Put the cake back in the oven (still at 350°F) and finish baking for another 30 minutes or until the shortcrust pastry is dry and just golden.
Remove the cake from the oven and let it cool inside the pan.
When it is cold, remove the pie from the springform pan, transfer it to a plate and sprinkle it, if desired, with a little powdered sugar.
The crumble shortbread with jam is ready, delicious, crumbly, and fragrant.
Advice and Notes
Two-step baking is necessary to properly dry the shortcrust base. Since there is no leavening agent, removing the cake from the oven won’t cause any harm.
The eggless shortcrust pastry is more crumbly and delicate than the classic one: wait until the cake has cooled completely before unmolding it, otherwise it might break.
You can fill the pie with the jam of your choice, in my case I chose cherries.
FAQ (Questions and Answers)
Don’t I need to add any leavening agent?
No, this dough does not require any leavening agent.
Can I reduce the amount of butter or replace it with oil?
I advise against changing any quantities to avoid compromising the success of the cake. Oil is not suitable for this recipe as it won’t provide the same texture and crumbly quality.
