The almond and jam tart is an aromatic dessert, simple yet incredibly good. I found a similar recipe in an old book that belonged to my mother-in-law and I immediately wanted to try it. It was a spectacle! The almond and jam tart melts in your mouth, consisting of a super crumbly shortcrust pastry with only yolks, a creamy jam filling (I used cherry jam, which I adore) and a layer of slightly caramelized almonds. It’s a delight for the palate, one bite and you’ll be in love 😀
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups all-purpose flour
- 6 tbsp sugar
- 5 tbsp butter
- 3 tbsp jam
- 2 egg yolks
- 1 pinch baking powder
- 1 pinch salt
- 1 lemon zest
- 1 cup sliced almonds
- 2 tbsp sugar
- 2 tbsp butter
- 1 tbsp water
- 1 pinch salt
Steps
● The almond and jam tart is very simple and quick to prepare. First, make the shortcrust pastry: in a bowl, mix the flour, sugar, butter at room temperature, baking powder, and salt quickly.
● Add the egg yolks and form a nice dough, roll out the pastry on the base of a pan lined with parchment paper (only on the base, not the sides).
● In a pan, melt the butter, sugar, water and then add the sliced almonds, combining all ingredients. Add a pinch of salt.
● Spread the jam over the pastry surface and then add the almonds, distributing them evenly.
● Bake the almond and jam tart in a preheated oven at 350 degrees Fahrenheit for 25-30 minutes. Garnish with a bit of powdered sugar if desired.
Notes:
The almond and jam tart can be stored at room temperature for 4-5 days. You can use jam (preserve) of your preferred flavor; I used cherry.
Other tart recipes HERE
