Tart with jam and berries — a dessert that wins you over with its simplicity. When the day isn’t going well I know the perfect remedy to make the sun shine again. I shut myself in my kitchen and, among eggs, sugar and flour, I prepare a delightful dessert. Just like the recipe I want to share today: a Cake with jam and berries, simple to make and absolutely delicious. The tart with jam and berries is one of those desserts that speak of love in their simplicity. The shortcrust pastry base, crumbly and buttery, holds a soft heart of raspberry jam that gently melts when cut. On top, the berries, fresh or frozen (raspberries, currants, blueberries and blackberries) add color, freshness and a slight tart note that makes every bite perfectly balanced. Its beauty is natural, without excess: many small shortcrust hearts replace the classic lattice and let the filling show through — raspberry jam, the berries and a light dusting of powdered sugar. It’s the perfect jam tart for a special breakfast, an afternoon snack or a romantic end to a meal, a dessert that holds all the warmth of things made with love. Because sometimes, to say “I care about you,” a freshly cut slice of cake and the aroma that fills the kitchen are enough. And I also suggest you don’t miss the Tart with custard and sour cherries and the Tart with ricotta and chocolate. This tart is not just a dessert: it’s a gesture of love. It’s the perfect choice to surprise someone with something authentic, prepared calmly and from the heart. Because the most beautiful desserts aren’t the complicated ones, but those that know how to tell a story. And this one, with every slice, tells the sweetest story of all. Let’s head to the kitchen and prepare together an irresistible Tart with berries and jam.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: For a 9.5-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 298.71 (Kcal)
- Carbohydrates 52.36 (g) of which sugars 23.85 (g)
- Proteins 4.28 (g)
- Fat 9.13 (g) of which saturated 5.39 (g)of which unsaturated 3.72 (g)
- Fibers 4.68 (g)
- Sodium 17.74 (mg)
Indicative values for a portion of 100 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 for the Tart with raspberry jam
- 1 egg
- 1 egg yolk
- 3.2 oz granulated sugar
- 3.2 oz butter
- 2 1/4 cups all-purpose flour
- 1/2 lemon zest (untreated)
- 1/2 teaspoon baking powder
- 1 cup raspberry jam
- 1 1/3 cups mixed berries
- to taste powdered sugar (for decorating)
What you need
- Cookie Cutters
- Tart pan
- Cookie Cutters
How to prepare the Tart with jam and berries
You can prepare the shortcrust pastry either by hand or using a stand mixer. Mix the softened butter, cut into small pieces, with the flour and the sugar. Add one whole egg and one egg yolk, the baking powder and the grated zest of half an untreated lemon. Work the dough quickly until you have a soft but not sticky dough.
Form a disk, wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes. In the classic shortcrust pastry recipe baking powder isn’t used; I add half a teaspoon to obtain a slightly softer pastry.
Roll out two-thirds of the shortcrust pastry on a lightly floured surface. Line an oiled or parchment-lined 9.5-inch pan with the pastry. Prick the bottom with the tines of a fork. Crumble the amaretti cookies simply with your hands and distribute them over the entire surface.
Cover with a layer of raspberry jam. Finally add the mixed berries on top of the jam. If you use frozen berries, let them thaw completely first and then dry them well on paper towels.
Roll out the remaining shortcrust pastry and use heart- and flower-shaped cutters to make decorations to place on the tart. If you prefer, you can cut strips to arrange in a classic lattice. Bake the tart in a preheated static oven at 356°F for 30 minutes. Let it cool before transferring to a serving plate and decorate as desired with powdered sugar.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The tart can be kept at room temperature for 1–2 days, covered with a cake dome or in a container.
Also try the recipe for the Whole-wheat loaf cake with berries.
Your questions
How can I prevent the jam tart from becoming too soggy on the bottom?
You can partially blind-bake the base for about 10 minutes or sprinkle the bottom with a thin layer of breadcrumbs, crumbled amaretti as I did, or almond flour, and don’t overdo the quantity of jam. These precautions help keep the pastry crumbly even at the base.
Which jam is best for a berry tart?
You can use raspberry, strawberry, blueberry or mixed berry jam. The important thing is to choose a good-quality jam that is not too runny, to get a compact and well-balanced tart.
Can I use fresh or frozen berries?
Yes, you can use both. Fresh berries are ideal for the final decoration, while frozen ones should be thawed first and well dried to avoid releasing too much water.
Can I make the tart in advance?
Yes, you can prepare the shortcrust pastry base the day before and store it in the fridge or even freeze it. The baked tart can also be prepared in advance.
