The Donut Tart is a variation of the classic shortcrust pastry recipe. Tasty and original, it can be filled as you like, with various creams or jams. For the recipe, I used my indispensable butter shortcrust pastry, crumbly and fragrant. I love making tarts – one of my favorites is the sour cherry biscuit tart and the ricotta and pistachio tart or even the ricotta and sour cherry tart. Here is the recipe, and if you try it, let me know!!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 350.50 (Kcal)
- Carbohydrates 60.81 (g) of which sugars 31.20 (g)
- Proteins 4.49 (g)
- Fat 10.78 (g) of which saturated 6.75 (g)of which unsaturated 3.83 (g)
- Fibers 1.12 (g)
- Sodium 21.37 (mg)
Indicative values for a portion of 70 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
- 1/2 cup butter
- 2 eggs
- to taste lemon zest
- 1/2 cup sugar
- 2 1/2 cups all-purpose flour (+ for dusting the board)
- 1 1/2 cups strawberry jam
- to taste granulated sugar
- 1/2 teaspoon baking powder
Tools
- 1 Pan
How to Make the Donut Tart
To make the donut tart, place the flour, baking powder, eggs, and butter in a bowl.
Mix with your hands until you form a smooth and soft dough, then cover with plastic wrap and let rest in the refrigerator for 30 minutes or in the freezer for 15 minutes.
At this point, roll out the dough on a floured sheet of parchment paper and fill with the jam of your choice, then roll it up.
Transfer onto a donut mold lined with parchment paper, then decorate with granulated sugar.
Bake in the oven at 355°F for about 35-40 minutes or until golden.
Remove from the oven and let cool completely before slicing.
Storing the Donut Tart
The donut tart can be stored under a cake dome for several days. It can be frozen both raw and cooked; if freezing raw, wrap it well in plastic wrap. If you prefer to freeze the cooked tart, let it cool completely, cut it into portions, and then wrap it in a food bag.
FAQ (Frequently Asked Questions)
How to prevent the tart from becoming too moist?
Simply bake it on the lowest oven rack, but not the very bottom. Alternatively, you can sprinkle a very thin layer of breadcrumbs or chopped almonds on the base.
How do I calculate the quantities for a tart?
You need to consider three factors: the thickness, the size of the pan, and the filling. For example, a classic tart with jam and a 8-inch pan yields about 10 portions.
Watch the video recipe:
