Soft Jam Tart is a simple and delightful dessert. I love tarts of every kind; they remind me of the sweets my grandmother used to make — simple and delicious with that aroma that would instantly fill her small house. It was the classic jam tart, and the jam was strictly homemade. The shortcrust-like dough was most often made with lard instead of butter, something we no longer do today in the search for lighter options. The Soft Jam Tart is very simple and very quick to prepare, but absolutely delicious. A soft dough prepared in a few minutes, pressed directly into the pan and topped with plenty of jam of the flavor you prefer. I used my Apricot Jam made last summer, and I must say it was a wonderful discovery. Soft and lovely to eat for breakfast or at any time of the day. Only one bowl to prepare the dough, no rolling pin — you press it with your hands. If you are looking for a simple tart recipe this is the right recipe! Let’s run to the kitchen and prepare a delicious Soft Jam Tart together!
DON’T MISS THESE RECIPES TOO:
- CROSTATA CON CONFETTURA E FRUTTI DI BOSCO la semplicità che diventa poesia
- CROSTATA CON CONFETTURA E AMARETTI la ricetta semplice e perfetta
- TORTA MORBIDA CON CONFETTURA la torta perfetta a colazione
- CROSTATINE CON CONFETTURA il dolcetto che piace a tutti
- TORTA SOFFICE ALLE ARANCE la torta più morbida e profumata
- Difficulty: Easy
- Cost: Low cost
- Preparation time: 10 Minutes
- Cooking time: 35 Minutes
- Portions: For a 9.5-inch diameter pan
- Cooking methods: Oven
- Cuisine: Italian
- Energy 306.15 (Kcal)
- Carbohydrates 53.32 (g) of which sugars 29.35 (g)
- Proteins 4.61 (g)
- Fat 9.55 (g) of which saturated 5.84 (g)of which unsaturated 3.56 (g)
- Fibers 0.90 (g)
- Sodium 32.40 (mg)
Indicative values for a portion of 85 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 Soft Jam Tart
- 1 2/3 cups all-purpose flour (tipo 00)
- 2 eggs (medium)
- 6 tbsp + 1 tsp granulated sugar
- 6 tbsp (about 3/4 stick) butter, soft, cut into small pieces
- 1 teaspoon baking powder
- 1 packet vanillin (vanilla powder)
- 1 1/4 cups apricot jam
Preparation of the Soft Jam Tart
Preheat the oven to 338°F. Mix in a bowl the sifted flour with the eggs, the butter in small soft pieces, the sugar, the baking powder and the vanilla powder. Mix well first with a fork and then with your hands until you have a soft dough that is not sticky.
This dough is softer than a classic shortcrust and does not need to rest in the fridge. Line a 9.5-inch diameter pan with baking paper. Press the dough directly into the bottom of the pan with your hands, without rolling it out first.
Now, using a spoon or your fingers, make many holes on the surface of the tart without piercing through to the bottom. Generously cover with jam, filling the holes and spreading it across the entire surface.
Cover the pan with a sheet of aluminum foil. Bake the Soft Jam Tart in the hot oven for about 30-35 minutes. After the first 15 minutes remove the foil and continue baking; this way it will remain very soft and the jam on top will not dry out but stay delicious.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
You can replace the apricot jam with any flavor you prefer; the jam tart will always be special.
If you prefer, you can replace the butter with 80 ml of olive oil and the packet of vanillin with the grated zest of half an untreated lemon.
The Soft Jam Tart stays very soft for 2-3 days in a container.
How do you make shortcrust pastry? I leave all my recipes HERE
Also read my recipe for the Jam Tart
and my Strawberry Tart recipe 
