Multicolored Pantry-Clearout Tart: An anti-waste recipe using leftover jams
If there’s a dilemma every cooking enthusiast knows, it’s what to do with the “jar bottoms.”
You know that scant spoonful of cherry jam, that bit of apricot preserve and the leftover lemon marmalade lurking in the fridge—too little for a serving, too much to throw away?
Good news: I have the solution that will transform those pantry leftovers into your next masterpiece!
This Multicolored Tart is an “Empty-the-Pantry” recipe, the most fun and visually pleasing way to use up bits of jam, preserves and jellies.
The idea is simple but the result is striking: by using different colors and flavors (red cherry, scarlet strawberry, orange apricot, yellow lemon) and alternating them in a shortcrust lattice, you’ll get a dessert with a complex, varied taste that’s also a joy to look at.
Everything starts with a perfect shortcrust pastry, made quickly and needing just one crucial rest in the refrigerator to ensure it stays crumbly and doesn’t break during baking.
The method is accessible to everyone, and between us, don’t worry if the lattice strips aren’t perfectly regular: the beauty of this tart is in its imperfection and the spontaneity of the filling.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: Tart pan 9 in
- Cooking methods: Oven
- Cuisine: Italian
Ingredients Amounts for a 9 in tart pan
- 1 2/3 cups all-purpose flour
- 6 tbsp butter
- 1/2 cup + 1 tbsp granulated sugar
- 1 egg (+ 1 yolk)
- 1 pinch salt
- 3 tbsp + 1 tsp cherry jam
- 3 tbsp + 1 tsp strawberry jam
- 3 tbsp + 1 tsp lemon marmalade
- 3 tbsp + 1 tsp apricot jam
Tools
- Kitchen scale
- Bowl
- Pastry wheel
- Tart pan
Procedure Multicolored Pantry-Clearout Tart
In a large bowl, mix the flour and sugar. Make a well on your work surface or keep them in the bowl. In the center add the butter cut into pieces, the whole egg and the extra yolk, and a pinch of salt. Work the ingredients quickly with your hands (or in a stand mixer with the paddle attachment) until you get a homogeneous dough. Working quickly prevents the dough from overheating.
Wrap the ball of shortcrust pastry in plastic wrap and let it rest in the refrigerator for at least one hour. This step is crucial for a crumbly texture.
Take out the dough, remove the plastic wrap and roll out 2/3 of the pastry with a rolling pin until you have a circle large enough to line the bottom of a 9 in tart pan. Line the pan (already buttered and floured or with parchment paper on the base). Prick the bottom with the tines of a fork. Spread a thin layer (about 2 tsp) of lemon marmalade over the entire base; this layer acts as a “sealant” for the crust.
From the leftover shortcrust, cut strips about 3/8 in thick and form the tart edge. With the remaining dough, cut 8 thin strips (about 3/16 in wide each) using a fluted pastry wheel and lay them over the base, forming regular diamonds. Don’t worry if the lattice isn’t perfect; the final effect will still be beautiful!
Fill each diamond of the lattice with a small spoon, alternating the jams and marmalades chosen for the multicolored effect: cherry, strawberry, apricot and lemon. Bake in a preheated static oven at 356°F and cook for 20–25 minutes, or until the shortcrust is golden. Remove the tart from the oven, let it cool completely in the pan and then unmold it.
Ingredients Notes and Substitutions
Butter: Cold butter cut into cubes blends better with the flour for a crumblier result (the “sablé” technique). If you prefer working quickly by hand, you can use softened butter as suggested.
Flours: For a more rustic flavor, replace 50 g of all-purpose flour with whole wheat flour or almond flour (about 1/3 cup).
Filling: For a more balanced flavor, alternate sweet jams (cherry, strawberry) with slightly tart ones (lemon, berries). Don’t use more than 4–5 different flavors so the tart doesn’t become too confusing.
Storage
The Multicolored Tart keeps well at room temperature for 3–4 days, covered with a glass dome or stored in an airtight container.
Given the amount of jam, which acts as a natural preservative, this tart stays fresh for a long time. If it’s very hot, you can keep it in the refrigerator.
Creative Alternatives and Variations
Single-Color Themed Tart: For a super elegant effect, use only one jam (e.g. 200 g of dark mixed berry jam) and skip the lattice, making just a decorative edge.
Aromatic additions: For a winter flavor, add 1 teaspoon of cinnamon to the dry ingredients. For a summery touch, add the zest of 1 unwaxed lemon.
Savory Pantry-Clearout Tart: Use the same shortcrust base (omit the sugar and add 2 tbsp of grated cheese) to recycle leftover pesto, olive tapenade or mushroom cream into a savory tart for appetizers.
Pairings and Serving Suggestions
The Multicolored Tart is perfect for casual, convivial occasions:
Breakfast or Snack: Ideal with a cup of coffee or a robust black tea (like Assam or Ceylon) to balance the filling’s sweetness.
Evening Dessert: Serve with a scoop of vanilla ice cream and a sprinkle of chopped almonds for an elegant touch.
Pairing: The variety of flavors in the tart goes well with a light passito wine, such as a Moscato from Pantelleria, which enhances the fruit without overpowering the different aromas.
Origins and History of the Recipe
The tart is one of Italy’s oldest and most beloved desserts, dating back to the Late Middle Ages. Historically, the tart was a simple, peasant way to preserve fruit beyond its season by using it in the form of jams. Creating a lattice of dough on the surface was initially functional (to prevent jam from spilling out) and later became a distinctive decorative element. The “Pantry-Clearout Tart” is the modern evolution of this tradition, where the anti-waste ingenuity of our grandmothers meets contemporary creativity and vibrant colors.
FAQ (Questions & Answers)
1. My shortcrust lattice broke during baking. What went wrong?
Most likely the dough was too warm or it hadn’t rested long enough in the refrigerator. If the pastry isn’t cold, the butter melts too quickly in the oven, making it fragile. Make sure the dough rests for a full hour.
2. Can I use only marmalades or only jams? What’s the difference?
Yes, use whichever you prefer! “Marmalade” typically refers to citrus-based products (lemon, orange), while “jam” or “preserve” refers to other fruits (strawberry, cherry, apricot). For this recipe both work well. The important thing is they shouldn’t be too runny.
3. If I don’t have a 9-inch springform tart pan, what can I use?
You can use a regular round baking pan of about 8.7 in (22 cm) or 9.4 in (24 cm), lining it completely with the pastry and parchment paper. Baking times won’t change significantly. Alternatively, make several mini tartlets and reduce the baking to about 15 minutes.
