The Christmas tart is a dessert that cannot be missing from our table. Along with panettone or pandoro, a homemade dessert is an absolute must. This Christmas tart recipe is simple and very scenic. The shortcrust pastry is spiced, perfect for Christmas. The mold I used is very beautiful and elegant; in fact, it’s the same mold I used to make the cocoa tart with jam. I used red currant jam to give that Christmas red touch. Obviously, the decorations I chose were perfect, simple yet perfect for Christmas. Get the Christmas cookie cutters you like best and unleash your creativity.
Merry Christmas friends, see you soon, Susy❤️
I also leave you with:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Energy 518.87 (Kcal)
- Carbohydrates 92.70 (g) of which sugars 50.13 (g)
- Proteins 6.88 (g)
- Fat 14.68 (g) of which saturated 9.15 (g)of which unsaturated 5.20 (g)
- Fibers 1.78 (g)
- Sodium 142.07 (mg)
Indicative values for a portion of 160 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 Christmas Tart
- 2 1/2 cups all-purpose flour
- 3/4 cup brown sugar
- 1/2 cup butter
- 1 egg
- 1/4 cup acacia honey
- 2 pinches ground ginger
- 2 pinches nutmeg
- 1 tsp ground cinnamon
- 1 pinch salt
- 1 pinch baking soda
- as needed red currant jam
- Mold
- Cookie Cutter
Preparing the Christmas Tart
In a large bowl, put the flour, sugar, salt, spices, baking soda, and cold butter cut into pieces, and work with your hands to create a sandy dough. Add the honey and the egg, continue working it with your hands, compacting it into a nice dough.
The spiced shortcrust pastry is ready: wrap it in plastic wrap and let it rest in the fridge for a couple of hours before using it.
Resting in the fridge is essential to make it more elastic and to blend all the spicy aromas that make it special.After the time has passed, take it out of the fridge, roll it out on the rolling board, position it on the mold, and remove the excess from the edges.
Put the jam, I used red currant, and then decorate it with the cookie cutter.
Bake in a preheated oven at 356°F for about 40 minutes, take the Christmas tart out of the oven, let it cool, and then serve it at the table.
