Grape Jam Tart: a dessert not to be missed!
The Grape Jam Tart is a traditional dessert that brings with it the authentic flavors of the past.
I really enjoy trying the local products, such as this Abruzzo ‘Scrucchiata’ jam, which gives the tart a unique taste.
But I know it’s hard to find: that’s why I’m telling you right away that even a good grape jam works just fine.
Often, the problem with the tart is the shortcrust pastry: it tends to be hard, too elastic or crumbles excessively, ruining the final appearance and texture.
The secret to the perfect, crumbly, and fragrant pastry lies in the method of preparation.
Here’s the trick: you must not overwork the dough. The butter must be cold and you must work it quickly with the flour and sugar until you get a ‘sandy’ consistency (the sanding technique). Only at the end do you add the egg and quickly compact the dough.
This ensures that the shortcrust pastry, crumbly and fragrant, perfectly complements the sweetness of the jam, creating a balance of flavors.
It’s an easy dessert to prepare and requires simple ingredients. Perfect to enjoy on its own, this tart will surely become one of your favorite recipes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: cake pan diameter 9.5 inches
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for GRAPE JAM TART
- 4 cups all-purpose flour
- 7 oz butter
- 3 eggs
- 1 cup sugar
- 3.5 tbsp milk
- 1 tsp baking powder
- 1 lemon zest
- salt (pinch)
- 18 oz grape jam
Tools
- Kitchen Scale
- Bowl
- Plastic Wrap
- Pastry Wheel
- Springform Pan
Procedure for GRAPE JAM TART
In a bowl, briefly work the cold butter cut into cubes with the granulated sugar using a paddle attachment or a mixer.
When the mixture becomes crumbly, add the eggs, a pinch of salt, grated lemon zest, milk, and the flour with the baking powder.
Knead until a homogeneous dough is obtained. Form a ball, wrap it in plastic wrap, and place it in the refrigerator for at least 1 hour.Roll out three-quarters of the shortcrust pastry on a floured surface, creating a disc about 0.2 inches thick. Line a buttered springform pan (9.5 inches in diameter) and prick the base with a fork.
Spread the grape jam evenly over the base. Roll out the remaining dough and cut strips with a fluted pastry wheel. Place them in a lattice pattern over the jam.Bake in a preheated oven at 356°F for about 30 minutes. Remove from the oven and let cool before removing from the pan.
Note Ingredients
Butter: You can replace the butter with margarine for a lactose-free version.
Grape Jam: If you can’t find ‘Scrucchiata’, you can use any good quality grape jam.
Storage
The tart keeps at room temperature in an airtight container for 3-4 days. You can also freeze it, wrapped in plastic wrap, for up to 2 months.
Alternatives/Variants
1 – Fruit Tart: You can replace the grape jam with apricot or peach jam (same amount).
2 – Chocolate Tart: Add 3.5 oz of cocoa to the shortcrust pastry for a richer dessert.
Usage and Pairings
This tart is ideal to serve with afternoon tea, but it also pairs well with a glass of sweet wine or a coffee.
Origins/History of the Recipe
The tart is a dessert that has ancient origins and is found in many culinary cultures. The variant with ‘Scrucchiata’ grape jam is particularly widespread in Abruzzo, where the tradition of jam production is deeply rooted. This dessert represents a deep connection with local history and culture.
FAQ (Questions and Answers)
Can I use another jam?
Yes, you can substitute the grape jam with another jam of your choice, like apricot or peach.
Can the shortcrust pastry be prepared in advance?
Absolutely! You can prepare the shortcrust pastry and store it in the refrigerator for up to 2 days.
How can I make the tart more decorative?
You can add fresh fruit over the jam before baking, or sprinkle with powdered sugar once the tart is cooled.
