Instructions

• First, prepare the shortcrust pastry:

  You don’t need a specific shortcrust, you can use any recipe you like. If you need a suggestion, you can refer to my shortcrust pastry collection where you can find all the pastries I’ve published so far.

  If you’re undecided and don’t know which one to choose, I’ll leave you the two most classic pastries I have, which are undoubtedly the most versatile and suit jams of any flavor:

  – the my classic shortcrust pastry (an evergreen recipe)

  – the cream shortcrust pastry (which doesn’t crumble and is very easy to work with).

• After dividing the shortcrust dough in half and rolling out the base on the pan (buttered and floured or lined with parchment paper), prepare rolls of dough.

  Use the rolls, longer or shorter depending on how they turn out, to create a fantasy design, a geometric grid, a sector division, basically a more or less chaotic creation, whatever your artistic vein decides 💪

  Pour the jam of your choice into each section.

  Below are two tarts before baking. In the first one, I used blueberry and lemon jam. In the second, orange jam, pumpkin and apple jam, cranberry jam (oops, I don’t remember exactly!), and finally in the smallest section, bergamot jam.

  

• Like all tarts, these bi-tri-quadracolor ones can be decorated with chopped almonds, walnuts, or hazelnuts. Nuts in tarts give that extra touch that we like.

  

• These tarts decorated in my own way, however, I haven’t always photographed. I couldn’t even find the photos of the one made for my son’s birthday (I wonder if I forgot to take them or if they just disappeared!). I found this one dark photo, luckily shared on Facebook, which for reasons I really don’t know seems to be the only existing photo of that birthday, which we celebrated at a pub.

  Here, the decoration turned out well (of course, having to bring my whimsical two-tone tart to a public place, I had to make a good impression 😂), I even covered the entire edge with round cookies, it was a nice decoration. But the only photo I can show you at the moment is this:

  

• In compensation, I found this. A quick photo, but I’m happy to show it to you:

  

• Naturally, the baking of this two-tone tart is identical to that of a classic jam tart (350°F for about 20 minutes).

  I’ll leave you the links to a couple of my tarts that you can refer to for guidance:

  – jam tart

  – heart tart with sprinkles

• Note on jams: remember that not all jams have the same consistency when baked, some (usually those of slightly lower quality) become more or less liquid with heat, so if you need to use jams you’ve never tested before, be careful not to fill each section too much and possibly create ‘dividing lines’ that are not too low.

• As promised, I’m adding a new version of my style two-tone tart. 😊

  This time no abstract decorations, but rather a naive drawing, one that deliberately resembles the drawings I used to make as a child: the little house with flowers, the sun and clouds in the sky, just as I drew it. The only difference is that I couldn’t include open shutters on the windows! 😃

  Try copying it, it’s very simple to make! Give it a try!

• 

• A decoration that’s not of great design 😂, which initially wasn’t meant to be made public, but then I thought… why not? 🤪 (It was supposed to be a star, or a flower, I don’t remember anymore!).

  Consider it as an idea, a hint, a starting point for other amazing decorations!