The shortcrust jam tart is a delicious filled shortcrust tart, a kind of closed tart filled with jam of your preferred flavor.
A soft oil-based shortcrust, without butter, that melts in your mouth, filled with delicious jam or preserve of your choice, perfect for any occasion, for breakfast, a snack, or as a dessert.
Read on to find out how to make the shortcrust jam tart with the easy recipe below, as usual, right after the photo 😉
You might also be interested in the following recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 3/4 cups all-purpose flour
- 3/4 cups sugar
- 6.8 tbsp vegetable oil
- 2 eggs
- 14 oz jam (of choice)
- 1 packet baking powder
Preparation of the Shortcrust Jam Tart
In a large bowl, combine the flour, baking powder, and sugar and mix them.
Create a well in the center, add the vegetable oil and eggs, and with a fork, mix them and gradually incorporate the dry ingredients around until the liquids are completely absorbed.
Then, start kneading by hand until you have a homogeneous and soft dough.Take two-thirds of the dough and place it between two lightly floured sheets of parchment paper, then roll it out with a rolling pin to form a disc of the right size to cover the bottom and sides of a 9.5-inch diameter tart pan.
Place the shortcrust disc in the greased tart pan, prick the bottom with the tines of a fork, and pour in the chosen jam, spreading it evenly.Roll out the remaining dough to create another disc to cover the tart, and place it over the filling, pinching the edges to make them adhere to the underlying shortcrust and seal them.
Bake the shortcrust jam tart in a preheated static oven at 356°F for about thirty-five minutes or until golden brown.
Remove from the oven, let it cool completely, and serve.
Notes
Discover other shortcrust tart recipes from Chez Bibia by clicking HERE.
If you want to stay updated on all my recipes without missing any, follow me on my Facebook page by clicking HERE.
