A classic recipe I realized I hadn’t written yet, the jam tart is a perfect dessert for any time of the day. Ideal for breakfast, to sweetly end a lunch or dinner, or for a snack. A crunchy shell that encloses your favorite jam or marmalade, maybe homemade. I used apricot jam, but obviously, we can use whatever we prefer. Let’s get to work and prepare the jam tart.
If you love them, read the ones I leave you below, all worth trying!
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Day 6 Hours
- Preparation time: 30 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the jam tart
- 3 1/3 cups all-purpose flour
- 7 oz butter
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 eggs
- 10 1/2 oz apricot jam
Tools for making the jam tart
- 1 Mixing Bowl
- 1 Rolling Pin
- 1 Springform Pan 9.5 inches diameter
Steps for making the jam tart
In a large mixing bowl, put the cold butter in cubes. Add the sifted flour. Break the eggs and add them whole. Scent with vanilla and finish with sugar and salt. Work the mixture with your hands until you have a smooth dough. Shape it into a rectangle and wrap it with plastic wrap. Place in the fridge for 30 minutes.
After the resting time, roll out the pastry with a rolling pin on a sheet of parchment paper. Place it in the springform pan and remove the excess pastry, leaving edges of two or three cm. Prick the base with the prongs of a fork.
Pour the apricot jam onto the pastry base. With the leftover dough, cut strips to decorate the tart. Bake in a static oven, at 350°F for about 35-40 minutes.
Storage
We can store the tart in a cake tin for 3-4 days.
