The Mounted Shortcrust Tart is the most elegant, velvety variant of the classic granny’s dessert. Unlike traditional shortcrust pastry, this preparation does not require resting in the fridge and is piped with a pastry bag, guaranteeing a texture that literally melts in your mouth. Preparing the Mounted Shortcrust Tart is the ideal choice when you want a refined but quick dessert, perfect to pair with your favorite jam. Thanks to the use of powdered sugar and soft butter, you’ll achieve a crumbly shell scented with vanilla that will win everyone over at the first taste.
If you love tarts, try the classic jam tart, the cream and amaretti tart, the milk cream tart or the Benevento-style tart.
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OTHER TARTS
Almond tart
Soft tart with mascarpone and pistachio
Tart without butter and eggs
Tart with lemon cream
- Difficulty: Medium
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Mounted Shortcrust Tart with Jam
- 7 oz butter
- 3.5 oz powdered sugar
- 2 eggs
- 2 1/4 cups all-purpose flour
- 2 tbsp cornstarch
- 1 pinch salt
- 1 tsp vanilla extract
- 1 1/2 cups jam
Preparation of the Mounted Shortcrust Tart
In a large bowl, place the butter cut into pieces very soft. Work it with the electric whisks, gradually adding the powdered sugar until you obtain a pale, foamy mass. Then add one egg at a time, making sure the first is completely incorporated before proceeding with the second. This technical step is fundamental for the success of your Mounted Shortcrust Tart: ingredient temperatures must be uniform to prevent the mixture from “breaking”.
Add the sifted all-purpose flour together with the cornstarch, incorporating in several additions. At this stage abandon the whisks and use a spoon, mixing gently from the bottom upwards. Flavor the dough with vanilla extract and a pinch of salt. Your dough is ready when it is dense and velvety: transfer it immediately into a pastry bag.
Line a tart pan with baking paper. Using the pastry bag, form the base of the Mounted Shortcrust Tart starting from the center and creating a spiral. Slightly flatten with the back of a moistened spoon to even out the thickness. Generously spread the jam over the entire surface, leaving about 0.4 inches (1 cm) from the edge. Finally, use a smaller tip to create the classic lattice strips typical of the tart.
Bake in a preheated conventional oven at 356°F for about 30-35 minutes, or until the edges are well golden. If you prefer air fryer cooking, place the tray in the basket and cook at 320°F for about 20-25 minutes. Once removed from the oven, let your Mounted Shortcrust Tart cool completely before removing it from the pan: being very crumbly, it could break if removed while hot.
Tips for a perfect result
Butter at room temperature: The technical secret of the Mounted Shortcrust Tart is the consistency of the butter. It must be very soft (not melted) to be properly whipped with the sugar.
Eggs not cold: If you use refrigerator-cold eggs, the butter will tend to harden again during mixing. Leave them out at least an hour before starting.
Handling the jam: If the jam is too firm, warm it slightly or stir it with a spoon before spreading so you won’t damage the soft tart base.
Creative variations
Cocoa version: Replace 30 g of flour with the same amount of unsweetened cocoa powder for a dark base, perfect paired with apricot or raspberry jam.
Lemon-scented shell: Replace the vanilla with some grated lemon zest for a fresh citrus note.
Air fryer baking for mini tarts: You can make single-serve tarts using tartlet molds, reducing the air fryer cooking time to only 12-15 minutes.
Storage and planning
At room temperature: The Mounted Shortcrust Tart stays flaky under a glass dome for 3-4 days.
In advance: You can prepare the dessert the day before; resting will allow the jam to stabilize and the pastry to release all its buttery aroma.
FAQ (Questions and Answers)
Can I use granulated sugar?
For this recipe powdered sugar is strongly recommended because it dissolves instantly into the butter, guaranteeing the fine texture typical of the mounted shortcrust.
Why did the dough become hard in the pastry bag?
Probably the environment is too cold or you worked the dough too much. If this happens, warm the pastry bag slightly in your hands to soften the butter.
How should I set the air fryer?
Always remember not to overfill the basket to allow air to circulate. For the Mounted Shortcrust Tart, the lower temperature (320°F) prevents the surface from darkening too quickly while leaving the bottom undercooked.
