Tart with Jam and Amaretti: The Recipe that Wins Everyone Over
The Perfect Dessert for Any Occasion
The tart with jam and amaretti is that dessert that should never be missing from a good food blogger’s repertoire. Simple yet impressive, fragrant and crumbly, this cake wins over adults and children at the first bite. The peculiarity? A shortcrust pastry enriched with almond flour and crushed amaretti that makes it irresistibly soft and fragrant. It’s not the usual grandma’s tart but a gourmet version that looks great both at breakfast and as a dessert to end a meal.
The preparation is within everyone’s reach, even those who are not pastry experts. Just a few genuine ingredients, a little patience to let the shortcrust rest, and you’re done. The secret lies in the balance between the sweetness of raspberry jam and the intense flavor of amaretti, which add that extra note that makes the difference. A slice of this tart with jam and amaretti accompanied by a good coffee is the perfect treat to start the day or for a delicious afternoon break.
Below are other delicious tarts:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 cups cups all-purpose flour
- 1/2 cup cup almond flour
- 3/4 cup cup butter
- 2 egg yolks
- 1 teaspoon vanilla extract
- 1/2 lemon (zest grated)
- 1 pinch salt
- 1.75 oz oz amaretti (crushed)
- 1/2 cup cup sugar
- as needed raspberry jam
- as needed amaretti
Tools
- Tart Pans DECORA, 0070030 Tart Pan, Non-Stick Steel, Round Ø 9.5 x 1 inch, Makes Filling the Tart Easy, Professional Design
- Rolling Pin Praknu Beech Wood Rolling Pin FSC® – With Measurements – Ergonomic Handle – Non-Stick Surface – With Cotton Bag
- Parchment Paper Cuki Natural Baking Paper, 13 x 15 inches, 20 Sheets
Steps for tart with jam and amaretti
Shortcrust Preparation
In a bowl or stand mixer, mix the two flours with the sugar, salt, crushed amaretti, and lemon zest. Add the cold butter in cubes and work with your fingers until you obtain a sandy mixture. Add the yolks and vanilla, quickly knead to form a ball. Wrap in plastic wrap and let rest in the fridge for 40 minutes.
Assembly
Divide the shortcrust into two parts (2/3 and 1/3). Roll out the larger part and line a greased 9.5-10 inch pan. Prick the bottom with a fork. Pour the raspberry jam and spread it evenly. Place the whole amaretti on top to cover the entire surface.
Roll out the remaining shortcrust and place it on the tart creating a lid. Seal the edges by pressing gently. Baking
Brush with milk or beaten yolk. Bake at 350°F for 35-40 minutes, until golden. Let cool completely before unmolding.
Tips, notes, variations for the Tart with jam and amaretti
The tart with jam and amaretti keeps very well for 4-5 days in an airtight tin or under a glass cover. It retains its fragrance and, in fact, is even better the next day because the flavors blend better.
The almond flour in the shortcrust makes it particularly crumbly and fragrant, a perfect match with amaretti! If you don’t have raspberry jam, you can use apricot, strawberry, or cherry jam: all pair excellently with the amaretto flavor.
A final tip: if you have leftover shortcrust scraps, don’t throw them away! Make small cookies, bake them together with the tart, and you’ll have perfect cookies to dip in milk.
FAQ (Frequently Asked Questions)
Can I substitute almond flour?
Yes, you can substitute it with more all-purpose flour (total 300 g), but the shortcrust will be less crumbly and fragrant. Alternatively, use hazelnut flour to maintain the same softness.
What jam can I use instead of raspberry?
Apricot, strawberry, cherry, or blackberry are all fine. It’s important that it’s not too liquidy, or it will run during baking. Avoid overly watery jams.
