The classic tart is one of the great staples of home baking, a simple and wholesome pantry cake that always wins everyone over, young and old. Its unmistakable aroma spreading through the house during baking immediately evokes family memories, slow breakfasts, and lovingly prepared afternoon snacks.
In this version I chose to use Sal De Riso’s shortcrust pastry, a rich and fragrant preparation that gives the tart a well-balanced texture, crisp at the right point and perfect for holding the jam. It’s a versatile pastry, ideal for both tarts and cookies, and represents a reliable base even for those who want consistently impeccable results (you can find the full recipe there).
The preparation is simple and accessible to everyone: a few ingredients, a couple of tips and the result is a golden, inviting tart with an authentic taste. You can personalize it by choosing your favorite jam, creating a different and always delicious variation each time.
Perfect for breakfast, an afternoon break, or to serve to guests, this tart can be stored for several days if kept in an airtight container, retaining its aroma and goodness… although, most likely, it will be finished much sooner!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 1 tart for 6–8 people
- Cooking methods: Electric oven, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the classic tart:
- 2 cups All-purpose flour (about 250 g)
- 1/2 cup Granulated sugar (about 100 g)
- 10 1/2 tbsp Butter at room temperature (about 150 g / 5.3 oz)
- 2 Egg yolks
- 1 Whole egg
- 1 tsp Fine salt (about 5 g)
- 1/2 Lemon (grated zest) (or orange zest)
- 1 1/2 cups Apricot jam (about 340 g / 12 oz)
Tools for the classic tart:
- 1 Baking pan 9.5/10.25 in diameter
- 1 Bowl
- 1 Work surface
Preparation and baking of the tart:
In a bowl, mix the egg yolks with the whole egg and grate the zest of the lemon or orange.
On the work surface sift the flour, add the sugar, the grated zest of 1/2 lemon, the butter (soft but not melted) and finally the salt.
Now add the eggs mixed earlier and start kneading the ingredients.
At first the mixture will tend to crumble but little by little it will combine with the flour and become smooth and homogeneous.
Form a dough disk, wrap it in plastic wrap and place it in the refrigerator for at least 30 minutes.
After resting, roll out a sheet about 5 mm thick (about 3/16 in).
For this recipe you can use a pan with a removable bottom. We lined the removable disc with baking paper, then laid the pastry and trimmed the excess.
Prick the base with the tines of a fork and spread the jam on top.
With the remaining pastry, form six thin rolls and place them over the jam to create the classic tart lattice.
If you like, you can add a few little flowers as we did.
Bake in a preheated oven at 356°F for about 30 minutes, until golden.
Allow the classic tart to cool before serving; if you like, dust it with powdered sugar.
You can comfortably prepare the pastry the day before, store it in the refrigerator and take it out 30 minutes before using it; this makes it easier to handle.
💡 Helpful note
If you accidentally use melted butter instead of softened butter, don’t worry: the dough can be easily recovered with adequate rest in the refrigerator.
After testing this variant, I can confirm that the final result does not show significant differences either in taste or in texture compared to the traditional version. The tart remains balanced, crisp and perfectly successful.
The only extra precaution is to leave the dough in the refrigerator a little longer, until it is well compact. At the time of use, it is advisable to work it in small pieces, quickly gather them and roll them out with the rolling pin, then proceed normally as per the recipe.
A small mistake that, with the right precautions, does not at all compromise the success of the dessert.
What happens if I use melted butter in the shortcrust pastry?
If you accidentally use melted butter, the dough may initially be softer and more difficult to work, but with adequate rest in the refrigerator it will recover without problems.
How to prevent the tart base from becoming too soggy?
To avoid a soggy base, it is important not to overdo the amount of jam and, if necessary, prick the base with a fork before filling it.
How much jam should I use for a tart?
For an 8.7–9.5-inch pan, about 1 1/2 cups of jam are sufficient, spread in an even layer.
Can I use any type of jam?
Yes, you can choose the jam you prefer: apricot, strawberry, cherry or mixed berries. The important thing is that it is not too runny.
How long should the tart cool before serving?
It is recommended to let it cool at least 1–2 hours, so the structure stabilizes and the cut is cleaner.
How to store homemade tart?
The tart can be stored at room temperature, covered or in an airtight container, for 2–3 days.
