The imperfect jam tart with jam, a real delight but not perfect in terms of aesthetics, as the strips did not remain perfect after baking… the beauty of homemade desserts is that they are not always perfect.
The diners appreciated the dessert, which is the most important thing.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the imperfect jam tart:
- 2 1/2 cups all-purpose flour
- 2/3 cup butter (at room temperature)
- 1/2 pod vanilla
- 1 medium egg
- 1 medium egg yolk
- 2/3 cup granulated sugar
- 1 1/4 cup extra apricot jam (or other flavor of your choice)
Tools for the imperfect jam tart:
- 1 Springform Pan
- 2 Bowls
- 1 Pastry Board
- 1 Rolling Pin
Steps for preparing and baking the imperfect tart:
First, prepare the vanilla shortcrust pastry:
In a small bowl, place the egg and yolk, and beat them well with a fork.
Cut the vanilla pod lengthwise without completely splitting it, and use the tip of a knife to remove the seeds and set them aside.
In a large bowl, put the room temperature butter cut into cubes, add the sugar and work the two ingredients with a spoon until you get a soft mixture, add the eggs and vanilla and mix well. Finally, add the sifted flour and quickly incorporate it into the other ingredients.
Transfer the mixture onto a floured pastry board, form a dough ball, cover it with a cloth, and place it in the fridge for 30 minutes.
Take a 9-10 inch springform pan and line the base with parchment paper.
After the time has passed, place the shortcrust on the pastry board, set a small part aside (this will be used for the lattice strips), roll out a thin sheet with the rolling pin, place the sheet on the pan, trim the excess shortcrust along the circumference leaving a height of 1 1/4 inches, fold the shortcrust along the circumference to form a border that you will lightly press with the tines of a fork, make holes with the fork all over the shortcrust.
In a plate, put the apricot jam or another flavor you prefer, work it well with a spoon, then transfer it onto the shortcrust and use the back of a spoon to make an even layer.
With the remaining shortcrust, make small rolls (as our grandmothers did) and place them on the shortcrust forming a lattice.
Bake at 320°F for about 25 minutes, in a static oven, until golden.
Let the tart cool before serving.
FAQ (Frequently Asked Questions)
What can I substitute for the vanilla pod?
with grated orange or lemon zest.
Can I use almond flour?
certainly, you can use almond shortcrust.
