Peach Jam Tart the classic dessert of my childhood prepared with my foolproof shortcrust pastry and peach jam, or rather, the peach preserve made strictly with peaches from my father’s trees.
In my family, they don’t like ‘modern’ desserts; they always prefer a good tart, made with classic shortcrust pastry or with oil-based shortcrust, or when I want to change things a bit, the whole wheat tart… but for sure, if I bring my parents, especially my dad, a peach jam tart, it always makes him super happy!
If you want to change the preserve inside the tart, you can try the apple and cinnamon preserve or prepare two of my favorite tarts: the lemon cream tart or the fresh fruit cream tart!
Certainly, a good tart with homemade custard will not be turned down by anyone!
You can always find my recipes on my Facebook page HERE, or on my Instagram page HERE.
If you liked this peach cheesecake recipe, you might also be interested in:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup butter
- 1/2 cup sugar
- 1 egg yolk (small egg)
- 1 cup peach jam
Tools
- 1 Baking Pan
- 1 Pastry Wheel
Preparation
Pour the flour in a mound on the work surface.
Add the sugar and create a well in the center.
Pour the egg yolk and slightly softened butter into the center of the well.
Start kneading with your hands until all the butter softens and you obtain a smooth and homogeneous dough.
Place the shortcrust pastry in the fridge to rest for about half an hour before rolling it out with a rolling pin.
Roll out the shortcrust pastry with a rolling pin.
Butter and flour a 9.5-inch diameter mold and spread the pastry over the base of the baking pan.
Prick the base with a fork and pour the peach jam inside.
Spread the jam with a spoon so that it is evenly distributed.
With the leftover pastry, create ropes.
You can roll out the pastry again with a rolling pin and cut strips with a fluted wheel, or, like I do for speed, roll the pastry into a ball and then lengthen under the palms of your hands to obtain ropes.
Place all the ropes on the tart and trim off excess at the edges.
Bake the peach jam tart in a preheated static oven at 350°F and bake for about 30 minutes, checking the tart from 20 minutes onwards.
Remove the tart from the oven, let it cool completely, and then serve!
STORAGE
Store the peach jam tart under a cake dome for up to 4 days.
