The yogurt and jam tart is a really special dessert. Yogurt and jam (or preserves) are two ingredients that I often use for making desserts. This time, I wanted to use them together to prepare a soft tart with yogurt shortcrust pastry and a single egg, with a creamy filling. The yogurt and jam tart is fragrant and delicious, a cross between a cake and a small tart, one bite and you’ll fall in love, it melts in your mouth!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: pan approximately 13.8×9.8 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/2 cups all-purpose flour
- 1/2 cup plain yogurt
- 2/3 cup sugar
- 1/2 cup butter
- 1 egg
- 1 lemon zest
- 1 packet baking powder
- 1 pinch salt
- to taste vanilla
- to taste powdered sugar
- 1 3/4 cups jam
Steps
● The yogurt and jam tart is very simple and quick to prepare. First, place the flour, sugar, baking powder, a pinch of salt, and room temperature butter cut into pieces in a bowl and mix quickly.
● Add the egg, yogurt, grated lemon zest and form a soft and compact dough, divide it in half.
● Roll out half of the dough inside a baking pan lined with parchment paper, add the jam on top and spread it over the entire surface.
● Cover the filling with the remaining yogurt shortcrust (roll it out on a lightly floured sheet of parchment paper and flip it over the jam), seal the edges well and, with a toothpick, make a few holes on the surface.
● Bake the yogurt and jam tart in a preheated oven at 356°F for about 40 minutes, until golden.
● Let the yogurt and jam tart cool completely, remove from the pan, garnish with a dusting of powdered sugar, and cut into pieces.
Notes:
The yogurt and jam tart can be stored at room temperature for 4-5 days. You can customize the dessert with your preferred filling and also use fruit-flavored or flavored yogurt.
More yogurt desserts HERE
