The BLACKBERRY JAM TART is a simple homemade dessert that always pleases everyone, young and old. It’s great for breakfast, an afternoon snack and – why not? – also as a dessert after a meal. Making it is very easy and if you use a good jam or, even better, a homemade preserve, the tart will have a completely different flavor and your enjoyment will be endless. If you prepare it at home, remember to sieve the preserve to remove any seeds that make chewing unpleasant.
As you can read, making it is truly simple: you just need to prepare the shortcrust dough in advance and let it rest in the refrigerator for a little so that it firms up properly, and bake it carefully so that it becomes golden and crisp.
Other than that, all that’s left is to enjoy it with great satisfaction, as always happens with grandma’s recipes.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 6-8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups 00 flour (Italian '00', equivalent to all-purpose flour)
- 9 tbsp butter (cold, cut into pieces (about 125 g))
- 1/2 cup sugar (powdered or granulated (about 100 g))
- 1 egg (medium at room temperature)
- 1 egg yolk
- lemon zest
- 1 pinch salt
- 1 1/4 cup blackberry jam
Tools
- 1 Tart pan 8 in
- 1 Rolling pin
- 1 Bowl
Steps
To prepare the BLACKBERRY JAM TART the first thing to do is make the shortcrust pastry.
In a bowl place the flour, the sugar, a pinch of salt, the cold butter cut into pieces and the lemon zest. Then begin to quickly combine everything with your fingertips until you obtain a sandy mixture.
Add the whole egg and the yolk and mix thoroughly until you have a smooth, homogeneous dough.
Form a disk, wrap it in plastic food film and place it in the fridge to firm up for at least 30 minutes.
After chilling, take part of the dough and roll it out with a rolling pin to a thickness of about 1/8 in (3 mm), using a little flour if needed.
Line a 7–8 in (18–20 cm) pan with the pastry, pricking the base with a fork, and fill it with the blackberry jam.
Decorate the surface with the classic lattice strips of dough and bake the tart with blackberry jam in a preheated conventional oven at 356°F for 30–35 minutes. Once ready, remove it from the oven and let it cool completely before unmolding it.
NB: with the remaining dough make cookies and bake them for 15 minutes at 356°F.
