Tart with Jam and Fresh Fruit. A very delicate and crumbly shortcrust pastry base, topped with a light layer of jam and covered with plenty of fresh fruit. A play of colors, flavors, and aromas that will make it a visual masterpiece as well as a tasty one!
With the same process, by only changing the topping fruit, you can prepare many delicious and colorful variations.
Can a tart, a pastry evoke so many memories? For me, desserts have always been magic and memory, scents, images, tastes of childhood — even the most distant ones are always linked to food.
Today, while preparing this pastry, these memories surfaced and I liked to note them down here in this recipe.
A delicate and crunchy pastry shell, made with butter, precisely to give it that extreme crumbliness combined with crunchiness.
Here’s what you need to pay attention to: preferably use type 00 white flour.
The butter must be cold from the fridge, to prevent it from melting during the mixing.
Eggs should be kept at room temperature for a couple of hours; if too cold, they do not mix well with the rest of the dough.
Watch the amount of sugar; if too much, the shortcrust pastry tends to crumble and darken when baking.
If you want to get a softer pastry, also add 1 teaspoon of sifted baking powder.
Timing is crucial: work the dough quickly, otherwise it becomes elastic and retracts during cooking; it is important to let it rest in the refrigerator (in the less cold part) for at least 30 minutes.
This prevents it from breaking when you roll it out with the rolling pin.
The preparation is very simple, a fresh and fragrant tart that finishes quickly.
This tart with peach jam is an explosion of flavor, and after tasting it, you’ll think about it for a long time, I assure you.
To make it beautiful, I added fresh fruit from the market, and I must say my nieces and nephews loved it.
Just in time to take the picture and then it was devoured.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 9 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
Tart with Jam and Fresh Fruit
- 2 1/2 cups all-purpose flour
- 1/2 cup butter (cold from the fridge)
- 1/2 cup sugar (or 1/2 cup erythritol)
- 1 egg (large at room temperature or two small ones)
- to taste lemon (grated zest)
- 1 teaspoon baking powder (optional)
- 1 1/4 cup jam (peach or apricot or as preferred)
- to taste fresh fruit (2 yellow peaches, 4 apricots, 10 cherries, 1 white peach)
- to taste powdered sugar
Tools
- Bowl
- Pastry Board
- Pan
Steps
Tart with Jam and Fresh Fruit
Start preparing the easy and soft shortcrust pastry:
First of all, start with the sablage: in a bowl, pour the sifted flour, sugar, a pinch of salt, and the cold butter cut into coarse cubes, along with the grated zest of a lemon.
Work to obtain a sandy-looking mixture.
Add the eggs.
Then start mixing everything.
Knead briefly, just enough to compact the dough for perfect shortcrust pastry.
Form a dough ball and wrap it in plastic wrap, place it in the refrigerator to firm up for at least 30 minutes.
Roll out 2/3 of our pastry on a sheet of parchment paper and transfer it to a 9.5-inch diameter pan.
Prick the base, adjust the edges well, and with the remaining pastry form some strips.
Decorate our tart with the pastry strips arranged in circles.
Add our favorite jam or preserves inside the circles, then decorate with pieces of peaches, apricots, and cherries.
(I alternated a circle of white and yellow peaches with a circle of apricots and cherries, and so on to the center).
Bake in a fan oven at 356°F for about 35 minutes, or in a static oven at 374°F for the same time.
Once ready, let it cool well before removing it from the mold.
Enjoy your meal.
Tips and Notes
Once kneaded, the pastry must rest in the refrigerator, wrapped in plastic wrap, for at least 30 minutes. This step is important because:
The butter firms up
The gluten relaxes
The dough compacts and will be easier to roll out
For more precise tarts or cookies, you can also let it rest overnight: it improves workability and flavor.
The cold shortcrust pastry is easier to roll out, but it may break if too stiff.
Let it soften for 5-10 minutes at room temperature before using it.
To prevent sticking:
Dust the surface with a little flour
Or roll it out between two sheets of parchment paper
During baking:
356°F is the ideal temperature for most preparations
Blind baking (i.e., without filling) is done by covering the base with parchment paper and dried legumes to prevent it from puffing up.
Air fryer baking. Place the tart in the air fryer basket and bake at 320°F for 20 minutes.
If you’re making cookies, watch the edges: when they start to brown, they’re ready.
If you enjoyed this recipe, click on many stars, thank you so much.
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