Delicious, fragrant, and delightful apple and cherry jam tart. I used cherry jam because it’s my family’s favorite, but you can use whatever jam you like because the result will surely be TOP, and I added apples that I bought in Val Venosta during this summer’s vacation. The shortcrust pastry I prepared is butter-free and will surely win you over at the first bite. It’s ideal for breakfast, a snack, or as a dessert to serve at the end of a meal. Let’s see how to prepare this delicious tart.
See you soon, Susy!
I also leave you with:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Energy 388.10 (Kcal)
- Carbohydrates 68.43 (g) of which sugars 33.65 (g)
- Proteins 6.03 (g)
- Fat 11.32 (g) of which saturated 1.52 (g)of which unsaturated 9.07 (g)
- Fibers 1.67 (g)
- Sodium 34.74 (mg)
Indicative values for a portion of 118 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Apple and Jam Tart
- 2 eggs (medium)
- 1/2 cup sugar
- 1/3 cup sunflower oil
- 2 1/2 cups all-purpose flour
- 1 teaspoon vanilla extract
- Half packet baking powder
- 1 jar cherry jam
- 2 Red Delicious apples
- as needed brown sugar (to sprinkle on top)
Tools
- Bowl
- Tart Pan 8.6 inches
Preparing the Apple and Jam Tart
Place the eggs, sugar, vanilla extract, and sunflower oil in a bowl; use your fingertips or a fork to start mixing the ingredients. Gradually incorporate the flour while continuing to mix by hand until the dough forms a homogenous ball. Wrap it in cling film and refrigerate for at least two hours.
Roll out the shortcrust pastry on a floured surface and place it in a greased and floured 8.6-inch tart pan, trim the excess dough from the edges, and prick the base with a fork to prevent it from puffing up during baking.
Spread the cherry jam evenly over the base, peel the apples, cut them into quarters, and remove the core. Slice each quarter thinly and arrange the slices in a radial pattern over the jam layer, finishing with a sprinkle of brown sugar.
Bake the apple and jam tart in a static oven at 356°F (180°C) for 35/40 minutes. Remove from the oven and let it cool before taking it out of the pan.
Storage and Tips
The tart can be stored for 4/5 days under a cake dome at room temperature.
– You can use any jam and any type of apple you prefer 😜
