The jam tart is the dessert that most reminds me of childhood. Every Sunday, at my aunt Franca’s for lunch, it was impossible to miss: fragrant, crumbly and with her homemade jam that won over the whole family. It was there that my passion for shortcrust pastry and tarts was born.
Today I make this simple and genuine version, with few but high-quality ingredients, that never disappoints. The pastry stays crumbly and golden, the filling soft and fragrant: a classic dessert that brings tradition and memories to the table.
If you’re looking for other tasty ideas, I also recommend my grandma’s apple cake and the chocolate chip bundt cake, and if you love homemade tarts, in my collection you’ll find all the variations I make most often.
For a summery, fresh no-bake version, try my soft strawberry tart: with a tender base, delicate cream and fresh strawberries, it’s perfect served cold!
If instead you want to prepare a more spectacular and delicate dessert, I also recommend my sponge cake with cream and raspberries, fluffy and perfect for special occasions.
See you soon, Susy
I also leave you the recipe for the:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for the jam tart
- 2 cups Flour
- 9 tbsp Butter
- 10 tbsp Sugar
- 1 egg Egg (1 egg)
- 1 pinch Salt
- Lemon zest (grated)
- 9 oz Cherry jam (to taste)
For the jam tart you will need:
- Tart pan 9-inch tart pan
- Wheel Pastry wheel for cutting dough
How to prepare the jam tart
1. Prepare the shortcrust pastry by mixing the butter and sugar, then add the egg, salt and lemon zest. Finally add all the flour at once and work quickly.
2. Shape into a disk, wrap in plastic wrap and chill in the fridge for at least 2 hours.3. Roll out the pastry to about 3/8 inch (approximately 1 cm) and transfer it to the pan, pricking the base with a fork.
4. Fill with the cherry jam and spread it gently. Before continuing 🙂
If you’re making this tart, you must also try these versions:
– Soft and easy Nutella tart, super indulgent
– Cream and sour cherry tart: Amalfi-style tart, creamy and rich
– Soft strawberry tart, perfect when you want something different
You’ll find all the recipes on the blog explained step by step like this one.
5. Cut strips of pastry and decorate the surface with a lattice and little flowers.
6. Bake at 356°F (180°C) in conventional mode for about 45 minutes, until golden. Let it cool before removing from the pan.
Storage and tips
I store the tart under a glass dome for up to 6 days at room temperature.
Avoid the refrigerator, otherwise it will lose its crispness.
You can also prepare the shortcrust pastry a few days in advance and keep it in the fridge.
And if you want a tart that bakes perfectly, put it back in the fridge for a couple of hours before baking.
This will help it keep its shape and the strips will stay perfect!
AND ALSO..
If you like tarts, I also recommend:
👉 Nutella tart – you can’t get more indulgent!
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