The jam tart is the dessert that reminds me most of my childhood. Every Sunday, at Aunt Franca’s lunch, it was a must: fragrant, crumbly, and with homemade jam that won over the whole family. It was from there that my passion for shortcrust pastry and tarts was born.
Today I make this simple and genuine version, with few but quality ingredients, that never disappoints me. The pastry remains 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 delicious ideas, I also recommend my grandmother’s apple cake and the chocolate chip bundt cake.
And for a fresh, no-bake summer version, try my soft strawberry tart: with a soft base, delicate cream, and fresh strawberries, it’s perfect to serve cold!
See you soon, Susy
Here’s also the recipe for:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Jam Tart
- 2 cups Flour
- 1/2 cups Butter
- 2/3 cups Sugar
- 1 large egg (1 egg)
- 1 pinch Salt
- Lemon zest (grated)
- 1 cup cherry jam (to taste)
For the jam tart you will need:
- 9-inch tart pan
- Pastry wheel for cutting dough
How to prepare the jam tart
1. I prepare the dough by mixing butter and sugar, then add egg, salt, and lemon zest. Lastly, I add all the flour at once and work quickly.
2. I form the dough into a ball, wrap it in cling film, and refrigerate it for at least 2 hours.3. I roll out the dough to about 1/4 inch and transfer it to the tart pan, poking the bottom with a fork.
4. I fill it with cherry jam and spread it gently.
5. I cut strips of dough and decorate the surface with a lattice and flowers.
6. I bake at 350°F for about 45 minutes, until golden. Let it cool before unmolding.
Storage and Tips
I store the tart under a glass dome for up to 6 days, at room temperature.
Avoid the fridge; otherwise, it loses its crunchiness.
You can also prepare the shortcrust the day before and keep it in the fridge.
And if you want a perfect tart when baked, put it back in the fridge for a couple of hours before baking.
This way, it will keep its shape, and the strips will stay perfect!
AND THEN..
If you also love tarts, I also recommend:
👉 Nutella tart – indulgence at its best!
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