The jam tart is the dessert that most reminds me of my childhood. Every Sunday, at lunch at my Aunt Franca’s, it was a must-have: fragrant, crumbly, and with its 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, which 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 are looking for other delicious ideas, I also recommend my grandmother’s apple cake and the chocolate chip bundt cake, and if you love homemade tarts, in my collection you will find all the versions I prepare most often.
And for a fresh, oven-free 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
I also leave you the recipe for:
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Jam Tart
- 2 cups Flour
- 1/2 cup Butter
- 2/3 cup 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 the dough
How to Prepare the Jam Tart
1. I prepare the pastry by mixing butter and sugar, then I add the egg, salt, and lemon zest. Finally, I add all the flour and work quickly.
2. I form the dough ball, wrap it in plastic wrap, and place it in the fridge for at least 2 hours.3. Roll out the pastry to about 3/8 inch thick and transfer it to the pan, pricking the bottom with a fork.
4. Fill with the cherry jam and spread it gently.
5. Cut strips of pastry and decorate the surface with a lattice and small flowers.
6. Bake at 350°F for about 45 minutes, until golden. Let it cool before removing from the pan.
Storage and Tips
I keep the tart under a glass dome for up to 6 days at room temperature.
Avoid the refrigerator, otherwise it loses its crunchiness.
You can also prepare the shortcrust pastry a few days in advance and store it in the fridge.
And if you want a perfect tart in baking, put it back in the fridge for a couple of hours before baking.
This will keep its shape and the strips will stay perfect!
AND THEN..
If you also like tarts, I also recommend:
👉 Nutella tart – it doesn’t get more delicious!
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