The jam tart is the dessert that most reminds me of my childhood. Every Sunday, lunch with my Aunt Franca would not be complete without it: fragrant, crumbly, and with her homemade jam that won over the whole family. That’s where my passion for shortcrust pastry and tarts began.
Today, I prepare this simple and genuine version, with few but quality ingredients, that never disappoints me. The crust 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 more delicious ideas, I also recommend my grandma’s apple cake and the chocolate chip bunt cake.
And for a summer version, fresh and no-bake, try my soft strawberry tart: with a fluffy base, delicate cream, and fresh strawberries, it’s perfect served cold!
See you soon, Susy
I’ll also leave you 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 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 cutter for cutting the dough
How to Prepare the Jam Tart
1. I prepare the dough by mixing butter and sugar, then adding egg, salt, and lemon zest. Finally, I add all the flour and work quickly.
2. I form a dough ball, wrap it in plastic wrap, and refrigerate it for at least 2 hours.3. I roll out the dough to about 1/2 inch and transfer it to the pan, pricking the bottom with a fork.
4. I fill with cherry jam and gently spread it.
5. I cut strips from the dough and decorate the surface with a lattice and flowers.
6. I bake at 350°F for about 45 minutes, until golden. I 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.
I avoid the refrigerator, otherwise, it loses its crunchiness.
You can prepare the pastry dough a few days in advance and keep 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.
It will keep its shape and the strips will remain perfect!
AND THEN..
If you also like tart, I also recommend:
👉 Nutella tart – can’t get more delicious!
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