The jam tart is the dessert that most reminds me of childhood. Every Sunday, at my Aunt Franca’s for lunch it was a must: 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 jam tart in a simple, genuine version, with few but high-quality ingredients that never disappoint me. The shortcrust pastry remains crumbly and golden, the filling soft and aromatic: a classic dessert that brings tradition and memories to the table. For the base you can use my perfect shortcrust pastry or the convenient Bimby version of shortcrust pastry, both ideal for achieving a consistently perfect tart.
If you’re looking for other indulgent ideas, I also recommend my apple tart, along with the grandma’s apple cake and the chocolate chunk sponge cake. And if you love homemade tarts, in my collection you’ll find all the variations I make most often.
For a summer, fresh and no-bake version, try my soft strawberry tart: with a fluffy base, delicate cream and fresh strawberries, it’s perfect served cold!
If instead you want to prepare a more showy and delicate dessert, I also recommend my sponge cake with cream and raspberries, light and perfect for special occasions.
See you soon, Susy
Here’s also the recipe for:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for the jam tart
- 2 cups All-purpose flour (≈250 g)
- 9 tbsp Butter (about 125 g (≈4.4 oz))
- 5/8 cup Sugar (about 125 g (≈4.4 oz))
- 1 egg Egg (1 large egg (≈50 g))
- 1 pinch Salt
- Lemon zest (grated)
- 1 cup Cherry jam (to taste (≈250 g))
For the jam tart you will need:
- tart pan 8 2/3 in (22 cm) diameter
- Pastry wheel for cutting the dough
How to prepare the jam tart
1. Prepare the shortcrust pastry by creaming the butter and sugar, then add the egg, salt and lemon zest. Finally add all the flour at once and work quickly.
2. Shape the dough into a disk, wrap it in plastic wrap and refrigerate for at least 2 hours.3. Roll out the pastry to about 3/8 in (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 preparing this tart, you absolutely 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 can find all the recipes on the blog, explained step by step like this.
5. Cut strips of pastry and decorate the surface with a lattice and little flowers.
6. Bake at 356°F (180°C) in conventional (static) mode for about 45 minutes, until golden. Let it cool before removing it from the pan.
Storage and tips
I store the tart under a glass cloche for up to 6 days at room temperature.
Avoid the refrigerator, otherwise it will lose its crispness.
You can prepare the shortcrust pastry a few days in advance and keep it in the fridge.
And if you want a perfectly shaped tart during baking, chill it again in the fridge for a couple of hours before baking.
This way it will keep its shape and the strips will stay perfect!
AND ALSO..
If you also like tarts, I also recommend:
👉 Nutella tart – it doesn’t get more indulgent!
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