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: fragrant, crumbly, with homemade jam that delighted 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 bundt cake and if you love homemade tarts, in my collection you’ll find all the variations I prepare most often.
And for a summer version, fresh and without an oven, 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 the:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients for the Jam Tart
- 2 cups Flour
- 1/2 cup Butter
- 2/3 cup Sugar
- 50 g 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 shortcrust pastry by mixing butter and sugar, then I add the egg, salt, and lemon zest. Finally, I add all the flour at once and mix quickly.
2. I form the dough into a ball, wrap it in plastic wrap, and place it in the fridge for at least 2 hours.3. I roll out the dough to about 3/8 inch thick and transfer it to the pan, poking holes in the bottom with a fork.
4. I fill with cherry jam and spread it gently.
5. I cut the dough into strips and decorate the surface with a lattice and little 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 a maximum of 6 days at room temperature.
Avoid the fridge, otherwise, it loses its crispness.
You can prepare the shortcrust pastry even 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 way, it will keep its shape and the strips will remain perfect!
AND THEN..
If you also like tarts, I also recommend:
👉 Nutella tart – it couldn’t be more delicious!
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