The jam tart is the dessert that reminds me most of my childhood. Every Sunday, at my Aunt Franca’s lunch, it was a must: fragrant, crumbly, and with its homemade jam that captivated the whole family. It was from there that my passion for shortcrust pastry and tarts was born.
Today I prepare this simple and genuine version, with few but quality ingredients, that never disappoints me. The shortcrust 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 ring cake, and if you love homemade tarts, in my collection you can find all the variations I prepare most often.
And for a summer, fresh, and no-bake 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 Cheap
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Jam Tart
- 2 cups Flour
- 9 tbsp Butter
- 9 tbsp Sugar
- 1 Egg (1 egg)
- 1 pinch Salt
- Lemon zest (grated)
- 1 cup Cherry jam (to taste)
For the Jam Tart you will need:
- 9-inch diameter tart pan
- Pastry wheel for cutting the dough
How to Prepare the Jam Tart
1. I prepare the shortcrust by mixing butter and sugar, then I add egg, salt, and lemon zest. Finally, I add all the flour at once and work quickly.
2. I form the dough into a ball, wrap it in plastic wrap, and put it in the fridge for at least 2 hours.3. I roll out the dough to about 3/8 inch and transfer it to the pan, pricking 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 small flowers.
6. I bake at 350°F for about 45 minutes, until golden brown. 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 crispiness.
You can also prepare the shortcrust pastry a few days in advance and keep it in the fridge.
And if you want a perfectly cooked tart, put it back in the fridge for a couple of hours before baking.
This way it will hold its shape and the strips will remain perfect!
AND THEN..
If you also like tart, I recommend:
👉 Nutella tart – you can’t get more indulgent!
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