Jam tart with perforated ring, a quick and practical recipe; in fact, I used the perforated ring instead of the classic tart mold and the perforated mat to avoid using parchment paper. The term perforated ring includes not only round perforated molds but also other shapes like square, rectangular, heart, or flower molds, all characterized by not having a bottom and many small holes on the wall, which are essential for the heat to pass through the surface and perfectly cook the shortcrust pastry.
An alternative way to make a classic jam tart, actually my favorite dessert, or to prepare a tart base. In fact, these perforated molds are used to make tarts to be filled with, for example, classic pastry cream or chocolate cream, along with seasonal fruits and nuts. They also allow the tart or base to be easily removed once cooked without damaging it. Have I piqued your interest? Then let’s prepare the shortcrust pastry, let it rest in the fridge for at least two hours, and then prepare the jam tart with the perforated ring. See you soon, Susy
I also leave you with:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
Ingredients for the jam tart with perforated ring 9-inch
- 2 3/4 cups all-purpose flour
- 1/3 cup hazelnut flour (or almonds or pistachios)
- 1 egg yolk
- 1 egg
- 1 cup powdered sugar
- 3/4 cup butter
- Half lemon zest (grated)
- 1 pinch salt
- 1 1/4 cups plum jam
You will need
- Ring perforated
- Mat
- Bowl
- Baking sheet
Preparing the jam tart with the perforated ring
In the mixer with the paddle attachment or by hand, mix the cold butter cut into pieces with the sugar, salt, and grated lemon zest. Add the egg and yolk and continue mixing.
Lastly, incorporate the flours and knead until you get a homogeneous dough. Roll it out to a thickness of about 1/8 inch between two sheets of parchment paper and place it in the fridge for at least a couple of hours.
Place the perforated mat on the baking sheet, take the shortcrust pastry, now well chilled, and lay it on the perforated mat. Place the ring on the pastry and cut out a circle for the base. With the leftover dough, cut strips as high as the ring’s edge and line it, then trim the excess dough with a sharp knife.
With a fork, prick the surface, pour the jam, cut strips with the leftover dough for the classic decoration, and bake at 350°F for 35/40 minutes.
Once baked, remove it from the oven, and after cooling, easily extract it from the perforated ring!
