Crumble tart with jam is crispy on the outside and soft on the inside. Made with a shortcrust pastry that does not need to rest and homemade cherry jam, it is very quick to make. The crumble tart with jam can be enjoyed any time of the day, from morning breakfast to after dinner. This recipe also includes a lactose-free version.

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Difficulty: Very easy
Cost: Medium
Preparation time: 25 Minutes
Portions: 10 Pieces
Cooking methods: Oven
Cuisine: Italian
Seasonality: Fall, Winter, Spring, Summer

Ingredients

10.5 oz butter (lactose-free margarine)
1 cup sugar
4 egg yolks
1 pinch salt
1 pinch baking powder
1/2 vanilla bean
1/2 lemon (zest)
10.5 oz jam
17.5 oz all-purpose flour

Tools

1 Bowl
1 Cake Pan
1 Spatula
1 Rolling Pin

Steps

In a bowl, add the butter, sugar, and flavorings, including the salt.
Mix well, then add the egg yolks.
Incorporate the mixture and add the flour, previously sifted with the baking powder.
Work the mixture minimally, just until the flour is incorporated.
Cover with plastic wrap and store in the fridge, or roll out the dough immediately to a thickness of 1/4 to 1/3 inch.
Cut the dough to the same size as the cake pan (about 9 inches).
Place the shortcrust pastry inside the pan and fill with the jam.
With the remaining dough, crumble over the jam until covered.
Bake in a preheated static oven at 350°F for 40-50 minutes