Waking up in the morning to find this delicious peach jam tart on our table is priceless. At this time of year, we still find many types of peaches, and for this reason, I wanted to prepare a good homemade jam and quickly knead an excellent shortcrust pastry.
The peach jam tart is my favorite dessert because it is wholesome, simple to make, and has a crumbly and light texture; it is also ideal for both breakfast and a snack, as my daughters take it to school, although they prefer the Nutella tart.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Peach Jam Tart
- 3 eggs
- 4.6 oz sugar
- 6.8 tbsp vegetable oil
- 2 1/2 cups all-purpose flour
- vanillin
- 1 tsp baking powder
Steps for Peach Jam Tart
In the bowl, add the eggs, sugar, vegetable oil, flour, vanillin, and the teaspoon of baking powder
Quickly work the ingredients with your hands until you get a homogeneous dough. Wrap the dough in cling film and let it rest in the fridge for 30 minutes. Retrieve the dough, remove the film, and roll it out with a rolling pin to a few millimeters thick and place it in a buttered or parchment-lined tart pan. Line the edges well and prick the base of the tart with a fork. Spread the jam evenly over the pastry disk. Roll out the shortcrust pastry on a floured work surface and cut strips with a fluted pastry cutter. Position the first diagonal strips at equal distances from each other. Add the others on top, starting from the edge. At this point, seal the tart well, removing the excess dough.
Once ready, bake at 340°F for 25-30 minutes. The tart is ready when it is golden brown on the surface.
Remove from oven and let cool for 30 minutes before removing from the pan.
Transfer it to a serving plate and serve!
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