Two-toned tart with jam, a simple and scenic dessert that wins everyone over at the first bite. There are desserts I love to prepare every weekend, especially for Sunday breakfast. One of these, besides the Nutella tart, is the tart filled with jams of different colors. It’s a quick recipe, accessible to everyone but thanks to its original appearance and the goodness of homemade pastry, it becomes something truly special. Every time I bake it, the house fills with an irresistible aroma, and there’s nothing better than slicing a piece and enjoying it with a nice cup of coffee.
This tart is perfect for breakfast, for a snack, or to serve as a dessert after a family dinner. Preparing it for me is a relaxing moment: the act of kneading, rolling, and braiding the pastry strips… are little gestures of love towards what you create with your own hands that then transform into a true masterpiece.
If you love tarts, below you will find more recipes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Two-toned tart with jam
- 2 eggs
- 100 sugar
- 1/2 cup vegetable oil
- 1 egg yolk
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
Tools for the Two-toned tart with jam
- 1 Bowl
- 1 Tart mold
Steps
In the bowl, add the eggs, sugar, vegetable oil, flour, vanilla, and the teaspoon of baking powder. Quickly work the ingredients with your hands until you obtain a homogeneous dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Take the dough out of the fridge and on a lightly floured work surface, roll about 2/3 of the dough with a rolling pin. Take a tart baking pan and butter it well, place the pastry making it adhere well to the edges. Pour half cherry jam and half apricot jam, distributing it evenly with a spoon. With the remaining pastry, roll out another disc and cut strips with a pastry wheel or kitchen knife. Place on the tart forming a grid, crossing the strips diagonally.
Bake in a preheated oven at 350°F (fan) for about 30 minutes, until the surface is lightly golden.
Take the tart out of the oven and let it cool completely in the pan to avoid breaking it. When it’s cold, remove it from the mold and transfer it to a serving dish.
If you wish, sprinkle the surface with powdered sugar.
Until the next recipe!!!
If you want to prepare a double batch, you can easily freeze it in plastic wrap. That way it will be ready for any occasion.
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