The cherry jam tart is a symphony of flavors encased in a crumbly shortcrust pastry shell. The intense and slightly tart sweetness of the cherry jam harmoniously marries with the softness of the shortcrust pastry base, creating a perfect contrast. This tart is a true delight to enjoy at any time of the day, from breakfast in the morning to dessert after dinner. Its simple preparation and irresistible flavor make it an ideal choice to amaze friends and family at any time of the day.
And now to the kitchen! Follow the scent and get ready to bring something good… and fragrant to the table! 🍴
Silvi…
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 9.5-inch tart pan
- 2 2/3 cups flour
- 14 tbsp butter (soft)
- 1 cup powdered sugar
- 1 oz acacia honey
- 4 tbsp egg yolk
- 1/2 lemon (organic)
- 1/2 tsp fine salt
- 1 vanilla pod
- 10.5 oz jam (sour cherry or morello cherry)
Steps
To prepare the cherry jam tart, start with the preparation of the shortcrust pastry. Remember that for a good result of the dessert, at least 30 minutes of rest in the refrigerator is necessary for the shortcrust pastry. Ideally, prepare it the day before so that the fats and sugars have time to stabilize and rolling out the dough with the rolling pin will be easily workable.
Ready? Let’s start!
Place the butter cut into pieces in the bowl of the stand mixer fitted with a paddle, add the powdered sugar, and also add the acacia honey.
Turn on the stand mixer at the lowest speed so that the butter absorbs the honey and sugar without whipping. Stop the mixer and add the salt dissolved in a teaspoon of water. Also, add the egg yolks and turn the mixer back on at the lowest speed.
Then cut the vanilla bean lengthwise and extract the vanilla seeds. Pour them into the bowl of the stand mixer. Grate the zest of an untreated lemon with the appropriate grater, being careful not to grate the white part that would give the shortcrust pastry a bitter taste, and add it to the dough.
Sift the flour and pour it all at once into the bowl, then turn the stand mixer back on and when the dough is homogeneous, it will be ready.
Then transfer the mixture to a lightly floured work surface and work it quickly until you get a smooth and compact dough. Form a dough ball, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.
After the resting time, take the shortcrust pastry dough ball from the fridge and divide it into two parts. Roll it out with a rolling pin on a lightly floured work surface until you obtain a sheet about 1/5 inch thick.
First, preheat the oven to 350°F.
Butter a 9.5-inch tart pan and line it with the rolled-out shortcrust pastry. Remove any excess dough and reuse it to make decorations.
Prick the bottom with the prongs of a fork and pour the cherry jam inside, leveling it well. With the remaining shortcrust pastry, create strips and arrange them in a lattice pattern over the jam.
Bake for about 30-35 minutes or until the tart is golden on top.
Then remove the tart from the oven and let it cool completely, then sprinkle with powdered sugar before serving.
Advice
For a fresh note, you can add freshly grated lemon zest to the tart dough.
If the cherry jam is too thick, you can warm it slightly before spreading it on the tart base.
If the cherry jam is too tart for your taste, but you love red fruits, you can replace it with strawberry or cherry jam, which are decidedly less acidic.
Besides the classic shortcrust pastry strips, you can also cut shapes with cookie cutters or decorate with fresh fruit before serving.
