The cherry jam tart is a symphony of flavors enclosed in a flaky shortcrust pastry shell. The intense and slightly tart sweetness of cherry jam harmonizes beautifully with the softness of the shortcrust pastry base, creating a perfect contrast. This tart is an authentic delight to savor at any time of the day, from breakfast in the morning to dessert after dinner. Its simple preparation and irresistible taste make it an ideal choice to impress friends and family at any time of the day.
And now to the kitchen! Follow the aroma and get ready to serve something good… and fragrant! 🍴
Silvi…
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- Difficulty: Easy
- Cost: Inexpensive
- 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
- 2.75 cups flour
- 14 tbsp butter (softened)
- 1 cup powdered sugar
- 1 oz acacia honey
- 4 tbsp egg yolk
- 1/2 lemon (organic)
- 1/2 tsp fine salt
- 1 vanilla bean
- 1.25 cups jam (sour cherry or morello cherry)
Steps
To prepare the cherry jam tart, start with the shortcrust pastry preparation. Remember that for a successful dessert, the shortcrust pastry needs to rest in the fridge for at least 30 minutes. Ideally, prepare it the day before so that the fats and sugars have time to stabilize and the dough will be easier to roll out with a rolling pin.
Ready? Let’s start!
Place the chopped butter into the mixing bowl of the stand mixer fitted with the paddle attachment, add the powdered sugar, and also add the acacia honey.
Run the mixer on 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. Add the egg yolks and run the mixer again at the lowest speed.
Slice the vanilla bean lengthwise and extract the vanilla seeds. Add them to the mixing bowl. Grate the zest of an untreated lemon with a fine grater, being careful not to grate the white part, which would give the pastry an unpleasant bitter taste, and add it to the dough.
Sift the flour and add it all at once to the bowl, then run the mixer again until the dough is homogeneous.
Transfer the dough onto a lightly floured surface and work it quickly until you obtain a smooth and compact dough. Shape it into a disk, wrap it in plastic wrap, and let it rest in the fridge for at least 30 minutes.
After the resting time, take the dough disk from the fridge and divide it into two parts. Roll it out with a rolling pin on a lightly floured surface until it’s about 0.2 inches thick.
First, preheat the oven to 350°F.
Butter a 9.5 inch tart pan and line it with the rolled-out shortcrust pastry. Trim the excess dough and reuse it for decorations.
Prick the bottom with a fork and pour in the cherry jam, spreading it evenly. 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 the surface.
Remove the tart from the oven and let it cool completely, then sprinkle with powdered sugar before serving.
Tips
For a touch of freshness, you can add grated lemon zest to the tart dough.
If the cherry jam is too thick, you can slightly warm it before spreading it on the base of the tart.
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 definitely less tart.
Besides the classic shortcrust strips, you can also cut out shapes with cookie cutters or decorate with fresh fruit before serving.
