Who doesn’t love Tarts? And who doesn’t love Jam Tart? In this case, cherry!
I admit that being a good ignorant cook, I started making tarts worthy of the name during the lockdown months, both in the first and second year of the pandemic. Having more time to spend at home, I decided to dedicate it to my passion, cooking, and to experiment to the fullest with all those recipes that just wouldn’t turn out right.
It was indeed the period of discovering leavened goods that go beyond 4 or 6 hours, the period of “try and try again” with jam tarts, custards and fruits, or with classic Nutella, but it was also the time for Pandoro and Panettone that still hate me! One day I will win this challenge too, I’m sure!
However, from that awful time came many recipes that you can find on my blog, Bea’s Recipes, like the Tart with cream and black cherries super delicious and especially the first that came out really well, I used the recipe of Grandma’s shortcrust (Bless all the Grandmas of the World), then came the time of the Tart with hazelnut and mascarpone cream where I combined Grandma’s recipe with that of an aunt who has been making this tart for a whole life, up to the Tart with custard and canned peaches which was the most challenging, the cream had to remain soft.
Oh, I forgot, my tarts are all made with cold butter from the fridge, eggs at room temperature, and a packet of baking powder. I discovered that baking powder really helps me a lot in this recipe if I want to get a tall and soft tart.
Today I present to you the most classic of tarts: the Jam Tart! Cherry jam is kindly provided by Grandma Maria, Luca’s grandma, a great producer of jams throughout the year and therefore an inexhaustible source of this ingredient. I also made plumcake with jam that stays in the center using one of her super jams.
If you are looking for a different shortcrust recipe, and it’s pumpkin season, try the Pumpkin and cinnamon shortcrust recipe!
Now enough talking and let’s move on to the recipe of the Jam Tart, I invite you to subscribe to the fan page of Facebook of my blog by clicking here or to follow my Instagram profile!
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 412.56 (Kcal)
- Carbohydrates 57.16 (g) of which sugars 29.70 (g)
- Proteins 7.62 (g)
- Fat 18.48 (g) of which saturated 11.40 (g)of which unsaturated 6.86 (g)
- Fibers 1.26 (g)
- Sodium 286.95 (mg)
Indicative values for a portion of 115 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 2/3 cup butter (cold from fridge)
- 2 eggs (at room temperature)
- 3/4 cup sugar
- 1 tsp salt
- 1 packet baking powder
- to taste lemon zest (finely grated)
- to taste powdered sugar
- 1/2 cup jam (cherry)
Tools
- 1 Bowl
- 1 Knife
- 1 Spoon
- 1 Pan
- 1 Fork
- 1 Oven
- 1 Plastic wrap
- 1 Scale
Steps
To prepare the jam tart, we need a shortcrust that has rested for at least 30 minutes in the fridge, so the first thing to do is the shortcrust pastry. So, take a bowl with nice high edges and break the two eggs into it. Add the butter just taken from the fridge by cutting it into small cubes, pour the sugar and the grated lemon zest, and work these ingredients with a fork for a few moments.
Then add the previously sifted flour with the packet of baking powder and now work the ingredients with your hands until you get a sticky shortcrust pastry because it has absorbed all the pieces of butter. If necessary, you can add flour, sometimes I have to add it if the shortcrust remains really too sticky and you end up with more on your fingers than in the bowl itself.
Wrap the shortcrust pastry with plastic wrap and let it rest in the fridge for at least 30 minutes. It needs to cool down a bit so that the butter solidifies a little and it is no longer too sticky.
After this time, we are ready to proceed with the preparation of the tart. Set the oven to static mode at 350°F so that it is ready for baking our dessert. Take the shortcrust dough from the fridge and place it on a lightly floured work surface. If you want, you can butter and flour the tart pan as I did, although I recommend against it if you don’t have a pan that opens with a hinge because, as you can see from the previous photo, when taking it out, it broke on the surface, it looked so beautiful when just ready that this thing annoys me.
From the dough ball, make two portions; one will be the base of the tart, and the other part will serve to decorate it. As you can see, I tried the “sun with rays” version, but no one is perfect, and mine looks like an octopus with tentacles, but hey, it’s good, and therefore who cares about the decoration. So, roll out the base; if you find it more comfortable, you can use a silicone rolling pin. Place the shortcrust in the pan and with a spoon, pour the jam. Obviously, if you don’t like cherries or you have another jar lying around the pantry, that’s perfectly fine; the jam is your choice, and the result doesn’t change.
When you have also created the final decoration of the tart, you can bake it. Keep in mind that every oven is different from others, and the maximum cooking time of a tart is about 30 minutes. Over time, I discovered that my oven takes between 25 and 27 minutes maximum to perfectly cook the tart. If there is cream or jam and thus a rather moist part, it takes 27 minutes, but if there’s Nutella or less moist creams, it takes a maximum of 25 minutes. After this time, I always risk pulling out tarts as hard as a wall, unfortunately! Anyway, after baking, it should be left to cool completely at room temperature so that it can be removed from the pan more easily. You can serve it with or without powdered sugar, in this case, it’s also your free choice.
As always, I wish you good appetite and I await you here for the next recipes! If you like, you can leave a comment on this recipe and share it on your social profiles!
Tips:
My tart broke on the surface, not during baking, but when I took it out of the tart pan. I recommend using a parchment paper instead of slightly buttering and flouring the pan as I did. It will be easier for you to lift it and move it to the serving plate.
