The peach jam tart is one of the many tart versions I’ve proposed so far, the shortcrust pastry base is often different for each tart I make.
The shortcrust pastry I propose is simple and quick to make, but what you will surely appreciate is the peach jam, I am sure you will love it especially if you make it with your own hands.
If you want, you can take inspiration from my peach jam recipe which I made with the bread machine, but you can also make it with the classic method.
Of course, you can also fill the tart with other jams of your taste and if I may, I highly recommend the alternative filling with grape jam.
So all that’s left is to try my recipe and… bon appétit!!!
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Approx. 410 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 3 medium eggs
- cup Sunflower seed oil
- 1 cup Sugar
- 1 packet Vanilla
- 1 grated lemon peel
- 1 packet Baking powder
- 4 cups All-purpose flour (+ ⅓ cup for the work surface)
- 10.5 oz peach jam
Preparation of the Peach Jam Tart
Combine all the ingredients for the pastry and work well until you obtain a soft and homogeneous ball. Let it rest covered and floured for about half an hour.
Take the shortcrust pastry, roll it out into a not too thin sheet, place it on a baking tray (butter and flour if necessary), create a border about 2 fingers wide and spread the peach jam on the base, make cords of dough to place on the tart to create squares or diamonds.
Bake at 356°F for about 20 minutes. Remove from oven and let cool.
