The San Francesco Tart is really a simple dessert to make, but also quick and with a truly unique taste.
The shortcrust pastry base with a truly unpretentious dough, then filled with cherry jam, which in this case was made by me during the summer… yes, it took a while to remove the pits, but it’s a jam that perhaps can only be surpassed by our Abruzzo grape jam.
A rustic tart and the only thing I regretted was that I didn’t have enough dough to decorate the surface.
Not having a pan with a 20 cm diameter, I took a slightly larger one which also had a spring, so more convenient, but the damage was already done and the final decoration is not really perfect, but you absolutely have to replicate it and I will wait for your photos to put on my fb page in your name, I recommend.
Then follow the recipe and make my San Francesco tart yourself, delicious and with an ancient flavor.
Approx. 478 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 1 tart for 5 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: San Francesco
Ingredients to make San Francesco Tart
- 1 medium egg
- 1/2 packet baking powder
- 2 cups all-purpose flour
- 1/3 cup sugar
- 5.5 tbsps butter
- 1 tsp milk
- 1 cup cherry jam
- 1 tbsp powdered sugar
Preparation of San Francesco Tart
I made the dough with a hand mixer, but you can easily do it by hand.
In the mixer, I put the egg with the sugar and mixed a little, then I added the softened butter, baking powder, milk, and the flour, mixing well.
At this point, pour the obtained mixture onto a working surface, working it well with your hands until you obtain a homogeneous ball.
Wrap the dough in plastic wrap and put it in the fridge for ½ hour.
Butter and flour a 20 cm pan, or if you have one of those springform pans, you can line the base with baking paper and butter and flour the sides.
Take the dough, leaving a bit aside for the tart decoration, and roll out a circle of dough to then place it in the pan, molding it so that it rises about a finger on the edges.
Fill with jam, then with the dough set aside, cut strips to decorate the surface of the tart.
Bake in a hot oven at 356°F for about 25 minutes, checking the cooking.
