The Strawberry Jam Swirl Tart is a simple dessert to make, prepared with a classic buttery shortcrust pastry and filled with straightforward strawberry jam.

At my house, there must always be dessert for breakfast, and tart is one of my husband’s favorites. I love making desserts and getting my “hands in the dough” 😄 is very relaxing for me, and I enjoy creating various types.

So today, this strawberry jam swirl tart was born. In reality, I didn’t know what to call it: it somewhat resembles a crown, but also a flower … and in the end, I opted for the swirl. Indeed, that cord reminds me of a swirl.

The pastry is very crumbly and is perfect for making tarts and cookies. For once, I set aside my Shortcrust Pastry for Tarts, which I have been using lately for my tarts, to try Miriam Bonizzi’s recipe. I had heard good things about it, and I must say that I really liked it. I didn’t change anything, except for the resting and baking times.

But now, let’s see how to make the recipe for the Strawberry Jam Swirl Tart. Prepare the ingredients, and we will start.

And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to hearing from you.

Gabriella

Other delicious recipes to try:

Difficulty: Very Easy
Cost: Economical
Rest time: 1 Hour
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian

Ingredients

2 1/2 cups flour
3/4 cup butter (cold from the refrigerator)
1/2 cup powdered sugar
1 egg (at room temperature)
1 teaspoon vanilla extract
to taste strawberry jam
to taste powdered sugar

Tools

1 Stand Mixer
1 Baking Pan
Plastic Wrap
1 Pastry Board
1 Rolling Pin
1 Fluted Pastry Wheel
Parchment Paper
Cookie Cutters

Steps

First, put all the ingredients in the mixer bowl and mix quickly (without letting it warm up) until you get a compact dough. Wrap it in plastic wrap and place it in the refrigerator for at least 2 hours (I kept it for 1 hour).
After the indicated time, the pastry is ready to be worked.
Cut the parchment paper to the diameter of your tart pan, butter it and place it inside.
Roll out the shortcrust pastry on the slightly floured pastry board, place the tart pan on top, cut the base and place it on the parchment paper.
Now, take care of the edges. If you prefer, cut a strip about 1 – 1 1/4 inches wide from the remaining pastry (put the leftover pastry in the fridge) and place it all around, prick the bottom with a fork, then put the tart in the refrigerator.
Alternatively, with a leaf-shaped cutter, cut many leaves about 1/4 inch thick and place them next to each other, slightly overlapping until you complete the edge, then prick the bottom with a fork and put the tart in the refrigerator.
Meanwhile, preheat the oven, static, to 350°F.
Take the remaining pastry out of the fridge, roll it out to about 1/2 inch thickness and, with a fluted wheel, cut strips. Cover the base of the tart with a layer of strawberry jam (or the flavor you prefer) and arrange the strips inside, creating a swirl.
Put 4 – 5 tablespoons of jam in a piping bag and fill the spaces between the strips (without overdoing it, otherwise it will overflow during cooking).
Bake in the preheated oven for about 45 minutes, until it is nicely golden. Remove it from the oven and let it cool, then sprinkle it with powdered sugar.
Make cookies with the remaining shortcrust pastry.
Here is the Strawberry Jam Swirl Tart ready. Enjoy your meal!
See you in the next recipe.