Tart with Jam and Fresh Fruit, perfect for celebrating a birthday or as a dessert.
The preparation is very simple: I made the shortcrust pastry shell using Montersino’s recipe, filled it with simple peach jam, and finally decorated it with fresh fruit. Easy to make and very versatile: you can customize it as you like and above all, play with your imagination.
I prepared it to celebrate Luca’s birthday, my son. He was born on August 15th and considering the heat these days, the tart is the ideal dessert. Just prepare the shell early in the morning when the temperatures are cooler, and decorate it just before serving. Delicious!
Now, let’s see how to make the Tart with Jam and Fresh Fruit. Get your hands in the dough, let’s start!!
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. Looking forward to it.
Gabriella
Other delicious recipes:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 6 – 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients
- 10.5 oz butter (take it out of the fridge at least half an hour before)
- 4 cups flour
- 1 cup powdered sugar
- 4 egg yolks (about 4)
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 lemon (grated zest)
- 1 package peach jam
- 1 nectarine
- 1 apricot
- 1 kiwi
- 1 banana
- 12 blueberries
- 2 strawberries
- lemon (1 thin slice for the "sun")
- gelatin spray
Tools
To make the Tart with Jam and Fresh Fruit, you will need:
- 1 Stand Mixer
- 1 Pastry Board
- 1 Rolling Pin
- 1 Tart Pan
Steps
First, prepare the shortcrust pastry following all the steps you find in my recipe here.
Then, after the indicated rest time, flour the pastry board and preheat the oven to 350°F. Next, place the shortcrust pastry dough and roll it out with the rolling pin to about 0.2 – 0.3 inches thick. If you see it tends to crumble, work it a little with your hands before rolling it out.
Then, roll the pastry onto a rolling pin and transfer it onto the previously greased tart pan.
Next, roll over the rolling pin to remove any excess pastry and place it in the refrigerator.
Then, pierce the surface with a fork, cover with the jam, and bake in the preheated oven for 25 – 30 minutes.
While the tart is baking, clean the fruit. Once the tart is baked, let it cool well on a rack and then proceed with the decoration. As you place the fruit, spray it with gelatin spray to prevent it from browning.
Finally, here is the Tart with Jam and Fresh Fruit ready to serve. Enjoy your meal!
Until the next recipe.
Here in a “Birthday” version.
Storage
You can store the Tart with Fresh Fruit in a cool, dry place for about 1 – 2 days, closed in an airtight container. For longer storage, keep it in the refrigerator.
Tips and Suggestions
– With part of the leftover shortcrust pastry, I made the word “Congratulations” and the rest I put in the freezer, wrapped in plastic wrap. Normally, I always prefer to prepare a larger amount of pastry, so I’m not too short, and the leftover can be frozen and ready (after thawing) when needed.
– With part of the leftover shortcrust pastry, I made the word “Congratulations” and the rest I put in the freezer, wrapped in plastic wrap. Normally, I always prefer to prepare a larger amount of pastry, so I’m not too short, and the leftover can be frozen and ready (after thawing) when needed.
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