Craving a simple genuine dessert that’s easy to make? Today we indulge in a delicious apple and jam tart.
A truly delicious yet healthy dessert, just like the ones our grandmothers used to make!
Making it at home is super easy and, with a few tricks, you can achieve a crumbly base and a sweet and fragrant filling, perfect for breakfasts and snacks with the family.
👉 I recommend reading the entire recipe to the end, as you’ll find plenty of practical tips for perfect success, the most requested variants (like the butter crust version, air fryer cooking, or using alternative flours), and a section with all the common questions.
The apple and jam tart is perfect for any occasion, even after a meal, perhaps accompanied by a scoop of ice cream or Greek yogurt.
The base is a butter-free shortcrust pastry to make it lighter yet still delicious!
Naturally lactose-free, so it’s perfect even for those with intolerances or those who prefer light yet tasty desserts.
Moreover, we can make it directly in the bowl and roll out the dough in the pan, without a board or rolling pin! Ready in no time!
And if you’re a tart lover, don’t miss these variants:
Double Layer Tart, perfect for those who love rich and showy pastries,
pasticciotto flavor, creamy and delicious like a pastry shop treat,
with panna cotta, elegant and fresh, ideal for special occasions,
Before moving on to the preparation of this beautiful and delicious tart with jam and apples, I’ll leave you my best collections of desserts to enjoy alone or with company!
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: about 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 370 g all-purpose flour
- 2 eggs (medium)
- 90 g extra virgin olive oil (or seed oil)
- 90 g sugar
- lemon zest (1 medium lemon)
- 1 teaspoon baking powder (about 4 grams)
- 1 jar apricot jam (350-400 g)
- 2 apples (medium-large)
- ground cinnamon
- 20 g pine nuts (or sliced almonds)
Preparation
Slice two medium-large apples. Place them in a saucepan with a tablespoon of sugar and one of cinnamon.
Cover with a lid and let them soften over very low heat for about 10 minutes.
Take a large bowl and crack the whole eggs into it. Add the sugar and mix immediately with a fork to blend the ingredients well.
Now add the EVO oil (as long as it’s mild, otherwise it might give the tart a too strong flavor) or if you prefer seed oil (corn, sunflower, or rice). Mix everything vigorously with a fork.
Add the grated zest of a lemon (preferably organic after washing it well). Then pour the flour in gradually and continue to mix with a fork.
Incorporate the baking powder and mix until the dry ingredients absorb the wet ones.
Knead quickly with your hands inside the bowl until you get a smooth and homogeneous dough.
If the mixture is still a bit sticky, add a little more flour until you get the right consistency.
This type of tart can easily be prepared without a board or rolling pin, but if you feel more comfortable using them, you certainly can!
The oil shortcrust doesn’t necessarily need to rest, so you can work it immediately. Roll it out directly inside the mold, round or rectangular (24-26-28 cm).
Divide the dough into two, one larger for the base and the other for the strips. Cover it with plastic wrap to prevent it from drying out.
Arrange the larger shortcrust dough well on the bottom and the edges of the pan. Prick it with the tines of a fork to prevent it from puffing up too much during baking.
Pour the apricot jam on the bottom and spread it with a spatula over the entire surface.
Arrange the apples over the jam until covering the entire surface. A pinch of cinnamon if you like, and decorate with the remaining shortcrust strips.
A handful of sliced almonds or pine nuts if you prefer, and we’re ready for baking!
Bake in a preheated oven, static mode, at 350°F (180°C) for about 40 minutes. Baking time may vary from oven to oven. As soon as it turns golden, remove from the oven and let cool.
Then gently remove it from the mold and admire your beautiful tart, ready to be enjoyed!
Et voilà, the apple and jam tart is ready!
And today too, there’s a delicious scent in the kitchen ❤️🥰🥣👩🍳
Have you tried this recipe or one of the suggested variants? Leave a comment below to tell me how it went, what adjustments you made, or if you have any questions.
👉 If you liked it, come back soon so you won’t miss the next recipes, variants, and exclusive tips! ❤️🥰Article protected by copyright © – Gabriella Geroni © All rights reserved
AIR FRYER COOKING
To prepare the tart without turning on the oven:
Set the air fryer to 320-330°F (160-165°C).
Bake the tart (in an suitable mold for the air fryer) for 25 minutes (time depends on the model and thickness).
After about 15 minutes, check the browning: the edges should be golden and the surface well-cooked, otherwise continue until golden.
Let cool completely before serving.
This method is perfect if you’re short on time or want to avoid the oven.
FRUIT ALTERNATIVES 🍎
Want to change fruit? This tart is also perfect with other combinations:
Pears and dark chocolate → for a more autumnal and delicious version.
Peaches and amaretti → sweet and very aromatic, ideal in summer.
Figs and walnuts → perfect in September, perhaps with a drizzle of honey.
Mixed berries and strawberry jam → fresh, colorful, and slightly tangy.
Bananas and orange jam → original, creamy, and fragrant.
DELICIOUS ADDITIONS 🥰
Chopped nuts (almonds, walnuts, hazelnuts) on the edge of the crust or over the apples.
Spices: cinnamon, vanilla, or ginger to flavor the dough.
🥧 Substitutions for Apple and Jam Tart
ALTERNATIVE FLOURS
Want a more rustic tart or with a different aroma? Here’s how to adapt the crust:
Type 1 or Type 2 flour
You can replace up to 50% of all-purpose flour with Type 1 or Type 2 flour.
👉 Result: more intense flavor, slightly darker crust, and with a more “granular” texture.
If using 100% Type 1 flour, add 1-2 tablespoons of milk (or plant-based drink) to achieve a softer dough.
Whole wheat flour
Also replace up to 50-60% of all-purpose flour.
👉 Provides a rustic aroma and a more compact flakiness, perfect with fig, plum, or apricot jam.
💡 Tip: with whole wheat or Type 1 flours, slightly reduce oven temperature (340°F or 170°C) to avoid over-browning.
GLUTEN-FREE VERSION
You can replace all-purpose flour with a gluten-free shortcrust mix or with:
200 g rice flour + 50 g potato starch + 50 g cornstarch.
Add 1-2 tablespoons of milk if needed.
🔹 Alternative sweeteners (without refined sugar)
You can use erythritol or coconut sugar as an alternative to regular sugar.
Erythritol → replace in a 1:1 ratio (e.g., 100 g sugar = 100 g erythritol).
It’s perfect for a light version with a low glycemic index, but it tends to make the crust slightly drier.
👉 Add 1 tablespoon of honey or a splash of milk to compensate.
Coconut sugar → has a more caramelized flavor and slightly darkens the crust, great with apricot or peach jam.
Raw cane sugar → gives a golden color and a warm aroma, ideal for those who love more intense aromatic notes.
Do I need to butter the tart pan?
If you’re making the tart with oil-based crust, there’s no need to butter the pan.
However, if you’re using butter crust, a layer of butter and flour helps to release the base more easily and achieve a crispier golden finish.
With non-stick or micro-perforated pans, you can safely avoid it.Can I reduce the sugar in the crust?
I’ve already reduced the sugar from 100 to 90; you can go down to 80 g, and the crust will be less sweet but still good.
What’s the best jam for this tart?
An apricot jam is classic and pairs well with apples, but you can also use mixed berries or peach, according to your taste.
How to store it?
Store it at room temperature, covered with plastic wrap or in a closed container, for 2-3 days. If filled with homemade jam, keep it in the fridge.
Wine pairing 🍷
With this apple and jam-based dessert, the ideal pairing is a lightly fruity sweet wine. I recommend a Moscato d’Asti or a Late Harvest Gewürztraminer.
Both enhance the sweetness of the jam and the freshness of the apple, making the tasting even more harmonious.
