SOFT TART WITH APPLES AND JAM Today I’m talking about a delicious dessert, the classic sweet to serve at the end of a meal or any occasion that will make you look great. If you’re a fan of shortcrust pastry, don’t miss this recipe, I’ll explain how to make a very soft and melt-in-the-mouth shortcrust that doesn’t need to rest in the fridge and is perfect for cakes, tarts, and cookies. But I don’t want to dwell any longer; I invite you to join me in the kitchen, and I’ll explain how to prepare the soft tart with apples and jam!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 375.27 (Kcal)
- Carbohydrates 64.55 (g) of which sugars 33.53 (g)
- Proteins 6.12 (g)
- Fat 11.62 (g) of which saturated 7.12 (g)of which unsaturated 4.28 (g)
- Fibers 2.05 (g)
- Sodium 33.17 (mg)
Indicative values for a portion of 60 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Soft Tart with Apples and Jam
- 2 eggs
- 3/4 cup sugar
- 7 tbsp butter (melted, warm)
- 2 1/2 cups all-purpose flour
- Half packet baking powder
- 3 apples
- 2 tbsp sugar
- 1 lemon (juice)
- 1 jar apricot jam
Useful Tools for Preparing the Soft Tart with Apples and Jam
- 1 Tart Pan
Preparing the Soft Tart with Apples and Jam
As you will read, the preparation of this dessert is quite quick, the shortcrust does not need to rest and we can directly roll it out into the mold and fill the tart. So, let’s roll up our sleeves and get cooking!
If you’re using a stand mixer, place the eggs and sugar in the bowl, mix quickly, and then start adding the melted butter (I melted it in the microwave at 800W for just under 30′) and finally the sifted flour with the baking powder. If you’re not using a stand mixer, you can still quickly make the shortcrust pastry by mixing the ingredients in the same order in a bowl, starting with a whisk and, when the dough becomes more compact, switching to using your hands directly.
We will obtain a dough that is soft but not sticky, transfer it to the work surface, and set aside about 1/4 of it, which we will use to make the tart strips. Roll out the remaining dough with your hands on a sheet of parchment paper until it reaches the desired size, then place it inside the mold and trim the edges, evening them out.
Now clean the apples, peel them, cut them into small cubes and put them in a bowl with two tablespoons of sugar (for those who love it, a little cinnamon too), and give it a nice mix.
Spread the jam on the freshly rolled-out shortcrust, then cover with the apples and finally use the shortcrust we set aside at the beginning to make small irregular strips that will spread slightly during baking.
Bake our soft tart with apples and jam at 350°F in a static oven for about 25 minutes or until it’s slightly golden on the surface. Let it cool down and finally, we can serve and enjoy its deliciousness!
Frequently Asked Questions
In this section, you’ll find answers to the most frequently asked questions about preparing this dessert. If you don’t find what you’re looking for, feel free to write to me!
How can I replace the butter in the shortcrust?
Instead of butter, you can use 1/3 cup of vegetable oil.
What other jam can I use?
Apples also pair well with peach jam!
How do I store this cake?
If it’s winter, in a well-sealed cake tin, it stays fresh for about 2/3 days. If it’s summer, it’s preferable to keep it in the fridge.
