How many times have you found yourself with a jar of jam, opened or unopened, and you don’t know how to use it up? The jam tart is the perfect solution: simple to make and even easier to enjoy… it will disappear in no time! In this recipe I used strawberry jam.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups 00 flour (Italian "00" flour)
- 6 tbsp butter, softened
- 7 tbsp granulated sugar
- baking soda
- 2 eggs
- 1 1/4 cups strawberry jam
Preparation
Prepare the pastry: pile the flour on your work surface forming a well, pour the sugar and the eggs into the center and beat the eggs with a fork.
Add the butter cut into small pieces, left at room temperature for about 10 minutes, and a pinch of baking soda. Initially knead slowly to absorb the liquids, then more vigorously until you obtain a smooth, homogeneous dough. Shape into a ball.
Wrap the pastry ball in plastic wrap and let it rest in the refrigerator for 30 minutes.
Roll out the pastry: take the pastry out of the fridge and remove the plastic wrap. Lightly dust the work surface with a little flour and roll the dough with a rolling pin to a thickness of about 0.2 in (approximately 1/5 in).
Butter and flour a tart pan. Roll the pastry onto the floured rolling pin and transfer it into the pan. Trim the excess edges and save them. Prick the base with the tines of a fork.
Spread the strawberry jam evenly over the pastry base.
Create the lattice: roll out the remaining dough and, using a pastry wheel (a fluted wheel is best), cut strips. Lay them diagonally, crossing them over the tart to form diamond shapes. Seal the edges well to prevent the strips from detaching during baking.
Baking: bake the tart in a preheated oven at 347°F for about 40 minutes.
Allow to cool completely before serving.
Tips and storage
You can replace the strawberry jam with any jam or preserve you prefer.
Adjust the sugar in the dough according to the sweetness of the jam: up to about ±10 grams (about 2 1/2 teaspoons).
The tart keeps for up to 5 days if stored covered in a cool, dry place.
