Grandmother Benedetta’s jam tart is the traditional recipe. A simple soft and very crumbly shortcrust pastry is used, and a tart pan with a diameter of 10 or 11 inches.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: Servings for a 10-11 inch tart pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 558.35 (Kcal)
- Carbohydrates 94.97 (g) of which sugars 44.68 (g)
- Proteins 7.42 (g)
- Fat 17.88 (g) of which saturated 11.23 (g)of which unsaturated 6.29 (g)
- Fibers 1.82 (g)
- Sodium 81.53 (mg)
Indicative values for a portion of 100 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
Grandmother’s Jam Tart
- 5.3 oz butter (at room temperature)
- 3 1/4 cups all-purpose flour
- 2/3 cup sugar
- 1 tsp baking powder (about 5 grams)
- 1 pinch fine salt
- to taste vanilla (or vanilla extract, organic lemon zest – optional)
- 1 egg (medium)
- to taste water (as needed to obtain a workable dough – 20-30 grams)
- 1/4 cup all-purpose flour (for dusting)
- 14 oz strawberry jam (or red berry, plum, cherry, apricot, peach)
Tools
- Rolling Pin
- Tart Pan non-stick for tart
Grandmother’s Jam Tart
BAKING: in a preheated static oven at 350°F for about 45 minutes.
Take the butter out of the refrigerator and cut it into even pieces, place it in a bowl, and let it soften. Add the flour, sugar, baking powder, salt, and any preferred flavoring. Then work everything with your fingertips until you get a sandy mixture.
Now incorporate the whole egg and a little cold water to obtain a uniform and homogeneous dough.
Compact the shortcrust pastry with your hands, first in the bowl and then on the work surface.
Form a smooth and homogeneous ball.
Wrap it in plastic wrap and let it rest in the refrigerator for at least 30 minutes (or in the freezer for 10 minutes).
Remove the shortcrust pastry from the refrigerator and roll it out on a floured surface to a height of about 1/5 inch.
First, roll the base of the shortcrust pastry onto the rolling pin.
Then unroll it into the tart pan.
With the blade of a knife, level the entire edge.
Prick the base with the tines of a fork.
Pour the jam over the pastry base and spread it evenly.
With the remaining shortcrust pastry, form the classic strips (about 1/8 inch thick) for the lattice using a pastry cutter or a simple smooth-bladed knife.
To create perfect strips, gently lift them from the ends and place them over the jam. If they break, start over: rework the shortcrust pastry and remake the strips.
Create the first layer of the lattice first.
Then overlay the second layer of strips.
With a knife, trim the excess strips on the lattice.
Then, with the tines of a fork, go over the entire circumference of the tart to join the strips to the edge.
Bake in a preheated static oven at 350°F for about 45 minutes, or until the edges start to brown. Once cooked, remove immediately from the oven, as the shortcrust pastry will harden as it cools.
Remove the tart from the mold only after the jam has completely cooled and solidified, to avoid mess.
STORE Grandma’s Jam Tart
Grandma’s jam tart keeps well for up to 10 days, best in an airtight container and at room temperature to maintain freshness and crumble. Alternatively, it can be stored in the refrigerator to extend its shelf life.
FAQ (Questions and Answers)
What to do with leftover pastry dough?
With leftover pastry dough, you can make cookies.
Alternatively, it can be kept in the refrigerator for up to 3 days or frozen for later use.How to bake Grandma’s jam tart?
The tart is baked in a static oven at 350°F for about 45 minutes, or in a fan oven at 340°F for about 35 minutes. When the tart is ready (it will be slightly golden on the surface), it should be removed from the oven immediately, as it will firm up as it cools.
Remove from the mold only when completely cool to avoid disasters with the jam.How to tell if the tart is cooked?
To check the tart’s doneness, see if the surface is golden and gently touch the pastry to check if it is dry and crunchy.
How to soften the jam for the tart?
Stir the jam with a teaspoon to make it softer and more fluid. Using too liquid a jam can cause it to spill during cooking, as heat makes liquids more fluid. To avoid this, choose a thick jam.
How to prevent the jam from leaking?
Leave the tart edge higher than necessary, then spread the jam in the center, leaving the edges free and sealing the pastry edges well.
How thick should a tart be?
Roll out the tart base to a thickness of about 1/5 inch and the decorations to 1/8 inch to ensure even cooking and a pleasing appearance.
