Tart with blackberry jam and lemon glaze.
I made this tart with an olive oil crust, filled with blackberry jam and finished with a delicious lemon glaze. It’s a simple yet special dessert: the flavors blend perfectly together, creating a truly unique taste contrast. The crust is pleasantly biscuit-like and light, making it ideal to start the day with a nutritious breakfast or for a special snack.
Let’s get messy… Enjoy the recipe. Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Lemon Glaze Tart
- 2 1/2 cups all-purpose flour
- 1/3 cup raw cane sugar (or granulated)
- 2 eggs
- 1/3 cup extra virgin olive oil (or vegetable oil)
- 1 teaspoon baking powder
- 1 cup blackberry jam
- 2 egg whites
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Steps for the Lemon Glaze Tart
In a bowl, pour the flour and eggs and mix with a fork, add the sugar, the teaspoon of baking powder, and mix.
At this point, start adding the oil a little at a time, begin to knead with your hands until you form a smooth and homogeneous dough.
When the crust is ready, wrap it in plastic wrap and place it in the fridge to rest for an hour.
Take the dough from the fridge and place it on a lightly floured sheet of parchment paper and roll out the dough with a rolling pin.
With a teaspoon, place the jam near the edges.
Take the edges and fold them inward until the jam is covered (see photo).
In a container, pour the powdered sugar, the two egg whites, and the tablespoon of lemon juice and beat with electric beaters until you create a firm consistency.
Place and level the lemon glaze over the surface of the crust.
With the help of a spoon, create stripes with the blackberry jam.I made the tart directly on a sheet of parchment paper and then placed it on the oven rack. But if you prefer, place it inside a mold.
Bake at 350°F in a preheated static oven for 30-35 minutes.
Let the tart cool completely before serving.
