Rose Tart (or Swirl) with Cherry Jam.
Today I thought I would delight you with this rose tart (or as I call it, swirl tart), really easy to make.

I prepared it with my oil-based shortcrust pastry, which always stays very soft, and made it even more delicious with a generous filling of cherry jam.
The result is a cake not only beautiful to present to your guests, but with a texture so soft that it almost resembles a real cake! It’s perfect to enjoy for breakfast, but it also makes a splendid figure as a dessert at the end of a meal. Its goodness, I assure you, will win you over.
Are you ready to get baking? Let’s start immediately!
Giusi.

Ingredients for the Rose Tart

I used Type 1 flour, but you can choose the one you prefer. Just remember that each flour absorbs liquids differently! So, you might need to add a bit more flour or, on the contrary, a tablespoon of water, to be able to form the dough. The important thing is to get a final dough that is compact, smooth, and, above all, soft.

17.6 oz flour (I used Type 1 flour)
3.5 oz milk (Warm)
3.5 oz vegetable oil
2 eggs
0.56 oz baking powder
1 pinch salt
1 cup Powdered sugar (Granulated sugar will also work if you don't have it)
12.3 oz cherry jam

Tools

1 Pan 10-11 inches

Steps for the Rose Tart

In a bowl, pour the flour, add the sugar, baking powder, oil, milk, and eggs. Mix all the ingredients well.
Pour everything onto a lightly floured surface and work the mixture with your hands until you get a nice smooth, soft, and homogeneous dough (add a bit more flour if needed).
Wrap the dough in plastic wrap and put it in the fridge for 30 minutes.
Divide the dough into two.
Start rolling out one part of the dough: the sheet should be about 0.2 inches thick.
Lay the sheet inside a greased and floured pan of about 10-11 inches. Trim the edges, prick the bottom with a fork, and set the base aside.
Roll out the other dough until you get a rectangle about 6 inches wide and 15 inches long.
Spread the jam on the rectangle, being careful not to overdo it: the layer should be very thin.
With the help of a pasta cutter or a knife, cut strips 0.8 inches wide and 6 inches long (you will need 20 in total).
Take the end of each strip and start rolling it on itself to form your swirl (the rose).
Once all the swirls are created, take the pan with the shortcrust base and spread the remaining jam.
Place the swirls on top of the jam, spacing them slightly apart. Finally, press the edges of the tart towards the swirls to complete the dessert.
Bake at 356 degrees in a preheated static oven for about 30 minutes.
Your rose tart is ready to be enjoyed!
See you soon for the next recipe!