Jam Tart is one of the most delicious desserts, the whole wheat version is certainly different, you must like the taste of whole wheat flour, but I assure you it’s really good. The whole wheat tart is just the right amount of soft, and the apricot compote adds the perfect harmony of flavor.
Try it and let me know.
Let’s start baking..
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
As I mentioned, this tart is all whole wheat; I used whole cane sugar
If you prefer, you can substitute it with granulated sugar or powdered sugar.
- 2 cups whole wheat flour
- 7 tbsp butter
- 1 egg
- 7 tbsp whole cane sugar
- Half small glass water
- 2 cups apricot jam
- 1/2 cup granulated sugar
- 2.2 lbs apricots
- juice of half a lemon
Wash, pit and chop the apricots
Put the apricots, sugar and lemon juice in a pot, cook on low heat for about 20 minutes. If you don’t want fruit pieces, blend with an immersion blender.
For the tart, about 500 grams of apricot compote will be needed, the leftovers can be placed in jars and left to cool.
Store in the fridge and consume within 3 days.
Tools
I used a mold with a diameter of 8 to 9 inches
Now Let’s Prepare the Tart Dough
In a bowl, combine the butter with the cane sugar and mix
Once a creamy mixture is created, add the egg and a little flour and knead
Keep adding the flour until it’s finished
If necessary, add half a small glass of water to help you knead better
Quickly compact the dough and place it in the fridge covered with plastic wrap for at least 30 minutes.
Roll out the dough directly on slightly floured parchment paper
Butter and flour the mold, cut and line the bottom of the mold with the dough
With a glass, I cut circles and then divided them in half to compose the edges of the tart
Continue until the edge is completely covered
Once finished, put the jam inside, decorate as you like
lower the edges inward
Bake at 340°F in a preheated static oven for 35 minutes.
The whole wheat tart is ready to be enjoyed.
If you liked the recipe, leave a mark😊 if you have any questions, ask and I will answer.
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storage
Store the whole wheat tart under a glass dome or well-covered for up to 2 days
