The Peach Jam Tart is one of those desserts that everyone makes in their own way, and even at restaurants it is offered in various ways. This recipe is simple and quick, suitable for children, athletes, and having used fresh ingredients, from the butter to the eggs and a homemade jam without preservatives, the result was superb!
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- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups all-purpose flour
- 1 1/3 cups butter
- 1 cup powdered sugar
- 5 oz egg yolks
- Half vanilla bean
- 1 pinch fine salt
- 2 cups peach jam
- 2 tbsp powdered sugar
Tools
- Kitchen scale
- Pastry board
- Parchment paper
- Springform pan in.26
- Rolling pin
- Pastry wheel
Steps
Pour the flour onto the pastry board in a mound, place the egg yolks in the center, add the powdered sugar, butter in pieces, grated lemon zest, salt, and vanilla bean seeds (with a knife, split the bean in half and scrape out the seeds). Start working all the ingredients quickly and form a dough. Place it on a sheet of parchment paper, flatten it to make it thinner, wrap it up and put the shortcrust pastry in the refrigerator for 30 minutes before using it.
Quickly roll out 2/3 of the shortcrust pastry with the rolling pin to a thickness of 1/5 inch and use the same to lay the disc in the greased or parchment-lined pan. Prick the base with a fork, pour the jam, and spread it evenly. Roll out the remaining shortcrust and use a pastry wheel to cut strips. Position them in a vertical grid to form the classic lattice pattern. Bake in a preheated static oven at 350°F for 25-30 minutes. Remove from the oven and once cooled, place it on a serving plate and sprinkle with powdered sugar.
