The Jam Tart with Apples and Almonds is a rustic dessert, soft and crunchy at the same time, suitable for both dessert and snack. It’s a really simple dessert to prepare: it’s a shortcrust pastry base to which I added apple slices, jam, and chopped almonds.
You can use any jam you like; I used berry jam, but it’s also good with apricot, peach, strawberry, orange… choose the one you like best!
You can make the shortcrust pastry for this tart by hand or with a simple mixer.
I, however, took advantage of the help of my trusty Ken; you’ll find both methods in the recipe. If you want to know the other recipes where I’ve used it, here they are:
Recipes with Kenwood Cooking Chef
Not sure what to make for dinner? Copy my ideas! Subscribe to the WhatsApp Channel to stay updated on my recipes.
- Difficulty: Very easy
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 11-inch tart pan
- 2 1/2 cups all-purpose flour
- 9 tbsp butter
- 1 egg (whole)
- 1 egg yolk
- 1/2 cup sugar
- Half teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 pinch salt
- 2 apple
- 1 cup berry jam
- 1/4 cup almonds
Recommended Tools
- Food Processor Kenwood Cooking Chef XL
How to Prepare the Jam Tart with Apples and Almonds
Make the shortcrust pastry:
By hand:
Put the butter cut into small pieces and the sugar in a bowl. Start working the mixture by pinching the butter pieces and sugar with your fingertips, add the egg and the yolk, and continue working by pressing with your fingertips.
Add the vanilla extract, flour, salt, and baking powder, working with your hands just enough to form a ball.
With the mixer:
Put all the ingredients in the food processor and run until they are combined into a somewhat crumbly dough. Remove the dough and compact it with your hands to form a ball.
Prepare the tart:
Wrap the shortcrust pastry in plastic wrap, flatten it slightly (this will make it easier to roll out), and place it in the refrigerator for at least 30 minutes.
In the meantime, coarsely chop the almonds and set them aside.
After the resting time, preheat the oven to 356 degrees Fahrenheit, remove the shortcrust pastry from the fridge, and work it a bit to slightly soften it. Roll it out with a rolling pin, using a little flour to prevent sticking, to a thickness of about 1/5 inch. Line the tart pan, remove the excess pastry (set it aside), and prick the bottom well.
Peel the apples, cut them into slices, and arrange them on the shortcrust pastry.
Put the jam on the apples and spread it with a spoon, add the almonds, and cover with strips of leftover pastry.
Bake the tart for 40 – 45 minutes, until the edges are golden.
When the cake is ready, let it cool completely before removing it from the pan.
Make the shortcrust pastry:
Put all the ingredients in the food processor and run until they are combined into a somewhat crumbly dough. Remove the dough and compact it with your hands to form a ball.
Prepare the tart:
Wrap the shortcrust pastry in plastic wrap, flatten it slightly (this will make it easier to roll out), and place it in the refrigerator for at least 30 minutes.
In the meantime, coarsely chop the almonds in the food processor (no need to clean it).
After the resting time, preheat the oven to 356 degrees Fahrenheit, remove the shortcrust pastry from the fridge, and work it a bit to slightly soften it. Roll it out with a rolling pin, using a little flour to prevent sticking, to a thickness of about 1/5 inch. Line the tart pan, remove the excess pastry (set it aside), and prick the bottom well.
Peel the apples, cut them into slices, and arrange them on the shortcrust pastry.
Put the jam on the apples and spread it with a spoon, add the almonds, and cover with strips of leftover pastry.
Bake the tart for 40 – 45 minutes, until the edges are golden.
When the cake is ready, let it cool completely before removing it from the pan.
