- Perfect stripes and squares
- Baking the tart
- Variations and tips
- How to preserve the tart
Among the traditional cakes, jam tars surely have a place of honour on the list of the favourite cakes. Easy, informal and everlasting, they’re not just good: they’re tasty, melting at first bite, thanks to their soft jam filling, and everyone loves them, both adults and children.
This cake can surprise your guests, even if it’s made with just – so to speak – shortcrust and jam. Not to mention its versatility. It fits perfectly among the breakfast cakes, and it looks really good as a birthday cake or for a snack with friends. Let’s see how to prepare a tasty version of a jam tart.
For the shortcrust pastry:
- 300 g of flour
- 100 g of white or brown sugar
- 100 g of butter
- 2 eggs
- Lemon zest
- Half a bag of baking powder
- A pinch of salt
For the filling:
- Your favourite jam, homemade by yourself.
- One of the Lazzaris Gourmet Products. Our favourite jams, that we suggest you for this recipe, are: Organic Apricot, Organic Peach and Organic Wild Berry.
- First of all, prepare the dough for the shortcrust. Whisk sugar, butter and a pinch of salt until you obtain a clear and frothy mixture. Add eggs, one at the time and beat with an electric mixer.
- When your mixture is smooth and without lumps, add flour previously mixed with sifted baking powder.
- You should now have a soft dough and you can transfer it on a pastry board. Work the dough with your hands: be quick, otherwise you’ll warm it too much. Shape it into a ball and wrap it in cling film. Let it sit in the fridge at least 30-40 minutes.
- After the resting time, divide the dough. You’ll use 2/3 of the dough as the base of the tart, and 1/3 as decoration: you can store this part back in the fridge.
- Using a rolling pin dusted with flour, roll the shortcrust pastry out until it is about 4 mm thick. Lay it gently on a buttered tray dusted with flour and help the shortcrust to adhere to the mould. Finally, use a fork to make small holes on the pastry.
- Pour your favourite jam. Whether it is fig, blueberry or apricot jam, just remember to spread it evenly.
Perfect stripes and squares
There is a technique to make a tart by the book, with perfect stripes and squares: you must work your shortcrust while it is still solid and cold! Take it off the fridge and cut a rectangle to be cut into 1 cm wide stripes. Lay them the gently diagonally on the tart, first in one way and then in the opposite one. Cut the extra shortcrust away and… it’s baking time!
Baking the tart
If you use a static oven, you can bake your tart at 170° for 45 minutes. If you’ll prefer to use a convection oven, you’ll need 30-35 minutes at 180°. Your jam tart will be ready when the whole surface is golden-brown.
Variations and tips
To prepare a tart for intolerant or allergic subjects, or just to make a lighter version of the tart you can choose a shortcrust pastry without butter. You just need to replace it with 80 ml of seed oil, which has a more delicate taste compared to the extra virgin olive oil. If you want to make a shortcrust with no eggs you can replace them with 60 gr of room temperature water, 120 g of yogurt (a pot) or 100 g of vegetable milk or regular milk.
How to preserve the tart
You can keep your jam tart at room temperature for 3-4 days, in a hermetical sealed container. We suggest not to place it in the fridge because it will make your shortcrust less crunchy.