STRAWBERRY JAM TART

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A typical Italian dessert consisting of a base of shortcrust pastry covered with jam, custard and fresh fruit, with the addition of thin strips. Crumbly and crunchy at the same time, this tart has the sweetness of the crust and the sweet acidity of strawberry jam that makes it perfect. As good for breakfast as for a tea break. Bake it, sit down and enjoy it!

INGREDIENTS:

  • 300 g of plain flour
  • 150 g of sugar
  • 100 g of cold butter
  • 2 eggs
  • 1 teaspoon of baking powder
  • 1 pinch of salt
  • 1 jar of jam of your favourite flavour

METHOD:

  • In a large bowl, mix the flour together with the baking powder, sugar and salt. Then add the soft butter into small pieces and work everything with your fingertips, until you get a sandy mixture.
  • Proceed by adding the eggs. Knead everything until you get a soft but not sticky dough.
  • Form a ball and wrap it in cling film. Let it rest in the refrigerator for at least half an hour. After the time has passed, take it back and set aside a third.
  • Spread the remaining two thirds on a surface sprinkled with flour and form a disk 3/4 mm thick and cut out the shape with the pan itself. Lift it up and place it in the round pan with a diameter of 24 cm and a 3 cm edge. form edges of dough in the pan.
  • Prick the base of the tart with a fork and spread the jam on the disc of dough evenly.
  • Roll out the remaining shortcrust pastry and cut it into strips of about 2 cm in width with a knife or a pastry cutter. Use these strips to decorate the tart.
  • Bake the jam tart in the oven for 30 minutes at 180 ° C. Once the surface is golden brown, take it out of the oven and let it cool before removing it from the pan.

SOME TIPS:

  • You can fill the tart with the jam flavor you prefer or with custard and fresh fruit.
  • If you want to use fresh fruit and cover it with gelatin, do not use fruit such as kiwi or pineapple.
  • For a more fragrant shortcrust pastry you can add the grated zest of half a lemon a hint of vanilla seed or it extract.

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