There jam or jam tart it is the most traditional and widespread dessert in all Italian homes. From grandparents, uncles, or hidden in the oven by their parents, the jam tart is a childhood classic. With a crumbly and soft shortcrust pastry made with flour, eggs, sugar, butter, baking powder and grated lemon zest and your favorite jam. You can use the jam purchased in a jar or make it at home, following our recipes: for example, the result is excellent with orange jam, blackberry or kiwi jam or a delicious apple jam to make something in between between the simple tart and a fragrant apple pie! And if you want you can also make a shortcrust pastry without butter so as to remain lighter. You will quickly prepare the perfect dessert for birthdays, dinners or simple, healthy snacks!

Preparation

1

In a large bowl, combine the softened butter and granulated sugar. Start mixing with the electric whisk first at low speed, then slowly raising it to speed 3. Add the whole eggs and continue to mix with the whisk at medium speed. Rinse and dry an untreated lemon, grate the peel with a fine-hole grater and add it to the mixture together with the yeast. Mix all the ingredients.

2

In a second bowl, sift the 00 flour and gradually add it to the egg, sugar and butter mixture. Knead with your hands first in the bowl, then transfer the mixture onto a wooden or steel work surface and work the dough until you obtain a soft and smooth sphere. Wrap the ball in cling film and let it rest for 30 minutes.

3

Grease and flour the pan, tapping off the excess flour. After the 30 minutes of rest, pick up the dough and cut about 100 grams of it to keep aside.

4

Place the dough on a lightly floured work surface. Roll it out with a rolling pin until you get a sheet of about 4 mm thick. Using the rolling pin, lift the dough and place it inside the pan to cover it.

5

Trim the edges of the dough with a knife, flush with the pan. Prick the dough with a fork to prevent it from swelling and to ensure optimal cooking. Pour the jam or jam you prefer inside (we used the apricot one)

6

Pick up the dough set aside and roll it out with a rolling pin to a thickness of 3 mm. With a washer or a knife, cut strips about 1.5 cm wide. Use each strip to cover the tart, arranging them to create a square or diamond pattern. Define the edge by covering it with strips of equal size.

7

Bake in a preheated static oven at 180° for 35 minutes. Once cooked, let it rest and cool completely before unmolding it.

Advice and tips

You can use the jam you prefer: peaches, strawberries, figs, berries, or orange and citrus marmalade.

It is important that the shortcrust pastry rests before being rolled out, otherwise it will be difficult to handle. If you’re short on time, you can prepare it the night before and leave it in the refrigerator overnight then let it dilute for 10 minutes at room temperature before rolling it out.

You can add to shortcrust pastry too a envelope of vanillin or the zest of an orange, depending on your taste.

If you have a gas oven that works only with fan mode you can reduce the temperature to 160° and check the cooking after 25 minutes. The pastry must be golden brown, but not burnt.

Baking powder is a fundamental ingredient, which will help keep your pastry soft and prevent it from becoming hard when baking. If you don’t have it, you can use a little cream of tartar.

You can serve your tart lightly dusted with vanilla icing sugar, to give it an even tastier touch!

storage

The jam tart it keeps out of the refrigerator for 3 daysunder a glass bell. Freezing is not recommended.