Tart with Berry Jam

The tart with berry jam is a classic of Italian pastry, a dessert that combines the crumbliness of the shortcrust pastry with the slightly tart sweetness of the jam. Here’s how to prepare it.

Ingredients

For the shortcrust pastry:

• 300 g of all-purpose flour
• 150 g of cold butter, cubed
• 120 g of sugar
• 1 whole egg + 1 yolk
• Grated zest of 1 lemon
• A pinch of salt

For the filling:

• About 300-350 g of quality berry jam

Preparation

1. In a large bowl, mix the flour with the sugar and a pinch of salt.
2. Add the cold butter cubes and work the mixture with your fingertips until it attains a consistency similar to breadcrumbs.
3. Add the whole egg, the yolk, and the lemon zest, and quickly work the dough until it forms an even ball. If necessary, add a tablespoon of cold water to blend better.
4. Wrap the dough in cling film and let it rest in the refrigerator for at least 30 minutes.
5. Preheat the oven to 180 °C (350 °F).
6. Roll out two-thirds of the dough on a lightly floured surface to a thickness of about 5 mm and line a buttered and floured tart mold with it, creating a slightly raised edge.
7. Fill the base with the berry jam, spreading it evenly.
8. Roll out the remaining dough and cut out strips or shapes to decorate the top of the tart.
9. Bake in the oven for about 30-35 minutes or until the shortcrust pastry is golden and crisp.
10. Let it cool completely before serving.

Remember that the tart gets better the next day, when the shortcrust pastry has absorbed the moisture from the jam, becoming even tastier!

Curiosity

The jam tart is a very versatile dessert; you can vary the jam according to your tastes or the season. The shortcrust pastry can also be flavored with vanilla or cinnamon for an extra touch.