This dessert, made with a shortcrust pastry base, is practical and versatile because it can be filled with your favorite jam or jams and can be made as a single tart to be served in slices or as practical single-portion tarts to be served at a buffet. or to bring along for a nice picnic in the open air.
To make the Shortcrust Pastry Tart, you will only need a few minutes to prepare the dough, which will still require a long rest in the fridge to make the pastry fragrant, then once spread and stuffed with jam, you can decorate the surface as desired and cook in the oven.
This Sweet Tart is ideal for enriching a Sunday breakfast or as a genuine snack for the kids. It is also ideal as a classic end of meal, perhaps served with vanilla ice cream or a sprig of whipped cream to complete the dessert.
Try the Cremona Cake, Cream Tarte, and Torta della Nonna if you're looking for other sweets with shortcrust pastry.
FOR THE SHORTBREAD:
400 g of flour 00
250 g of Butter
180 g of sugar
4 medium egg yolks (about 70-75 gr)
q.s. of lemon peel
1 pinch of salt
TO GUARANTEE:300 g of Apricot Jam
To make the Jam Tart, first make the shortcrust pastry: remove the butter from the fridge at least 5 minutes before kneading, cut it into chunks, and combine it with the sugar, salt, and lemon zest in a mixing bowl. Work until the ingredients are combined but the butter does not lose its consistency.
Finally, knead in the flour until you have a smooth and soft dough. Squeeze it lightly to cool it down first, then wrap it in cling film and place it in the fridge for 2-3 hours.
Roll out the dough to a thickness of about 1-1.5 cm, then place it on a greased and floured cake pan with a rolling pin. Remove the excess pastry from the edges with a small knife.
Prick the bottom of the pastry with a fork to prevent it from swell during cooking, then evenly spread the chosen jam.
Using a pastry wheel, thinly roll out the excess shortcrust pastry and cut into strips of equal width (about 1-1.5 cm). Arrange the strips in one direction, evenly spaced, and then overlap a second layer in the opposite direction, evenly spaced, to create the classic tart lattice.
Bake your Jam Tart for about 25 minutes at 175 ° / 180 °. When it's golden brown, remove it from the oven and set it aside to cool before removing it from the mold and serving it!