The tart is the typical sweet of my childhood. It’s good for breakfast and definitely delicious for a healthy snack.
The tart is common in many European countries. For Italy, it seems that a similar dish based on short crust pastry was already known in Venice as of the year 1000, when sugar began to get imported from the East. The first written recipe, however, is from the 14th century and was inserted in the “Le Viandier” manuscript by the great French cook Guillaume Tirel.
I love preparing this tart and it’s one of the recipes that I prefer to make when I cook with children.
Tart with jam
- Preparation time: 60 minutes
- Ingredients for 6 servings
- Difficulty: Easy recipe
- Ingredients
- For the pastry:
- 230 gr or 2 cups of cake flour
- 25 gr or 1 oz of almond flour
- 125 gr or 4 ½ oz of butter
- 70 gr or ½ cup of icing sugar
- 1 egg
- Grated lemon peel
- A pinch of salt
- For the filling:
- 5 tablespoons of jam
- Instructions
- In a bowl, whisk the butter with the icing sugar. Combine the egg and then the flours, salt, and lemon peel. Mix quickly. Wrap the mixture and cover it with cellophane. Put it in the refrigerator to rest for at least two hours.
- Spread 2/3 of the dough between two sheets of baking paper. Spread the other dough between two sheets of baking paper. Leave them in the refrigerator for about ten minutes to allow them to cool.
- In a buttered and floured 7 7⁄8 inch tart pie, place one of the pastry doughs. Prick the base with a fork. Arrange a layer of jam and decorate with a short crust grid made with the second dough.
- Bake in a hot oven at 325°F for about thirty minutes.
Tips to ensure the success of the dish:
- The flour for the pastry is a weak one with a maximum of 8% or 9% protein. This will ensure that a glutinous mess is not developed. For this same reason, the dough should be worked quickly.
- The baking time is an estimate because each oven cooks differently. Do not allow the pastry to darken too much.
