About meHi there. I’m Antonella and this is my blog.
My father really could not eat an uncooked cake, every time there was a new cake on our table, he asked to my mother the ingredients, if there was raw eggs for sure he wouldn’t eat one spoon.
So desserts like the tiramisù or a chocolate salami were really a rarity in our house.
The jam tart was one of my father’s few favourite dessert: simple, rustic.
For me, always looking for different desserts, eat a jam tart for tea time was so boring!
But something changed some years after, when a family’s friend started to offer an homemade jam tart during our weekly lunch.
I can still remember this tart: lightly golden, soft for the baking powder in the dough, filled with a homemade orange jam… delicious.
Unfortunately my daughter Alice didn’t known my father, but she remembers him so much.
Some time ago she came home from school so happy and I asked her why… there was a jam tart for lunch, her favourite dessert.
So I started to bake tart each week, like my mother years ago.
My shortcrust is rich, buttery … quick and easy to make… try this recipe and let me know your thoughts.
Ingredients for one jam tart 22 cm
250 gr./8,8 oz – all pourpose flour – 125 gr./4.4 oz – butter (room temperature) – 100 gr./3.5 oz caster sugar – 2 egg yolks – a pinch of salt – a pinch of baking powder – vanilla extract or lemon zest
With a spatula mix the butter and the sugar until creamy, add the yolks and all the other ingredients.Knead just to combine the ingredients, wrap the dough in a cling film and let in the fridge for 20 minute. Roll the dough in the cake tin, spread with your favourite jam, finish your tart with the classic strips or other decorations. Bake for 20 minutes or until lightly golden.