The jam tart is a classic dessert of Italian tradition. The crispy and buttery shortcrust pastry perfectly matches the sweetness of the jam, creating an irresistible combination for greedy palates.
Sift the flour and place it in a bowl with the sugar, salt, lemon zest, the egg, the butter in pieces, and the port; quickly mix with your hands to form a ball and place it in the refrigerator for half an hour covered with a cloth
Grease with butter and flour a 25 cm diameter tart pan
and press three quarters of the dough into the pan, pouring the diluted jam over it with a bit of water
Divide the remaining dough into four parts and roll each into sticks slightly shorter than the diameter of the tart pan, flatten them slightly with your finger, and arrange them diagonally in a lattice pattern over the jam
Bake in the oven at 200 degrees for 45 minutes
Mixer
Rolling Pin for Tarts
Tart Pan
Italy
| Energy (kcal) | 305.44 |
| Carbohydrates (g) | 54.97 |
| of which Sugars (g) | 40.8 |
| Fat (g) | 9.03 |
| of which Saturates (g) | 5.12 |
| Protein (g) | 3.2 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.14 |
