The jam tart is a classic dessert of the Italian tradition. The crisp, buttery shortcrust pastry pairs perfectly with the sweetness of the jam, creating an irresistible combination for those with a sweet tooth.
Sift the flour and put it in a bowl with the sugar, the salt, the lemon zest, the egg, the butter in pieces and the port; knead quickly with your hands, form a ball and put it in the refrigerator for half an hour covered with a tea towel.
Grease with butter and flour a 25 cm tart pan
in diameter and spread with your hands three quarters of the dough; pour the jam diluted with a little water on top.
Divide the remaining dough into four parts and with each make small rolls slightly shorter than the diameter of the tart pan; flatten them slightly with your finger and arrange them diagonally in a lattice over the jam.
Bake in the oven at 200°C for 45 minutes
Mixer
Tart wheel
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 |
