The Redcurrant Jam Tart is a classic dessert of Italian tradition. The crumbly and buttery shortcrust pastry pairs perfectly with the redcurrant jam, offering a contrast of textures and flavors. Ideal for breakfast or a delicious snack, this tart is simple to prepare but sure to be a success.
Sift the flour and place it in a bowl with the sugar, salt, lemon zest, egg, butter in pieces, and port wine. Quickly knead 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 tart pan.
Roll out three-quarters of the dough with your hands and pour over the jam diluted with a little water.
Divide the remaining dough into four parts and make rolls 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.
Tart pan
Pastry cutter
Store in an airtight container, preferably in the refrigerator
This tart is perfect for breakfast or a delicious snack!
Italia
| 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 |
