The Red Currant Jam Tart is a classic Italian dessert. The crumbly, buttery shortcrust pastry pairs perfectly with red currant jam, offering a contrast of textures and flavors. Ideal for breakfast or a sweet 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, the salt, the lemon zest, the egg, the butter in pieces and the sweet wine; knead quickly with your hands, form a ball and put it in the refrigerator for half an hour covered with a cloth.
Grease with butter and flour a 25 cm tart pan
Press three quarters of the dough with your hands into the pan and pour over the jam diluted with a little water
Divide the remaining dough into four parts and roll each into a strip slightly shorter than the pan's diameter; flatten them slightly with your finger and arrange them diagonally in a lattice over the jam
Bake in a preheated oven at 200°C for 45 minutes
Tart pan
Pastry wheel
Store in an airtight container, preferably in the refrigerator
This tart is perfect for breakfast or for a sweet snack!
Italy
| Energy (kcal) | 329.97 |
| Carbohydrates (g) | 58.63 |
| of which Sugars (g) | 41.68 |
| Fat (g) | 10.28 |
| of which Saturates (g) | 5.93 |
| Protein (g) | 3.01 |
| Fiber (g) | 1.6 |
| Sale (g) | 0.05 |
