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Jam tart – the recipe from Cooks but good

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Sicilian orange marmalade tart. A homemade dessert, delicious and genuine, with a soft shortcrust pastry base that does not crumble when cut. As with any preparation, there are many versions all similar to each other. This dessert can be prepared all year round, and is perfect on many occasions, from breakfast to a snack for the whole family. The jam tart is quick and easy to make without any special tools. We can prepare it with the excellent OrtoSì Sicilian orange marmalade, made only with fresh seasonal fruit and sugar, without pectin and preservatives. OrtoSì selects fruit and vegetables from the Sicilian farm supply chain to transform them into jams, marmalades, honey and many other products. Prepare our soft and crumbly jam tart recipe too, perfect with just a few simple tricks to learn easily.

RECIPE

Scope Breakfast, Desserts

It will also serve you

  • burro q.b. to butter the cake pan
  • farina 00 q.b. for dusting
  • Prepare the soft shortcrust pastry following our basic recipe. Before using, let it rest for about 1 hour in the refrigerator.
  • Once the time has passed, the pastry is ready to be used. Work it with your hands to soften it and, with the help of a rolling pin, flatten a disc with a thickness of about 5 mm. If necessary, dust the work surface with a little flour.

  • Place it directly on the previously buttered and floured baking tray, making the edges overflow towards the outside. Line the pan and, with a rolling pin, cut off the excess edges.

  • Prick the bottom with a fork and pour in the jam. Using the back of a spoon, distribute it evenly.

  • Leave about 8 mm of shortcrust pastry from the edge of the pan. Trim the rest with the help of a knife. This step is essential if you want the jam during cooking not to overflow from the strips and your tart.

  • With the remaining dough, roll out the dough, giving it the shape of a rectangle of the same thickness as the previous one and, with the help of a washer or a very sharp knife, create strips about 1 cm thick. Before assembling the tart, make sure the strips are very cold. Otherwise, let it rest for about 20 minutes in the fridge.

  • Lay the strips obliquely, letting them fall delicately on the jam. Space them evenly from each other.

  • Once the first strips have been positioned, add the others on top by crossing them, starting from the edge and maintaining the same distance to place the new strips side by side.

  • Finally, eliminate the excess dough, seal the joint edges well by applying pressure with your fingers.

  • Let it rest in the fridge for about 20-30 minutes before baking.

  • Cook at 180°C in static mode on the central level of the oven for approximately 30-40 minutes. Remove from the oven only when it is completely cold. Serve it with a sprinkling of icing sugar.

The steps in the fridge are important to obtain a tart with a perfect shape during cooking.
It can be kept for several days out of the fridge and the following day it will be even better!
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