Grandma’s jam tart is the classic tart which should never be missing from our larders, ideal for breakfast, a snack or a dessert at the end of a meal.
With its wonderful rustic aroma, it is liked by all, big and small. I can still remember when I learnt to prepare it, I was very young, in the mountains at Cogne. With my mum we tried shortcrust pastry without eggs, an old Genoese recipe of her friend Lelli and since then we have never stopped using it.
Over the years, I have tried other types, including with egg and yeast, but this is my favourite one. I have also tried various types of decorations for the tart: grid patterns, flowers, drawings, and tapes, but in the end the one with little rolls of pastry, each different from the other, which looks more homemade, is the one I like best.
For the jam I have chosen strawberry but you can also make it with other types, like marmalade or mandarin or apricot, chestnut, cherry or plum jam.
Ingredients
Tools
Steps
Put the flour, sugar and cubes of butter in the blender jug. Run at medium speed and at intervals of about ten seconds.
As soon as the ingredients start to become compact, forming large crumbs, transfer the mixture to the work surface and compact it quickly with your hands.
Form a loaf shape and wrap in food film. Put it to rest in the fridge for at least half an hour.
Shortcrust pastry dough
Preheat the conventional oven to 180°C.
Butter and flour a tart mold 24 cm in diameter.
Take the dough, remove the film and roll the dough out with the rolling pin between two sheets of baking paper to a thickness of half a centimetre.
Lay out the shortcrust dough in the mold with a raised edge of 2 cm. Cut away the excess pastry, which will serve for the decorative rolls.
Use the prongs of the fork to make holes in the bottom.
Pour the jam onto the pastry in spoonfuls and level.
With the remaining pastry form small rolls and create a grid.
Bake in a hot oven at 180°C for half an hour.
Take out of the oven and leave to cool before serving in slices.
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But if you prefer the paper form, I have also published the book Liguria in the kitchen.
Frequently Asked Questions (FAQ)
Can I put hazelnut cream instead of jam?
Of course!
Varied doses for servings