Blueberry jam Tart, a delicate treat perfect for breakfast, a snack, or a light dessert.
The blueberry jam tart is a timeless choice—it’s rustic, vibrant, and hits that perfect balance between sweet and tangy.
Easy to prepare and wonderfully wholesome, this tart is a foolproof classic. It comes together in just a few simple steps, making it accessible for every home cook. I chose a high-quality blueberry jam for the filling, but feel free to experiment with your favorite flavors.
The secret to a professional finish is patience; allowing the tart to cool completely before slicing ensures the jam sets perfectly for clean, beautiful edges. To maintain that signature crispness, store your tart in a cool, dry place covered with a clean kitchen towel rather than plastic wrap, which can trap moisture and soften the crust.
Now let’s see together how to make the Blueberry jam Tart recipe, so let’s get started.
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Ingredients
For the filling
Tools
You need:
HOW TO MAKE THE BLUEBERRY JAM PIE
1)
First, prepare the shortcrust pastry following all the steps in my recipe here.
2)
Then, take dough out of the fridge and let it sit for a few minutes to soften slightly for easy rolling.
On a floured surface, roll out two thirds of your pastry to a 10” (25 cm) circle. Carefully roll the pastry around the dusted rolling pin, then unroll into the tart mold.
I use this specific mold for pies with a removable bottom can: you easily unmold it.
Trim any excess dough and prick the base with a fork. After filling the case with a generous layer of jam, use the remaining dough and a serrated wheel to create a classic lattice top. For a perfectly crisp finish, chill the tart in the fridge for 30 minutes, or the freezer for 10, before baking to help it hold its shape.
Now, bake in a preheated oven at 180°C (350°F) for 30 – 35 minutes . Let it cool and garnish with fresh blueberries.
Here it is. The Blueberry jam Tart is ready. Enjoy!
Buon appetito.
Storage
For the best texture, keep the Blueberry jam Tart in a cool, dry place rather than the refrigerator; the humidity of a fridge can cause the shortcrust to lose its signature crunch and become soft. Simply cover it with a clean linen kitchen towel or place it under a glass cake dome. This allows the pastry to breathe while protecting it.
If you do need to keep it for more than three to four days, or if your kitchen is particularly warm, you can store it in an airtight container. If you choose to refrigerate it to extend its life, just remember to give it a quick “refresh” in a warm oven for a few minutes before serving to restore that delightful, buttery crispness.
Tips and Suggestions
– The “Cold Hands” rule: when working with pasta frolla (shortcrust), it is vital to keep the dough cold. If your kitchen is warm, run your hands under cold water before handling the dough. This prevents the butter from melting, which is what ensures the crust stays crumbly and light rather than tough or greasy.
– The blind-bake cheat: if you prefer an extra-crispy bottom (and to avoid the dreaded “soggy bottom”), you can lightly dust the base of the raw pastry with a thin layer of breadcrumbs or crushed amaretti biscuits before adding the jam. This creates a tiny barrier that absorbs excess moisture from the fruit preserve.
– The lattice hack: for perfectly straight, professional-looking strips, use a ruler as a guide for your serrated wheel. Once the strips are on the tart, press the edges down firmly with your thumb or the tines of a fork to “seal” them to the base, preventing them from shrinking or lifting during baking.
– The egg wash Secret: for a deep, golden-brown shine that looks like it came from an Italian pasticceria, brush the strips with a mixture of one egg yolk and a teaspoon of milk just before it goes into the oven. This provides a beautiful lacquered finish.
– The flavor boost: To elevate a store-bought jam, stir in a squeeze of fresh lemon juice or a pinch of lemon zest before filling the tart. This cuts through the sugar and makes the blueberry flavor taste fresh-picked.
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Varied doses for servings
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