As good as the ones bought from the best artisan pastry shops, the strawberry jam tart is fragrant and exquisite. Its crumbly and buttery texture melts in the mouth, causing addiction.
The jam tart is one of the classic desserts. The simple shortcrust pastry base and jam filling is a simple, incredibly delicious dessert that is beloved by any family, and each family has its cherished recipe. Like any traditional dish, many variations somehow resemble each other. After trying several recipes, I have come to the version that I find the easiest and most delicious. This strawberry tart recipe guarantees an intense and fruity aroma with a crumbly texture.
This tart is versatile; therefore you can top it with any of your favorite jams. If you want it sweeter, you can try the peach mandarin jam, or use the raspberry jam for a sweet-sour jam tart. It’s ok to use store-bought jam, the tart will be exquisite anyways.
Ingredients for jam tart – strawberry crostata
The ingredients for this delicious grandma-like tart are ridiculously simple. You most probably already have them stored in your fridge and pantry. Have you also noticed that all the great and flavorsome recipes are made easily with basic ingredients? Moreover, when the recipe is passed from generation o generation, it is modeled, adapted, and brought to perfection. Check for yourself the list of ingredients:
- All-purpose flour
- lemon, for its juice and zest
As I promised earlier, the ingredients list is short, accessible, and easy to find. Gather the produce, get the baking dish, and let’s begin.
How to prepare the dough for the jam tart?
To prepare the dough for the jam tart, you will need a large bowl. Also, it is best to use softened, room-temperature butter for the dough. So, let’s go.
Mix the sifted flour with the sugar in the bowl. Add a pinch of salt and mix again. Grate the rind of a lemon directly over the flour mixture. Add the butter, (remember that it has to be at room temperature) and rub the dry ingredients well with the palms until a sandy consistency is obtained.
At this point, add the eggs and knead well until you get a homogeneous dough.
Here’s a little secret: don’t knead the dough too much. Make rather quick movements not to overheat the butter. Wrap the dough in cling film and put it in the fridge for at least 30 minutes.
How to make the strawberry jam tart?
Divide the dough visually into three equal parts. Cut one part and set it aside. It will be used for the stripes and squares, put it back in the fridge wrapped in cling film.
The remaining 2/3 of the dough forms the basis of the tart. Sprinkle some flour on the working surface and place the cold dough. Use a rolling pin to evenly roll the pastry. Afterward, grease a baking dish with butter and dust it with flour. Gently lay it over and mold the dough to the baking dish. Use a fork to pierce the dough a few times. Spread the jam evenly on top.
How to make the stripes and squares?
Take the last part of the dough from the fridge and roll it using a dusted rolling pin and some extra flour. Once rolled, cut the strips 0.5 inches thick. Lay them gently diagonally on the tart, first in one way and then in the opposite one. Remove the extra shortcrust/dust. This is how you get the checkerboard effect.
Bake jam tart
Bake in the preheated roll at 360F for 35-40 min. Allow it to rest for about 20 minutes before serving it. Use a knife to slice it, and hope you enjoy every bite of the delicious strawberry jam tart.
How to store the strawberry jam tart?
The crumbly jam tart is a good idea for a lazy breakfast with a glass of warm milk, hot coffee, or tea. However, the tart makes a good snack or serving at parties. When kept at room temperature, it will last 3-4 days; therefore, you can prepare it in advance and serve it whenever suitable. You can also store it in an airtight container and preserve it for about 1 week.
Homemade strawberry jam tart
- 4 cups plain flour
- 8 oz butter softened
- 3 whole eggs
- 1 cup sugar
- 6-7 oz jam your favourite
- 1 medium lemon for the zest
- 1 pinch salt
- Mix the sifted flour with the sugar and the salt in a bowl
- Grate the zest of a lemon directly over the flour mixture and mix
- Add the room-temperature butter and rub the dry ingredients til a sandy consistency
- Add the eggs and knead well until you get a homogeneous dough
- Wrap the dough in cling film and put it in the fridge for at least 30 minutes
- After rest, divide the dough visually into three equal parts. Cut one part and set it aside. It will be used for the stripes and squares, put it back in the fridge wrapped in cling film
- Sprinkle some flour on the working surface and place the cold dough. Use a rolling pin to evenly roll 2/3 of the dough
- Grease a baking dish with butter and dust it with flour. Gently lay it over and mold the dough to the baking dish
- Use a fork to pierce the dough a few times and spread the jam evenly on top
- Roll the remaining part and slice it into 0.5 inch thin
- Lay strips diagonally on the tart, first in one way and then in the opposite one. Remove the extra shortcrust
- Bake in the preheated roll at 360F for 35-40 min. Allow it to rest for about 20 minutes before serving it.