Shortcrust pastry tarts with jam are a simple and irresistible dessert, perfect for breakfast or a tasty snack. The base is crumbly and buttery, while the jam adds a touch of natural sweetness. You can customize them with different jams (apricot, strawberry, berries) and prepare them in advance to always have them ready!
Vegetarian
👥 Servings: 2-3 people
💰 Cost: Low
⏱️ Preparation time: 10 min
⏱️ Cooking time: 20 min
🔋 Difficulty: Medium
Ingredients
For about 8-10 shortcrust pastry tarts with jam:
- 250g (8.8 oz) 00 flour (or gluten-free flour for the gluten-free version)
- 100g (3.5 oz) cold butter (or vegetable butter for a lactose-free version)
- 80g (2.8 oz) icing sugar
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract (optional)
- 200g (7 oz) jam of your choice (strawberry, apricot, berries)
- Icing sugar for decorating
Preparation
How to make shortcrust pastry tarts with jam
- Prepare the shortcrust pastry: In a bowl, combine the flour, cold butter cut into pieces and the icing sugar. Work the mixture with your fingertips until it becomes sandy. Add the egg, yeast and vanilla extract. Knead quickly until it forms a smooth dough. Wrap the pastry in cling film and let it rest in the fridge for 15 minutes.
- Roll out and fill: Roll out the shortcrust pastry between two sheets of baking paper until it is half a centimetre thick. Cut half of the pastry into rectangles and place them on a baking tray lined with baking paper. Spread the jam on top, leaving a half centimetre of free edge.
- Cover and bake: With the remaining pastry, create thin strips and cross them over the jam like a tart. Bake in a preheated oven at 180°C for 20 minutes, until golden.
- Cut and serve: Once cooled, cut the pastry into rectangles and sprinkle with icing sugar.
Sustainable Tips ♻️
Use homemade jam: If you want to cut down on added sugars and packaging, try making your own jam with ripe fruit. Learn more.
Flavor variations: You can add chopped nuts (walnuts, almonds) on top of the jam for a crunchy touch.
Tasty version: For a richer version, replace half of the jam with hazelnut cream or custard.
