So let’s get baking! Here are the ingredients that you will need to make the Sardinian jam tart and the preparation of this recipe to follow.
Ingredients:
- 2- 1/3 cups flour
- 3/4 cup powdered sugar
- 6 tbsp. Butter softened (3/4 stick of butter)
- 2 large eggs (if they are small 3)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup of jam (I use the whole jar)
Instructions:
For the dough:
Add the flour to a clean counter surface. Make a well in the middle. Sprinkle the powdered sugar and baking powder around the top of the flour. Add in your softened butter and spread it out slightly. Crack the 2 eggs into the well and then bring the floured mixture and eggs together using your hands. Work everything together into a nice uniformed dough. I like to press the dough down into a nice 1 inch thick in diameter and then wrap it into plastic wrap. Place the dough into the fridge for at least 30 minutes and better up to 1 hour.
Preheat your oven to 400 degrees.
Butter and 8″ inch round spring form tart pan.
Remove your chilled dough from the fridge. Cut 1/3 of your dough off. This will be for the lattice topper. Set aside for now.
Roll out the dough into a 1/8 inch thickness and shape into the tart pan. Cut off any excess dough around the edges.
Now roll out the extra dough for your lattice topper. I like to use a pasta roller to cut your lattice strips. It makes a pretty pattern.
Place your jam in the unbaked tart shell. Add a pretty lattice pattern on top. I like to do an over-under pattern.
Bake your jam tart for 25 minutes or until the tops are golden brown. Every oven is different so you may want to check your tart around the 20 minute mark for doneness.
Cool your jam tart in the pan for about 10–15 minutes, so the crust can firm up and the jam begins to set. Then carefully move the tart to a wire rack to cool completely, which helps prevent sogginess and ensures the jam sets properly for neat slicing.
Source link
