Jam Tart

Ingredients

• 300 g All-purpose flour
• 150 g Cold butter
• 100 g Granulated sugar
• 2 Egg yolks
• 1 Prise Salt
• 1 TL Lemon zest
• 300 g Fruity jam (e.g., apricot or berry)
• 1 EL Milk (for brushing)

Instructions

1. For the shortcrust pastry, mix the flour, sugar, a pinch of salt, and lemon zest in a large bowl. Add the cold butter in small pieces and quickly work it into a crumbly mixture with your fingertips.
2. Add the egg yolks and quickly knead everything into a smooth dough. Form the dough into a ball, wrap it in plastic film, and let it rest in the refrigerator for at least 30 minutes.
3. Preheat the oven to 180°C (350°F) conventional heat. Grease and lightly flour a tart pan (approx. 24-26 cm diameter).
4. On a lightly floured surface, roll out two-thirds of the dough into a round shape and line the prepared tart pan with it, forming a small edge. Prick the bottom several times with a fork.
5. Spread the jam evenly over the pastry base. Form the remaining dough into rolls or cut into strips and arrange them in a lattice pattern over the jam. Press the dough strips firmly at the edges.
6. Carefully brush the pastry lattice with a little milk. Bake the crostata for about 30-35 minutes until golden brown, the pastry is cooked, and the jam is bubbling lightly.
7. Remove the crostata from the oven and let it cool completely in the pan before serving, so the jam sets and the crostata can be sliced well.

Nutrition