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Spread the jam evenly over the pie crust.
Decorate the cake (optional):
Use the remaining dough to form strips to form a lattice over the jam, or simply make a decorative border around the edge of the pan.
Bake the cake:
Preheat the oven to 180°C (160°C if using a fan). Bake the cake for about 30-35 minutes, or until the dough is golden brown and the jam begins to bubble around the edges.
If the cake browns too quickly, cover it with aluminum foil for the last few minutes of baking.
Finishing and serving:
As soon as the cake is ready, take it out of the oven and let it cool completely in the tin.
If you like, you can sprinkle it with powdered sugar before serving.
Tips for serving and storing
The jam cake tastes delicious on its own, perhaps with a cup of coffee or tea. You can keep it at room temperature for 2-3 days or in the fridge for a week. But it tastes even better if you serve it the next day, when the dough has absorbed some of tIntroduction
Jam tart is a simple and delicious dessert that everyone will love for its fragrant base and sweet, authentic filling. This classic Italian pastry is perfect for breakfast, a snack or as a dessert during the holidays. You can fill it with the jam of your choice, such as apricot, berry or peach jam, and it is easy to prepare even for novice chefs.
Ingredients (for a 24cm cake)
For the shortcrust pastry:
300g flour
150g cold butter
100g sugar
1 whole egg
1 egg yolk
1 teaspoon vanilla (or a packet of vanilla powder)
A pinch of salt
The zest of one lemon (optional)
For the filling:
300g jam (apricot, berry, peach or whatever you like)
Preparation
Preparation
Make the shortcrust pastry:
Sift the flour into a bowl and add a pinch of salt. Make a well in the middle and add the sugar, cold butter cut into pieces, egg, egg yolk and lemon zest (if using).
Knead the mixture quickly with your hands until it becomes sandy. Work the dough carefully so that it does not become too hard.
Shape the dough into a ball, wrap in cling film and place in the fridge for at least 30 minutes.
Roll out the dough:
Once the dough has cooled, roll it out with a rolling pin on a floured surface until it is about 3mm thick.
Line a 24cm diameter pie pan with the dough. Press the dough firmly against the edges, making sure any excess dough is kept inside the edges of the pan.
Fill the pie:
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