This is a super easy Italian tart with a crumbly shortcrust and holds your favorite fruit preserves. This is super easy to assemble and goes well with a cup of coffee or tea.
What you will need
1 3/4 cups AP Flour
1/2 cup Sugar
1 tsp Baking Powder
1 Egg Yolk
10 Tbsp Butter
3/4 cup Jam(Nutritional facts 339 calories, 16.87 g fat, 40.53 g carbohydrates, 7.65 g protein, 298 mg cholesterol, 151 mg sodium)
How to cook
Gather and portion ingredients.
Add the flour to the base of a food processor. If you don't have a food processor you can use your fingers or a wooden spoon to combine everything.
Add sugar to the flour into the base of a food processor.
Add baking powder.
Add the eggs to the food processor
Add cold cubed butter to the food processor as well.
Add the lid of the food processor and pulse until the dough comes together.
Wrap the dough in plastic wrap and place in the fridge to chill for 30 minutes.
Set oven to 350 °F
Unwrap and dust the dough with flour.
Separate the dough into two pieces. Roll out 2/3rds of the dough into a circle and set 1/3 aside for the top.
Roll out the larger piece of dough into a circle large enough to fit in your pan.
Grease and dust the tart or pie pan with flour to prevent sticking.
Carefully transfer the rolled out dough to a tart or pie pan. It is ok if it tears here, just press it into shape with your fingers.
Spread the jam evenly into the bottom layer of the tart.
Decorate the top of the tart with the remaining dough however you like. I did a lattice with dough strips and used cookie cutter leaves
Bake the tart until the edges are golden brown and the crust on the top is cooked through .
Cool and remove from the pan.