Nut-Free Classic Jam Tart
Indulge in timeless comfort with this Nut-Free Classic Jam Tart, a delightful dessert featuring a buttery, crumbly shortcrust pastry and your favorite fruit jam. Made entirely from scratch, this nut-free recipe is perfect for those with dietary restrictions, while maintaining all the traditional charm of a classic tart. The tender pastry, enriched with a touch of granulated sugar and egg yolk, creates the perfect contrast to the sweet, luscious layer of jam—whether you choose strawberry, raspberry, or apricot. The rustic lattice topping adds a beautiful, homemade touch and allows the vibrant jam to peek through. Quick to prepare with only 20 minutes of hands-on time, this easy yet elegant tart is perfect for afternoon tea, casual gatherings, or dessert. Best served at room temperature and easy to customize, it’s a crowd-pleaser that’s sure to become a family favorite.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams cold unsalted butter
- 50 grams granulated sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 1 pinch salt
- 300 grams your choice of jam (strawberry, raspberry, apricot, etc.)
Instructions
Preheat your oven to 180°C (356°F).
Place the flour, sugar, and a pinch of salt into a mixing bowl. Stir to combine.
Add the cold unsalted butter, cut into small cubes, into the bowl. Use your fingertips to rub the butter into the flour mixture until it resembles coarse breadcrumbs.
Make a well in the center of the mixture, add the egg yolk and 2 tablespoons of cold water.
Use a fork to bring the dough together, then gently knead into a smooth ball. Avoid overworking the dough to keep it tender.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Roll out the cooled dough on a lightly floured surface until it is about 3mm thick.
Gently fit the rolled dough into a 9-inch (23 cm) tart pan with a removable bottom, pressing it into the edges and trimming any excess.
Spoon your chosen jam into the tart shell, spreading it evenly.
Roll out any remaining dough scraps and cut into thin strips to create a lattice pattern over the jam.
Place the tart on a baking sheet and bake in the preheated oven for 20-25 minutes or until the pastry is golden brown.
Allow the tart to cool in the pan for 10 minutes before removing the tart to cool completely on a wire rack.
Slice and serve the tart at room temperature.
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.4 g | 139% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 245 mg | 11% | |
| Total Carbohydrate | 436.5 g | 159% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 201.2 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 114 mg | 9% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 613 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
