Danieluta Tart
Ingredients: - 250 g flour (sifted) - 100 g sugar - 100 g butter (cold) - 2 egg yolks - 1/2 packet of vanilla baking powder (for sweets) - 3-4 tablespoons of milk - a pinch of salt - jam of your choice, but be careful, it should be more liquid!
This jam tart recipe is a traditional one, which I prepare with a lot of love and nostalgia, having pleasant childhood memories. Whether it’s for a special occasion or simply an afternoon spent with family, this recipe never fails and is always appreciated by loved ones.
To start, gather all the necessary ingredients. You need quality flour, cold butter cut into cubes, sugar, a pinch of salt, and a few egg yolks. It is essential that the butter is very cold to achieve a tender pastry texture. I prefer to use a food processor, but you can do this manually if you don’t have one available.
In the bowl of the processor, add the flour and butter and pulse 8-10 times until the mixture resembles sand. To this mixture, add the sugar and salt, followed by the egg yolks. Pulse again 3-4 times, and then gradually add a tablespoon of milk, continuing to pulse until the dough pulls away from the sides of the bowl and forms a smooth ball.
Once you have the dough, place it on a piece of plastic wrap, wrap it well, and refrigerate for at least 30 minutes or even 1 hour. This step helps firm up the dough, which will lead to an ideal tart texture.
Meanwhile, prepare the tart pan by lining it with parchment paper. After the resting time is up, take the dough out of the fridge. Roll it out with a rolling pin on a floured surface, so you get a thin sheet, about 5 mm thick. Place the dough in the tart pan, making sure to evenly cover the edges. Use a fork to prick the dough here and there so that it doesn’t puff up during baking.
Preheat the oven to 350°F (180°C). Place the pan with the dough in the oven and let it bake for 15 minutes, without adding the jam at this point. After 15 minutes, take the pan out of the oven and add your favorite jam, whether it’s plum, apricot, or raspberry, spreading it evenly over the entire surface of the dough. Put the pan back in the oven and let it bake for another 20 minutes.
Once the time is up, take the tart out of the oven and let it cool in the pan to firm up a bit. Once cooled, carefully transfer the tart to a serving platter. It can be served plain or with a dollop of sour cream, and its aroma and flavor will bring smiles to the faces of loved ones. Enjoy!
