Strawberry jam tart

Strawberry Jam Tart – An ideal delicacy for breakfast or a sweet snack!

On a sunny morning, when the aroma of freshly brewed cappuccino fills the air, nothing compares to a slice of strawberry jam tart. This simple and quick recipe transforms ordinary ingredients into an elegant dessert, perfect for starting your day with a smile. The tart is a delicious combination of textures and flavors, and the strawberry jam, made with love, gives it a unique taste.

Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 8

Ingredients

For the tart:
- 1 fresh egg
- 100 g powdered sugar
- Zest of one lemon
- 1 vanilla essence or a vanilla pod
- 2 tablespoons of limoncello (or another citrus liqueur)
- 250 g sifted flour
- 1 teaspoon baking powder
- 50 ml oil

For the strawberry jam:
- 500 g frozen strawberries (or fresh, if available)
- 150 g sugar
- 1 tablespoon freshly squeezed lemon juice
- 1 packet of gelatin
- 2 tablespoons of limoncello

For the pastry cream:
- 500 ml milk (you can use cow, almond, or coconut milk)
- 3 egg yolks
- Zest of one lemon
- Vanilla essence or vanilla pod
- 100 g sugar
- 50 g cornstarch
- 200 ml whipping cream (or meringue)
- (optional) 12 g gelatin sheets for a firmer texture

Preparation

Step 1: Preparing the tart dough

1. In a large bowl, beat the egg with the powdered sugar until the mixture becomes frothy and light in color. This is the secret to a fluffy and airy tart.
2. Add the lemon zest, vanilla essence, and limoncello, mixing continuously to integrate the flavors.
3. Sift the flour together with the baking powder to avoid lumps, then gently fold the flour into the egg mixture using a spatula. Add the oil, continuing to mix until you obtain a homogeneous dough ball.
4. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This step is essential for achieving a crispy crust.

Step 2: Baking the crust

1. Preheat the oven to 180 degrees Celsius.
2. Roll out the dough on a lightly floured surface, then line a tart pan with it. Ensure the edges are well-formed and the dough is even.
3. Prick the crust with a fork to prevent puffing. Cover with parchment paper and place rice or beans on top to maintain the shape. Bake for 15 minutes.
4. After 15 minutes, remove the parchment paper and beans, then bake the tart for another 5 minutes or until it turns lightly golden. Check with a toothpick to ensure it is baked. Let it cool on a cooling rack.

Step 3: Preparing the strawberry jam

1. Remove the leaves from the strawberries, wash them well, and cut them into cubes. If using frozen strawberries, let them thaw and drain.
2. Place the strawberries in a pot along with the sugar, lemon juice, and limoncello. Cook the mixture over medium heat, stirring frequently, until foam forms and the strawberries break down.
3. Prepare the gelatin according to the instructions on the package, using the water released by the strawberries. Once thickened, add it to the strawberries and mix well. Allow the mixture to cool.

Step 4: Preparing the pastry cream

1. In a saucepan, heat the milk along with the vanilla essence.
2. In a separate bowl, mix the egg yolks with the sugar and lemon zest. Add the cornstarch and mix well.
3. When the milk begins to boil, gradually pour it over the egg yolk mixture, stirring continuously to avoid curdling the eggs.
4. Return everything to the heat and let it boil until thickened. Cover with plastic wrap directly on the surface to prevent a skin from forming and allow the cream to cool.
5. Whip the cream until firm, then gently fold it into the cooled pastry cream. If you desire more lemon flavor, you can add limoncello or gelatin sheets for a firmer consistency.

Assembling the tart

1. Place the cooled tart crust on a serving platter.
2. Evenly spread the strawberry jam over the crust, ensuring it is well distributed.
3. Add the pastry cream on top, using a spatula to smooth it out.
4. Decorate with whipped cream or fresh fruits, such as strawberries or blueberries, for an attractive appearance and extra flavor.

Serving suggestions

The strawberry jam tart is perfect served warm or cold, alongside a cup of cappuccino or fruit tea. You can add a chocolate sauce or a drizzle of maple syrup for an extra touch of sweetness.

Possible variations

- Berries: Replace strawberries with a mix of berries, such as raspberries, blackberries, or blueberries, for a more complex flavor.
- Alcohol-free: You can omit the limoncello and use only lemon juice for a more pronounced taste.
- Other flavors: Experiment with almond or orange extracts to give the recipe a twist.

Nutritional information

One serving of strawberry jam tart contains approximately 300-350 calories, depending on the ingredients used. This tart is rich in vitamins C and A, thanks to the strawberries, and provides a good source of energy due to the carbohydrates from sugar and flour.

Frequently asked questions

- Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries are actually ideal for this recipe, providing a more intense flavor and pleasant texture.

- How can I store the tart?
The tart can be stored in the refrigerator, covered with plastic wrap, for 2-3 days. Make sure it doesn't dry out.

- Can I freeze the tart?
It is recommended not to freeze the whole tart, but you can freeze the cream and strawberry jam separately.

This strawberry jam tart is not just a simple dessert, but a true culinary experience that brings joy and flavor into your life. Try it and let yourself be carried away by its tastes!

 Ingredients: For the tart: one fresh egg. 100g powdered sugar. Grated zest of one lemon. Vanilla essence or a pod. Two tablespoons of limoncello. 250g sifted flour. One teaspoon of baking powder. 50ml oil. For the strawberry jam: 500g frozen strawberries. 150g sugar. One tablespoon of freshly squeezed lemon juice. One sachet of gelatin. Two tablespoons of limoncello. For the pastry cream: 500ml milk of any kind. 3 egg yolks. Grated zest of one lemon. Vanilla pod or essence. 100g sugar. 50g starch. 200ml whipping cream (or meringue). (12g gelatin sheets if adding a few tablespoons of limoncello and meringue; not needed for the cream.)

 Tags:  cake with jam cookies strawberries