ingredients
  • Type 00 flour 250 grams
  • Jam 250 grams
  • Sugar 100 grams • 470 kcal
  • Seed oil 50 grams
  • Milk 40 grams • 49 kcal
  • Baking powder 2 teaspoons • 156 kcal
  • grated lemon zest 1/2
Calories refers to 100 gr of product

The super-fast tart is an easy-to-make homemade dessert, stuffed with lots of jam. It is a faster variant of the classic jam tart: a simple preparation that does not require a rest in the refrigerator, also suitable for absolute beginners. A rustic and delicious recipe that recalls the tarts prepared by our grandmothers, but made with a light and crumbly oil shortcrust pastry. Once ready, serve it as a snack to your children or as a simple and delicious after meal. In less than an hour you can prepare your tart, including baking. Here are the steps to make it.

How to prepare the super-fast tart

Put the flour, sugar, oil, milk, egg and baking powder in the mixer. Knead quickly until a hard mixture is obtained. At the end add the grated lemon zest and mix it with the rest of the ingredients. Remove the dough from the mixer (1):

keep a little aside to make the shortcrust pastry strips. Roll out the rest with a rolling pin (2) on a lightly floured pastry board.

Then put the pastry in a 22 cm diameter mold lined with greaseproof paper or buttered (3).

Roll out the rest of the pastry and cut it into strips, using the wheel. Stuff the base with jam, leveling it well with the back of the spoon.

Add the strips (4), brush the surface with the milk and bake in a preheated oven at 180 degrees for about 20 minutes (5).

Once ready, let it cool. Your super-fast jam tart is ready to be sliced ​​and enjoyed (6).

Tips

In the preparation of this super-fast tart, the dough does not require rest. However, if you prepare the tart in summer, it will be better to let the shortcrust pastry rest in the refrigerator for at least half an hour, before using it.

If you want to blind bake your base, better then make the classic shortcrust pastry, more stable for this type of cooking.

In our recipe we stuffed the tart with jam, but you can also use the hazelnut cream or the one you prefer.

Preservation

You can preserve the tart for 3-4 days under a glass bell jar and in a dry place, away from heat sources.