Spiced Strawberry Jam Tart Recipe
Category
Desserts
Servings
8 slices
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 1 |
| Egg yolks | 1 |
| All-purpose flour (00) | 350 g |
| Sugar | 160 g |
| Butter, cold | 110 g |
| Fine salt | A pinch |
| Honey | 25 g |
| Ground cinnamon | 3 g |
| Ground nutmeg | A pinch |
| Ground ginger | 3 g |
| Ground cloves | A pinch |
| Baking soda | A pinch |
| Strawberry jam | 600 g |
Nutritional Information (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Total Fat | ~12 g |
| Saturated Fat | ~7 g |
| Carbohydrates | ~50 g |
| Sugar | ~35 g |
| Protein | ~3 g |
| Sodium | ~90 mg |
Instructions
Step 1: Prepare the Dough
- Mix Dry Ingredients: Begin by preparing the spiced shortcrust pastry. In a food processor, combine the flour, ground cloves, ginger, cinnamon, and sugar. Add a pinch of salt.
- Grate Nutmeg: Grate fresh nutmeg directly into the processor.
- Add Butter and Honey: Cut the cold butter into small cubes and add it to the processor along with the honey.
Step 2: Create a Sandy Texture
- Pulse: Pulse the ingredients intermittently to prevent overheating, processing until the mixture resembles coarse crumbs.
Step 3: Form the Dough
- Combine with Eggs: Transfer the crumbly mixture to a work surface. Make a well in the center and add the whole egg and the yolk, lightly beaten.
- Bring Together: Gently combine the mixture with a fork, gradually working the liquid into the dry ingredients.
- Form a Disk: Use your hands to shape the dough into a cohesive ball. If needed, use a bench scraper to assist. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 4: Prepare the Tart Base
- Roll Out the Dough: Once chilled, unwrap the dough and roll it out on a lightly floured surface to a thickness of about 3 mm (1/8 inch).
- Line the Tart Pan: Use a rolling pin to lift the dough and lay it into a 23 cm (9-inch) perforated tart pan. Alternatively, use a standard tart pan, greased and floured.
- Trim and Reserve Excess: Press the dough into the edges, then trim off any excess. Gather the scraps and set them aside for decoration.
Step 5: Add the Filling
- Prick the Base: Use a fork to gently prick the base to prevent bubbling.
- Spread the Jam: Spoon the strawberry jam into the base, spreading it evenly with the back of a spoon.
Step 6: Create the Lattice
- Roll Out Remaining Dough: Roll the reserved dough into a sheet about 5 mm (1/4 inch) thick. Cut it into thin strips using a pastry cutter.
- Form a Lattice: Lay the strips over the jam in a crisscross pattern to create a lattice design.
Step 7: Bake
- Brush with Egg Wash: Lightly beat an egg and brush it over the lattice strips for a golden finish.
- Bake the Tart: Preheat the oven to 180°C (350°F). Bake the tart for 35–40 minutes, or until the crust is golden brown and fragrant.
Step 8: Cool and Serve
- Cool Completely: Remove the tart from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
- Serve: Slice and serve as a delightful dessert or with afternoon tea.
Enjoy this wonderfully spiced tart, where the warm notes of cinnamon, ginger, and nutmeg perfectly complement the sweet strawberry jam filling.
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