Jam tart, our recipe

The jam tart that never disappoints? Golden, crumbly, and with an unparalleled flavor. Simple, with Molini Pivetti’s Farina Frolla (Shortcrust Flour).

The jam tart is a typical Italian dessert, loved for its enveloping aroma and genuine simplicity.

There are many shortcrust pastry (pasta frolla) variations, each with its own personality. From the humble, simple, and authentic “frolla povera” (poor shortcrust), to the refined and harmonious “Frolla Milano,” to the rustic and comforting “Sablé.” Every dough has a special character and tells a unique story.

The most well-known jam tart recipe involves using Frolla Milano. A dough where butter and sugar blend in equilibrium, worked only with egg yolks, thus obtaining a base that is crispy and has a warm, harmonious color.

And it is precisely here that our journey begins. Together we will learn how to prepare a balanced dough and bake it correctly, taking care of every detail, for a dessert with a perfect consistency and an unmistakable taste.

Here is what you will find:

How to make dough for a jam tart?

Preparing a quality dough is essential to obtain an impeccable jam tart.

The hold, the crumbliness, and the golden color depend on the care in processing the shortcrust pastry and the utensils you decide to use. You will need a large bowl, a rolling pin, a spatula, a baking pan, and high-quality shortcrust flour.

Do not rush and follow the steps precisely. It is at this moment that the shortcrust pastry develops, reaching a balanced consistency and an ideal structure, easy to roll out and ready to support the jam without breaking.

Below are the steps to create the ideal dough for your tart:

1. Place 200 g of diced butter with 75 g of powdered sugar, 40 g of acacia honey into the planetary mixer bowl (with the K beater) and start the mixer at low speed until the butter has absorbed the honey and sugar, without whipping it, then stop the mixer.
2. Dissolve 2 g of salt in about a teaspoon of water, put one egg yolk into the mixer, then the water with the salt just dissolved, and start the mixer at low speed.
3. Add vanilla and grated lemon zest, then add 300 g of sifted flour and restart the mixer at low speed until you obtain a homogeneous dough.
4. Pour the shortcrust pastry onto a lightly floured work surface and compact it. Form a low and wide block, wrap it in plastic wrap, and place it in the fridge to stabilize for 3 hours, or even better, overnight.

By carefully following each step and using the appropriate tools, you will obtain a perfect base for traditional or more elaborate tarts.

You can thus create gourmet tarts, with pistachio cream, chocolate ganache, or mixed berry and citrus fruit jams. A well-balanced and resistant shortcrust pastry is capable of supporting any type of filling, making every tart unique and ensuring a professional result even in your kitchen.

How to prepare and bake a jam tart?

A perfectly executed dough is like a white canvas: to bring the perfect tart recipe to life, something more is needed. It is when the base is rolled out and filled that skill, precision, and care merge, giving life to a truly irresistible dessert.

So, after preparing the dough with Molini Pivetti’s Farina Frolla, you will need a rolling pin, a buttered baking pan, and a fork to work it. For the decorations, a spatula and a knife might also be useful for shaping the strips or other decorative motifs.

The jam tart recipe includes the following steps:

• Roll out the dough with the rolling pin and place it in a lightly floured baking pan, gently pressing the edges to adhere. Then prick the bottom with a fork to prevent air bubbles from forming.
• Spread the jam, leaving a border of about 1 cm to allow the filling to expand during baking.
• Cut strips of shortcrust pastry about 1.5 cm wide and interlace them diagonally, creating the traditional tart lattice.

Proceed by closing the tart edges with a decorative cord, so as to contain the filling during baking and give the dessert an elegant appearance. Finally, bake in a static oven at 180°C (356°F) for 20-25 minutes, checking that the browning is uniform.

A small tip: keep the oven door slightly ajar for the first 10 minutes of baking. In this way, you will get a jam tart with a perfectly golden and crunchy base, enhanced by a tasty and pleasantly caramelized filling.

Why use Molini Pivetti shortcrust as flour for the tart?

One hundred and fifty years of tradition, love for wheat, and constant research. In short, Molini Pivetti. Every one of our shortcrust flours contains experience, attention, and a scrupulous selection, to make even the simplest recipe an unparalleled taste experience.

Every phase of production is carefully controlled, from the raw material to packaging, to guarantee high standards of safety and quality. The certifications of excellence speak for themselves: by choosing Pivetti, you bring more than just simple flour into your kitchen.

Our products yield crumbly, compact, and malleable doughs, with an extraordinary ability to absorb fats, ideal for rich and flavorful shortcrust pastries. From dough to baking, the structure remains stable even during prolonged processing, always guaranteeing uniform and quality results.

That is why an essential ingredient cannot be missing from the perfect jam tart recipe: our Farina Frolla (Shortcrust Flour), the result of collaboration with the best pastry chefs.

The doughs derived from it combine fragrance and robustness, enhancing every filling and transforming desserts into creations with an authentic flavor and a professional appearance. Because excellence is not a coincidence: it is a choice.

Flour, yes, but with quality. Molini Pivetti.