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Jam tart with Italian pasta frolla
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Italian jam tart

The dough in this Italian jam tart is the secret to its deliciousness. Find out how to make it on Italian Kiwi!
Prep Time30 minutes
Cook Time25 minutes
Fridge time30 minutes
Total Time1 hour 25 minutes
Course: Dessert, sweet
Cuisine: Italian
Servings: 6 people

Ingredients

  • 300 g Flour 2 1/2 cups
  • 100 g Sugar 1/2 cup
  • 1 pinch Salt
  • 2 Egg yolks cold
  • 150 g cold Butter 10 Tbsp, 1 1/3 sticks
  • 1 lemon Lemon zest
  • Water

Instructions

To make the dough

  • Use a food processor if you have one. Mix together the flour, sugar and salt.
    First step for pasta frolla
  •  Dice the butter. Add the butter, and pulse the mixture until it resembles fine breadcrumbs.  
    second step: dice the butter
  • Add the egg yolks and lemon zest and briefly pulse to mix them in.
    Third step: add the butter and pulse
  • Add water and pulse until the mixture begins to clump together.  You may only need 1 or 2 teaspoonfuls.
    Finished dough
  •  When the dough is finished, wrap it in airtight wrap. Place it in the fridge for a minimum of 30 minutes, or up to 2 days, before you use it.

To Make the jam tart

  • Heat the oven to 180 degrees C (350 degrees F).
  • Take the dough out of the fridge. Cut it in two pieces of approximately 1/3 and 2/3.  
  •  Roll out the larger bit into the shape of the tart pan you have.  I vary between using a rectangular 20 x 30 cm (12 x 8 inch) one and a round  26 cm (10 inch) diameter one. I grease the pan with butter and layer the bottom with baking paper.
    Pasta frolla ready to cook!
  • Once you have put the dough in the pan and smoothed it out, spoon half a jar of jam (such as Bonne Maman) in and spread it out so that it covers the dough.
  • If you're feeling fancy, you can then roll out the other piece of dough and make a lattice top.  I don't have the patience for doing that, so I generally cut out various shapes with cookie cutters and place them on top.
  • Bake for 25 minutes until the dough is golden.
  • Let it cool in the pan before eating so that the jam sets.

Notes

If the dough breaks as you're putting it in the baking tin, don't panic!  Just squash it together again with your fingers and nobody will know the difference.