Strawberry and Etna Wild Strawberry Jam Tart

Strawberry and Wild Strawberry Extra Jam Tart

For a romantic breakfast or a special snack

Today we bring you a delicious recipe prepared by food blogger Simona Cellauro @cucina_con_simona #cucinaconsimona

INGREDIENTS

For the shortcrust pastry:

300 g 00 flour

100 g sugar

100 g cold butter

2 eggs

1 tsp baking powder

1 pinch of salt

For the garnish:

200g jar of Maletto Strawberry and Wild Strawberry Extra Jam - I Sapori del Vulcano

Tools:

Large bowl

Rolling pin

Parchment paper

24 cm round pan

I always organize the ingredients before starting so I can follow the preparation calmly 😉

Ah! It is important that the butter does not get too warm.

I start by mixing all the dry ingredients in a large bowl: flour, salt, baking powder, and sugar.

I make a hole in the center, pour in the two eggs, and mix for a bit.

(Doesn't this scene remind you of something? UNESCO heritage... come on, it starts with "E" and ends with "TNA"!?)

Then I add the butter and press down, mixing well.

At first, the dough will be sticky; at a certain point, it becomes compact, but continue pressing until it has softened and no longer sticks to your fingers (if you have trouble keeping the bowl steady, you could put a damp microfiber cloth underneath).

At this point, I set one-third aside and let it rest in the fridge for at least 30 minutes.

Meanwhile, I prepare the workspace: rolling pin, parchment paper, molds, 24 cm round pan, fork, spoon, and the jam! Then I preheat the oven to 180°C (356°F).

Then, on the parchment paper, I quickly roll out the larger portion with a rolling pin (3-4 mm thick).

I poke a few holes with a fork and transfer it into the pan along with the parchment paper. I lightly press the edges and pour in all the jam, spreading it with the spoon!

As a final step, I roll out the remaining shortcrust pastry and decide to make freehand little hearts and also some classic strips.
I assemble the tart and bake it at 180°C for at least 30 minutes.

If the surface is not yet golden, you can let it bake for a few more minutes!

Once removed from the oven, I let it cool in the pan for another 30 minutes.

Once removed from the oven, I let it cool down in the pan (to maintain its shape).

The tart is ready! You will smell the sweet aroma all over the house 🥰