Layered tart with jam: or how to make your father's forbidden dream come true. Eat a tart that has three other tarts inside, in practice the “tarts matryoshka”. Jokes aside, layered tart, that surely you have already seen around on the web or on social media, it is really good and simple to prepare. Perfect to start turning on the oven again in these first days of October and autumn, so as to get used to it slowly at the dessert of the weekend.
Tips for a perfect layered tart
I used my classic recipe from SHORT PASTRY, made with butter, to which I added a teaspoon of baking powder. This is because a slight leavening will allow the inner layers of the cake to become lighter and, Consequently, to cook better. Don't go overboard, though, with yeast, because otherwise the surface of the cake being cooked, brewing, it will change shape losing the beautiful shape you have given it.
The only flaw in this dessert, In fact, is that it remains undercooked in the center. Cooking must take place in the oven at a lower temperature than usual, 170 degrees for 30 minutes and another 30 minutes at 160 degrees. I also advise you not to brush the tart with the egg yolk, because it would color too quickly: I brushed the surface with a little milk and sprinkled it with granulated sugar. Indeed, if you realized the tart during cooking it color excessively, cover the surface with aluminum foil. Obviously, if you love pies, which are among the simplest and most versatile desserts that exist, have a look at all my RECIPES OF PIES, as the LIGHT STRAWBERRY TART And the WHITE CHOCOLATE TART WITH LEMON AND PISTACHIO.
The process is very simple: just divide the normal shortcrust pastry into 4 or 5 parts (depending on the number of layers you want to do) and alternate layers of shortcrust pastry and jam in a pan for zipper tarts. You can use the jam you prefer: I have used sour cherries, pleasantly acidic, which makes the layered tart less cloying. You have already bought the ingredients? Have a good day!
DOSES FOR A PIE FROM 20-22 CM IN DIAMETER:
300 grams of flour 00
140 grams of sugar
140 grams butter
a large pinch of salt
whole milk, to taste
2 egg yolks
a teaspoon of baking powder (6 grams or so)
organic lemon peel
your favorite jam, to taste
milk and granulated sugar to sprinkle the cake, to taste
To prepare the layered tart, you must first make the shortcrust pastry. Put on the work plan flour sifted with baking powder, Salt, the grated lemon rind, the egg yolks, sugar, the yolks and the diced cold butter. Start kneading with your fingertips until you get a coarse dough. Then add as much milk as necessary to obtain a smooth dough, homogeneous, compact and without lumps. Wrap the shortcrust pastry in food film and refrigerate for at least 30 minutes.
Preheat the oven to 170 degrees static. Grease and flour the cake pan with care. I suggest you use an opening cake pan, so you can easily extract this tart that, being composed of several layers, it is quite heavy. Divide the dough into 4 or 5 pieces, depending on the number of layers you want to do. If this is the first time you have prepared the layered tart, I suggest 4 layers. With a rolling pin, make a thin puff pastry out of a piece of dough a little larger than the others. Coat the cake pan with a layer of shortcrust pastry, also on the sides. Lightly prick the bottom to facilitate the cooking of the shortcrust pastry. Spread a little jam over the shortcrust pastry.
Don't go overboard with jam, otherwise the inner layers of the cake may not cook enough. Cover the jam with a second layer of shortcrust pastry, puncture again and add more jam. Make another layer of shortcrust pastry (the third) and complete with the rest of the jam. At this point, finish the tart in layers as if it were a normal tart. Make a border on the sides and then make a sheet from which to cut the strips.
Spread the shortbread strips on the tart, brush to the surface with a little whole milk and sprinkle the strips of shortcrust pastry with a little caster sugar, better if extra up.
Bake the layered tart in a preheated oven at 170 degrees for 30 minutes and then lower to 160 degrees for another 30 minutes or so. Make sure the tart doesn't darken too much on the outside. If you were to see that the surface becomes too dark, cover it with aluminum foil. Once cooked, let the tart cool completely before removing it from the pan. Bon appétit!