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!
