Home » Viva the simplicity: Peach tart

Viva the simplicity: Peach tart

by Ada Parisi
5 min read

A simple tart: pastry and peach jam. Nothing particular, except for a well made pastry, buttery and crumbly but crisp, lemon-scented, that melts in your mouth, leaving the tip of the tongue that bit of salt… I don't know about you, but we crazy. As for the jam, peaches blends perfectly with the shortcrust pastry: soft color, the sweet taste but with a lingering acidity, the aromas of honey. Try it for breakfast anytime of the day, you won't get enough. If you like pies don't forget to go and see our tart with ricotta and chocolate , the one with Yellow cream and jam and the one with dark chocolate ganache Strawberry Compote.

JAM TART, doses for a cake of 24-26 centimeters in diameter (easy recipe)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


300 grams flour 00

180 grams of cold butter

130 grams of sugar

grated zest of one lemon

an egg yolk

yolk and milk for brushing the cake, to taste

a pinch of salt

little milk, If necessary

350 grams of peach jam or other flavors, with at least 70% fruit


Rib peaches

To prepare the jam tart must first prepare the pastry.

Preheat the oven at 180 degrees. Put the flour on the work surface and make a hole in the Center: Add the cold butter cut into small pieces and work quickly with your fingertips. Combine the egg yolk, sugar, the lemon zest and a pinch of salt and knead the dough until it is smooth and homogeneous, No lumps of butter. If the pastry is too grainy, you can add a little cold milk, being careful not to overdo it. The pastry must be consistent, so as to allow to make a loaf Wrap it in plastic wrap and put it into the refrigerator to rest for at least 30 minutes.

Grease and flour the cake tin. Spread a little over half of the pastry on work surface using a rolling pin (to a height of 3-5 mm) and coat the bottom and the edges of the pan. Prick the base of pastry with the tines of a fork,

Spread the jam or marmalade on pastry and, with the leftover dough, do cover strips, arranging them very close to each other and diagonally. If you want, you can have fun with stencils for biscuits or dumplings to make imaginative and personalized decorations on jam tart. Brush the surface of the jam tart with a little egg yolk mixed with a little milk and bake for 30-40 minutes or until the jam tart is golden. Cool completely before serving.

MATCHING: with this sweet choose a sweet wine of Sardinia, a wine from overripe grapes and local (as the Nasco and Vermentino) that is produced by the wineries Shovel: Absolute It is characterized by the softness, roundness and flavors reminiscent of honey.


The crostatadi jam lends itself to countless variations: you can also use chocolate or cream to stuff it. When stored in a cool, dry environment it is maintained perfectly for 5 days.

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Simona March 24, 2014 - 16:09

The try Wednesday!!

Sicilians creative in the kitchen March 24, 2014 - 19:54

And let me know Simona!!!!

conunpocodizucchero.it March 24, 2013 - 09:27

so to speak: is deliciously simple!

fratelli_ai_fornelli March 24, 2013 - 18:46

Thank You Helen, is ' traditional ', so to speak…a hug

Lu September 10, 2013 - 21:00

This cake has no yeast…usually I put a teaspoon..

Sicilians creative in the kitchen September 10, 2013 - 22:31

Hello Luciana, Welcome! I never put the yeast in the dough. Don't put my mother and not put my grandmother, for us the pastry crisp is a taste of family. I know that many will put, I tried it, the taste is great but the texture of the crust is softer and I prefer crumbly and crunchy. But as always this is just personal taste. Best wishes and thanks, ADA


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