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strawberry jam tart

Strawberry Jam Tart

The Sugar Coated Cottage
Strawberry Jam Tart. Buttery, crumbly crust filled with warm, gooey and sweet strawberry jam with a hint of lemon zest.
5 from 1 vote
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Dessert
Servings 1 4x14 tart

Ingredients
  

  • EQUIPMENT:
  • pie weights or dried beans
  • 1 - 4 x14 inch tart pan
  • CRUST:
  • 1 and 3/4 cups flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp grated lemon zest
  • 3/4 cup butter cold, cut into pieces
  • 2 large egg yolks
  • 2 tsp vanilla paste/extract
  • FILLING:
  • 1 cup strawberry jam
  • 1/2 tsp lemon zest

Instructions
 

  • Pre heat oven to 375 degrees F
  • CRUST:
  • In bowl of food processor add flour, sugar, salt and lemon zest.
  • Pulse until combined.
  • Add butter and pulse until mixture turns to course meal texture.
  • Add in yolks and vanilla, pulse until crumbly mixture is formed.
  • Reserve 1/2 cup dough mixture for topping.
  • Pour remaining into tart pan.
  • Press into tart pan, use bottom or glass to press firmly to form crust on bottom and sides of tart pan.
  • Line tart shell with foil, add pie weights or beans.
  • Bake 15 minutes, until edges are golden brown.
  • Remove pie weights/beans and foil.
  • Bake 15 minutes or until whole tart shell is golden brown.
  • Remove from oven, cool completely.
  • Keep oven on.
  • FILLING:
  • Mix strawberry jam and lemon zest together.
  • Spread evenly into tart shell.
  • Sprinkle with remaining half cup of dough crumbles.
  • Bake 25-30 min or until filling begins to bubble and crumbles are golden brown.
  • Cool before serving.
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