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Thermomix jam tart

Thermomix jam tart

Thermomix jam tart recipe by of 20-03-2015 [Updated on 04-09-2018]

Mom's Jam Tart is the perfect dessert when you need to use some jam, bought or homemade. Once you have prepared the excellent shortcrust pastry you can choose the taste of your tart based on the availability of jam you have at home or the one you want to buy. With this recipe you can prepare the jam tart with the Thermomix in an easy and fast way.


How to make jam tart

Prepare the shortcrust pastry.
Put all the ingredients in the jug and work for 30 sec. at speed 6.
Wrap the dough with a little cling film and let it rest in the fridge for at least 30 minutes.

Take back the shortcrust pastry and roll it out into a sheet of about 4 mm thick.
Line a well-buttered tart tin with the shortcrust pastry, and cut off any excess.
Spread a layer of jam on top of the pastry.
With a cake washer, cut into strips from the leftover shortcrust pastry, and use them to decorate the tart.
Seal the shortcrust pastry strips well with the tines of a fork.
Cook at 180 ° C for about 40 minutes, let it cool and serve.

Jam tart

The jam tart is a classic yet always inviting dessert.

This recipe is quick and allows you to bake a jam tart for any occasion: for breakfast, a snack, the end of a meal ...

For the filling you can use the jam you like best. I always experiment with new ones, such as peach and amaretto jam or apple and strawberry jam.

If you like tart, you can also take a look at this ricotta and cream tart with chocolate that I call "Valeria's tart".


Prepare the oil tart with Thermomix blueberry jam it's really that easy.

First prepare the jam, then put the blueberries, lemon juice and sugar in the jug cook at 100 degrees for 7 minutes on speed 3. Then pour the compote into a bowl and set aside. At this point clean and dry the thermomix mug then proceed to prepare the pastry.

Then put the sugar and the lemon zest in the jug blend on speed 8 for 10 seconds. Open the lid, turn on the scale and pour in the flour, eggs, oil and yeast and mix 20 seconds on speed 5. Pour the dough on a work surface, compact with your hands giving a ball shape and then cover with cling film.

Let it rest in the fridge for at least 30 minutes. After the resting time, take the dough, remove a quarter of the dough and place the rest on a pie pan lined with parchment paper and with your hands roll out well until it covers the entire surface of the mold, edges included.

At this point stuffed with blueberry jam, then close with some strips of dough made with the quarter of dough that you had left aside. Put in the oven preheated to 180 ° C for about 30 minutes. Let the tart cool before serving, sprinkling with icing sugar.

Alternatively, you can prepare a zebra cake or a margherita cake.

Jam Tart With The Thermomix

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Nadia's Recipes

The tart is one of those desserts that everyone likes .. try the thermomix recipe. Good and fast!

- zest of half an organic lemon
- 80 gr. of sugar
- 300 gr. of flour 00
- 150 gr. of soft butter
- 1 egg
- 1 yolk
- 1 pinch of salt
- 400 gr. of forest fruit jam
- Powdered sugar

Put the lemon zest in the jug and pulverize 10 sec. speed 10.
Collect at the bottom of the mug.
Add the flour, salt, butter, egg and yolk and blend 40 sec. speed 5.
Put the dough in the fridge wrapped in cling film for half an hour.
Roll out & # 190 of the dough and make a disk that you will put in a pan diam. 26.
Prick the bottom with a fork.
Spread the jam on the bottom and decorate with the famous grid (make strips about 1.5 cm wide with the serrated wheel) or if you prefer, for convenience, make heart or flower-shaped decorations with the special molds that you have obtained from the quarter of dough kept aside.
Bake at 180 & # 176 for about 25/30 min. or until the surface begins to brown.
Let it cool and sprinkle with powdered sugar.

How to cook the recipe

  1. Put the sugar and lemon zest in the jug: 10 sec. speed 10.
  2. Add the flour, eggs, butter and yeast: 30 sec. speed 4.
  3. Wrap the dough in cling film and transfer it to the refrigerator to rest for at least 30 minutes.
  4. Roll out the shortcrust pastry to a thickness of about half a cm.
  5. Line the well greased mold (eliminating excess dough).
  1. Distribute the jam evenly over the entire pastry.
  2. Make strips with the leftover shortcrust pastry and decorate the tart with the classic diamond pattern.
  3. Bake in a preheated static oven at 180 ° for about 40 minutes.
  4. Remove from the oven, allow to cool and serve.
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Ingredients Ingredients for a 24 cm mold

300 g 00 flour
100 g granulated sugar
100 g butter
8 g baking powder
2 eggs
zest of 1 lemon
q.s. berry jam

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Jam tart

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  • 1 lemon, zest only (without the white part)
  • 80 g of sugar
  • 300 g of flour type 00 + to taste
  • 150 g of soft butter in pieces
  • 1 pinch of salt
  • 1 egg
  • 1 yolk
  • 400 g of jam or marmalade to taste

Hazelnut tart with Thermomix jam

This morning, I finally went out without an open umbrella and to accompany the day today, there is a sweet simple but with an autumn flavor.

Last weekend I wanted to try my hand at a different shortcrust pastry.

After making the light one for witch's fingers, I tried the classic shortcrust pastry by adding the chopped hazelnuts and decreasing the flour and already from the oven came a scent for the whole house.

For convenience I have chosen to prepare four tarts, but you can simply use a single tart mold.
Grandma took care of the filling with her fig jam and blueberry jam, but you can use the one you like best.

With the leftover dough I made some biscuits, delicious accompanied with a hot tea.

Call me crazy, but I am already preparing some Christmas gifts, strictly to be prepared with the Thermomix and do not worry that I will soon add the recipes.

Preservation of the jam tart

The tart with jam keeps very well at room temperature for 2 & ndash 3 days maximum. It is, however, important that it be wrapped with some transparent film for food or storage under a glass dome, in such a way as to reduce contact with the air and thus prevent it from losing its softness and friability.

Preserved in this way it can be easily transported, so as to bring the goodness of this dessert to any place.

A delicious dessert that will ensure great acclaim among your guests, whether big or small, on any occasion.

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