10 jam tarts that will become your favorites

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Shortbread, grated, puff, yeast, lean, with cottage cheese or nuts - any cake will come out perfect.

1. Grated pie with jam on shortcrust pastry

Ingredients

• 180 g butter;
• 200-300 g of sugar;
• a pinch of salt;
• 2 eggs;
• 420 g flour + a little for sprinkling;
• 2 teaspoons baking powder
• 300 g of any thick jam.

Preparation

Beat butter at room temperature with sugar and salt with a mixer. Beat in eggs one at a time, beating well after each addition. You should have a fluffy, creamy mass. Sift flour with baking powder, add them to the prepared mass and knead the dough.

Sprinkle flour on the table and roll the dough in it on all sides. Cut off a third of the mass, wrap it in a plastic bag or cling film and put it in the freezer. Slightly flatten the remaining dough into a rectangle, wrap in a bag or plastic wrap and refrigerate for 40 minutes.

Line a 40 x 27 cm baking dish with parchment. The parchment should extend beyond the edges of the pan. Put the dough there from the refrigerator and smooth it out with your hands. Brush it with jam. Sour jam is best for this recipe, since the dough is high in sugar. Grate the mass from the freezer on top on a coarse grater.

Bake the pie 35-40 minutes at 180 ° C until golden brown and cool.

2. Pie with jam, cottage cheese and meringue

Ingredients

For the test:

• 2 egg yolks;
• 100 g sugar;
• ⅓ teaspoon of salt;
• 180 g butter;
• 1 teaspoon baking powder
• 350-400 g flour.

For filling:

• 360 g of cottage cheese;
• 1 egg yolk;
• 1 tablespoon sugar
• 1 teaspoon vanilla sugar
• 300-400 g of any thick jam.

For the meringue:

• 3 egg whites;
• a pinch of salt;
• 80 g icing sugar.

Preparation

Beat the yolks, sugar and salt with a mixer until creamy. Add softened butter and baking powder and beat again. Add the sifted flour and knead the dough. Lay it out in a 24x24cm mold with sides about 3–4cm high.

Grind cottage cheese with yolk, sugar and vanilla sugar. Place the filling over the dough. A little before reaching its edges, distribute the jam on top. Place in an oven preheated to 180 ° C for 20-25 minutes.

In the meantime, beat the egg whites and salt with a mixer on low speed. Continue whisking, gradually adding the powdered sugar and increasing the speed. You should have a thick, creamy white mass.

Place it on a pie and bake for about 15 minutes at 160 ° C. Cool the finished dish completely.

3. Open pie with jam

Ingredients

• 200 g butter;
• 80-100 g sugar;
• a pinch of salt;
• 2 egg yolks;
• 300 g flour;
• 1-1½ teaspoon baking powder;
• 2–2½ tablespoons of cornstarch;
• 350-450 g of any jam.

Preparation

Combine softened butter, sugar and salt in a blender. Whisk in the yolks, stirring after each addition. Add flour and baking powder, knead the dough.

Roll out the mass in a 1 cm thick layer. Line a mold with a diameter of 24–26 cm with parchment, spread the dough over it and prick in several places with a fork.

Mix the starch and jam. If desired, you can add any spices to your filling to your taste. Place the jam on the dough and flatten. Bake for 30-40 minutes at 180 ° C.

4. Loose pie with jam and almonds

Ingredients

• 150 g flour;
• 150 g semolina;
• 100 g sugar;
• 1 teaspoon baking powder
• a pinch of salt;
• 100 g butter;
• 1 yolk;
• 400 g of any jam;
• 1½ tablespoon cornstarch
• a handful of almond petals.

Preparation

Combine flour, semolina, sugar, baking powder and salt. Add coarsely grated ice-cold butter and yolk and grind into crumbs. Tamp more than half of the dough on the bottom and sides of a 26-28 cm pan.

Punch the jam with a hand blender and thicken with starch. Place the filling over the dough, sprinkle with the remaining dough and almond petals. Bake the cake at 180 ° C for about 30 minutes. Cool before serving.

5. Yeast pie with jam

Ingredients

• 200 g + 1½ tablespoon flour + a little for sprinkling;
• 2 tablespoons of sugar;
• 1 teaspoon dry fast-acting yeast
• 60 ml of milk;
• 2 tablespoons of vegetable oil;
• 200-250 g of any jam;
• 1 tablespoon butter

Preparation

Mix 200 g flour, 1 spoonful of sugar and yeast. Pour in warm milk and butter, knead the dough. Form a ball out of the mass, transfer to a bowl, cover with a towel and leave in a warm place for an hour.

Sprinkle flour on the table and roll out the dough in a rectangular layer no more than 1 cm thick. Put the jam in the middle of the dough, taking up a third of the entire layer. At this stage, it is better to lay out the thick part of the jam, fruits or berries from it.

Cover with one half of the dough and brush with the liquid portion of the jam. Cover with the other half and seal the edges securely. Brush some of the melted butter over the dough. Mix the remaining melted butter with sugar and flour.

Transfer the pie to a baking sheet lined with parchment. Sprinkle it with the prepared mixture. Bake for about 30 minutes at 180 ° C. Cool before serving.

6. Puff pastry with jam

Ingredients

• A little flour for dusting;
• 500 g of yeast-free puff pastry;
• 3-4 tablespoons of any jam;
• 1-2 teaspoons of potato starch - optional;
• some milk;
• 1 tablespoon sugar
• 1-2 teaspoons of sesame seeds.

Preparation

Sprinkle flour on the table and roll out the dough in two layers. Cut two identical circles out of them. Place one on a baking sheet lined with parchment.

Brush the dough with jam, not reaching the edges a couple of centimeters. If the jam is runny, mix it with the starch. Cover with a second round of dough.

Place a glass or small glass in the center of the future cake. Cut the dough into 16 pieces. Then twist each of them three times around its axis in one direction.

Grease the dough with milk without touching the jam that comes out. Sprinkle with sugar and sesame seeds, place in an oven preheated to 180 ° C for 25-30 minutes. Cool before serving.

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7. Puff yeast cake with jam, walnuts and chocolate icing

Ingredients

• 500 g flour + a little for sprinkling;
• 2 teaspoons dry fast-acting yeast
• 1 teaspoon baking powder
• 50 ml of milk;
• 250 g sugar;
• 1 egg;
• 250 g margarine or butter + 70 g butter for icing;
• 250-300 g apricot jam;
• 200 g of walnuts;
• 100 g dark chocolate.

Preparation

Combine the sifted flour, yeast, and baking powder. Whisk the lukewarm milk, 100 g sugar and egg separately. Add melted margarine to flour mixture and knead to a smooth dough. Cover the container with the resulting mass of film and leave in a warm place for 30 minutes.

Punch the jam with an immersion blender until smooth. For this cake, apricot jam is best suited. Grind the nuts in a blender, and then combine them with the jam and the remaining sugar.

Sprinkle flour on the table, lay out the dough and divide into three equal portions. Roll each piece into a thin layer about 25 x 30 cm. A shape of this size will work best for this recipe. Cover the mold with parchment so that it extends over the edges.

Place one layer of dough in a mold and spread half of the filling over it. Cover with a second layer, spread out the remaining filling and cover with a third layer of dough. Leave it on for 30-40 minutes, then prick many times with a fork. Bake for about 25 minutes at 180 ° C.

Melt chocolate and 70 g butter in a steam bath or microwave. Cover the slightly cooled cake with the mixture and cool completely.

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8. Pie with kefir jam

Ingredients

• 120-150 g sugar;
• 2 eggs;
• 200 ml of kefir;
• 250 g of any jam;
• 260 g flour;
• 1½ teaspoon of baking soda
• some vegetable oil;
• a few tablespoons of powdered sugar.

Preparation

Mix sugar and eggs. Add kefir and jam and stir. Stir in the flour and baking soda mixture and knead the dough. Grease a 30 x 25 cm baking dish with butter and pour the dough into it.

Bake the cake for 40-50 minutes at 180 ° C. Sprinkle icing sugar on the cooled dish.

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9. Sponge cake with jam

Ingredients

• 4 eggs;
• ½ teaspoon salt;
• 200 g sugar;
• 90 ml of vegetable oil + a little for lubrication;
• 200 ml of milk;
• 400 g flour + a little for sprinkling;
• 2 teaspoons baking powder
• a pinch of vanillin;
• 200-300 g of any thick jam;
• a few tablespoons of powdered sugar.

Preparation

Beat eggs and salt with a mixer until foam appears. Add sugar gradually without stopping. You should get a creamy mass. Continuing to beat, add butter and milk in portions.

Combine flour, baking powder, and vanillin. Sift this mixture and add a little to the egg mass, beating with a mixer until smooth. Grease a 24–26 cm dish and sprinkle with flour.

Place half of the dough in a container. Top with the thick jam and cover with the remaining dough. Place the dish in an oven preheated to 180 ° C and immediately reduce the temperature to 160 ° C. Bake the cake for about 50 minutes, cool completely and sprinkle with powdered sugar.

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10. Lean pie with jam and tea

Ingredients

• 2 bags of black tea;
• 200 ml of water;
• 250 g flour;
• 200 g sugar;
• 4 tablespoons of vegetable oil + a little for lubrication;
• 4 tablespoons of any jam;
• 1 teaspoon of baking soda;
• 1 teaspoon vinegar 9%;
• 50-100 g of chocolate.

Preparation

Pour boiling water over the tea bags and leave to infuse. The tea must be strong. Combine sifted flour and sugar. Add cooled tea, butter and jam and mix thoroughly. Pour baking soda on the dough, pour vinegar over it and mix well again.

Grease a 20 cm dish with butter and place the dough there. Bake at 180 ° C for 30–35 minutes. Decorate the cooled pie with melted chocolate.

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