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Italian Jam Tarts

The pastry for these simple jam tarts is made with olive oil and flavoured with a little alcohol, which makes it tender. If you don’t feel like making pastry, just mix the lemon zest, cloves and vanilla into about 1kg / 2 lb of bought sweet shortcrust pastry.

Annabel Langbein Italian Jam Tarts Recipe
Annabel Langbein Media
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Italian Jam Tarts
1½ cups Ten-Minute Raspberry Jam or other jam Tender Italian Sweet Pastry 4 cups flour 1½ cups sugar 3 tsp baking powder a pinch of salt 3 large eggs ⅔ cup olive oil 1 tsp vanilla extract 1 tsp ground cloves 2 tbsp vodka, brandy or other spirits finely grated zest of 1 lemon

© Annabel Langbein Media
https://www.annabel-langbein.com/recipes/italian-jam-tarts/2006/
EMAIL PRINT
Prep time:
20 mins
Cook time:
40 - 45 mins
Makes:
2 tarts
  • 1½ cups Ten-Minute Raspberry Jam or other jam

Tender Italian Sweet Pastry

  • 4 cups flour
  • 1½ cups sugar
  • 3 tsp baking powder
  • a pinch of salt
  • 3 large eggs
  • ⅔ cup olive oil
  • 1 tsp vanilla extract
  • 1 tsp ground cloves
  • 2 tbsp vodka, brandy or other spirits
  • finely grated zest of 1 lemon

Heat oven to 170°C / 340°F and spray or brush the base and sides of two 25cm / 10-inch diameter shallow loose-bottom tart tins with oil.

To make Tender Italian Sweet Pastry, mix together flour, sugar, baking powder and salt in a big bowl. In another bowl or jug lightly beat together eggs, oil, vanilla, cloves, spirits and lemon zest.

Make a well in the dry ingredients and add the egg mixture. Using a wooden spoon and then your hands, work the flour in gradually and lightly until it comes together into a smooth ball.

Divide dough into 3 and roll out all 3 pieces to about 1cm / ½-inch thickness. Press one piece of dough into the base and sides of each prepared tart tin. Spread both bases generously with jam.

Cut the remaining piece of rolled-out dough into 1cm / ½-inch wide strips. Use the strips to make a lattice pattern on top of the tarts. Cut tiny diamonds of leftover dough and place one diamond in the centre of each criss-cross.

Bake until lightly golden (about 40-45 minutes). Allow to cool before slicing with a serrated knife. Store in an airtight container and use within 1-2 days or freeze for later use.

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1 comments

Dear Annabel: I watched an episode of your show which for dessert you made a Apple Tartan using puff pastry. I can not find the recipe anywhere in your website. Love your show!
prsfmail-man January 10, 2016
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Discover how to live a Free Range Life – enjoying the simple pleasures of exploring your creativity, connecting with nature and sharing food and laughter through the seasons.

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