Strawberry jam tart: a classic shortcrust pastry recipe (with heart decorations)

Name: Strawberry jam tart: a classic shortcrust pastry recipe (with heart decorations)
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 40 min
Yield: 10
Cuisine: En
Ingredients: 350 g flour; 1 whole egg; 1 egg yolk; 150 g sugar; 150 g butter (or margarine); ½ sachet baking powder; About 350 g strawberry jam (or other jam or preserves of your choice)

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Dessert

Easy

1 h 40 m

394 Kcal

The strawberry jam tart is a beloved classic of home baking, one of those desserts that taste of home, tradition, and shared moments. It is simple to make yet always wins people over at the first bite. In this version, we’ve made it even more special with shortcrust pastry heart decorations, perfect for Valentine’s Day, celebrating a romantic occasion, or giving someone a homemade treat made with love. Alternatively, you can opt for the classic lattice topping, a timeless and much-loved choice. The base is made with crumbly, buttery shortcrust pastry, prepared with flour, eggs, sugar, butter, and baking powder, worked by hand and left to rest in the refrigerator for the perfect texture. It is then covered with an even layer of strawberry jam and decorated before being baked until golden. Once baked, this tart has a sweet, fruity flavor, with crisp shortcrust pastry meeting soft jam in an irresistible balance. Best enjoyed cold, it is perfect for breakfast, an afternoon snack, or as a dessert after a meal.

Ingredients

For the shortcrust pastry:

350 g flour
1 whole egg
1 egg yolk
150 g sugar
150 g butter (or margarine)
½ sachet baking powder

For the decoration:

About 350 g strawberry jam (or other jam or preserves of your choice)

Materials

28 cm tart pan
Heart-shaped pastry cutter
Plastic wrap
Sieve
Rolling pin
Bowl

Preparation

Preparation15 min

Waiting time50 min

Cook time35 min

Sift the flour together with the baking powder and pour into a large bowl.
Add the sugar, whole egg, yolk, and chopped softened butter and knead with your hands until the dough is smooth.
Wrap the shortcrust pastry in plastic wrap and let it rest in the refrigerator for at least 45 minutes.
After the resting time, let the dough stand at room temperature for 5 minutes and preheat the oven to 350°F/180°C. Remove the plastic wrap, flatten the dough slightly with your hands, and roll it out on a floured surface to a thickness of about 4 millimeters, adding a little flour to prevent it from sticking.
Butter the tart pan well and lay the sheet of shortcrust pastry in it. Press gently against the bottom and sides so it fits snugly, then trim off the excess pastry.
Gather the leftover shortcrust pastry into a ball, roll it out again, and cut out hearts with a pastry cutter (or cut it into strips for the classic lattice decoration).
Spread the jam evenly over the base, leveling it with the back of a spoon. Arrange the hearts over the entire surface (or interlace the strips, forming the lattice).
Bake for 30–35 minutes, until evenly golden (the time may vary depending on the oven). Remove the tart from the oven and let it cool completely before serving, to bring out the flavor of the shortcrust pastry and jam.

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FAQ ❓

How should I store the strawberry jam tart?

The tart keeps at room temperature for 2–3 days under a cake dome. Alternatively, it can be covered with plastic wrap or aluminum foil, or stored in an airtight container.

Can I replace the strawberry jam with another variety?

Yes, you can use any type of jam or preserves, such as apricot, peach, cherry, orange, or mixed berry. Choosing a different jam lets you customize the tart’s flavor according to the season or your preferences.

What if I don’t have a heart-shaped pastry cutter?

If you don’t have a heart-shaped pastry cutter, you can make the classic lattice decoration with strips of shortcrust pastry or cut out shapes with a knife, following a paper template.

What should I do if the shortcrust pastry hasn’t come together well and I can’t roll it out?

If the shortcrust pastry won’t come together and is difficult to roll out, it is probably too cold or too dry. Briefly working it with your hands to warm it slightly may help make it more pliable. If it is too crumbly, let it rest at room temperature, wrapped in plastic wrap, for a few minutes before rolling it out.

How can I keep the tart base from turning soft?

To prevent the base from becoming too moist, spread the jam in a layer that is not too thick and bake the tart until golden, making sure the base is cooked through.

Should strawberry jam tart be served warm or cold?

The tart is at its best once completely cooled, as resting allows the shortcrust pastry to become crumblier and the jam to set, enhancing the contrast in textures.

Can I freeze the strawberry jam tart?

Yes, the strawberry jam tart can be frozen. Let it cool completely, wrap it well in plastic wrap, or place it in a freezer-safe container. It keeps for up to 2 months.

Can I freeze the shortcrust pastry for the tart?

Yes, shortcrust pastry can be frozen before baking. After preparing it, wrap it carefully in plastic wrap and store it in the freezer for up to 2–3 months. When ready to use, let it thaw slowly in the refrigerator, then leave it at room temperature for a few minutes so it can be rolled out easily without compromising its crumbly texture.