jam-tart-200x150.jpgWhen Penelope’s best pie pal requested a recipe for a pie that was sweet and simple, where else would Penelope look but the ancient home of sunlight and beauty, not to mention intrigue, romance, and exceptional outfits…Italy. The Germans get a lot of credit for incredible pastry but the truth is, when the Roman empire fell and the Germans invaded, while the Italians weren’t exactly thrilled to see them, they were clever enough to keep an open mind about all the new pie crusts coming across the border. And as expected, they turned them into works of art.

Italian Sweet Short Pastry (Pasta Frolla)

(for a double crust tart/bottom crust plus a lattice top crust - see Lattice Crust ) the bottom tart will be blind baked (See Helpful Hint #9)

  1. 2 ¼ cups all-purpose flour
  2. ½ cup sugar
  3. pinch salt
  4. 1 ¾ sticks unsalted butter
  5. 1 egg
  6. 1 egg yolk
  7. 1 tsp vanilla extract
  8. 1 tsp fresh lemon juice or ½ tsp lemon extract or grated zest of 1 lemon (Penelope votes for the last one)

Using the paddle attachment of an electric mixer, cream together the butter and sugar

Add the egg, egg yolk, vanilla and lemon juice, one at a time, mixing thoroughly after each addition

Add the flour and salt and mix until the dough comes together, but is soft — don’t over-mix

Divide the dough in half, flattening each into a 4 to 5 inch disc

Chill for at least 1 hour, but no longer than 1 day

After removing from the fridge, let the dough stand at room temperature for 30-45 minutes before rolling it out

Lightly butter the pan and ease the dough in

Trim the edges and tidy with your fingers

Heat the oven to 350°

Line the bottom tart with aluminum foil and fill with dried beans or pie weights

Bake until set, 12 to 15 minutes

The Filling

  1. 3 cups best quality raspberry or apricot jam

After the bottom tart crust is blind-baked, remove it from the oven and let it cool completely

Spread the jam ½ inch thick over the tart shell

Make the lattice for the top crust

Heat the oven to 400°

Bake until the lattice is golden brown, about 15-20 minutes

Immediately brush the top with the apricot glaze

Cool on a rack to room temperature

The Glaze

  1. Best quality apricot jam
  2. 1-2 tsp water or fresh lemon juice

Heat the preserves and water in a small saucepan over moderate heat until the mixture comes to a boil

Strain through a sieve

Use the glaze while it is still warm