June 18, 2008 (Last Updated: January 11, 2019)

This is a classic Italian dessert that can be made using any kind of jam – I’ve used cherry jam for a sweetly tart taste.

TO DRINK: Corretto espresso would also work here; instead of using grappa, try lacing it with brandy


Serves: 1 tart
Cooking Time: 1 hour 20 mins


  • BASE
  • 300g cake flour
  • 100g self-raising flour
  • 150g castor sugar
  • zest of 1 lemon
  • 150g butter, at room temperature
  • 60ml milk
  • 3 egg yolks, lightly beaten
  • 400g cherry jam
  • icing sugar, to dust
  • fresh cream, whipped, to serve



For the base, sift all the dry ingredients together in a mixing bowl, add the lemon zest and make a well in the centre. Rub in the butter.


Combine the milk and the egg yolks, and slowly mix it into the flour mixture to form a dough. Wrap it in plastic wrap and refrigerate for about 1 hour. Preheat the oven to 180°C.


On a lightly floured surface, roll out the pastry and line the sides and base of a loose-bottomed tart tin and reserve the offcuts.


Spread the jam evenly over the pastry. Using the offcuts, cut strips to fit in a criss-cross pattern over the jam.


Bake until cooked and golden, about 25 – 30 minutes.


Remove and cool slightly on a wire rack. Dust with icing sugar and serve with a dollop of cream.


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