A genuine, healthy dessert, easy to prepare and affordable for everyone: the jam tart, with its crumbly shortcrust pastry and cooked to the right point, is a recipe known throughout Italy even if, like any traditional preparation, there are countless variations and each one cooks with its own criteria.

Today we thought to offer you the version of Ilenia Innocenti, chef in Greve in Chianti. His cuisine is simple and based on a few products, all genuine but high quality ingredients, chosen with care and attention.

“Cooking has always been my passion, I come from a peasant family, at eight I was already in the kitchen”, Ilenia is keen to specify.

Like all his recipes, prepared with much love, the tart stuffed with seasonal jam and the freshest eggs, is no exception.

200 g of Flour 0, 1 egg, 75 g of sugar, 75 g of butter, 1 lemon and 1 orange, salt.
To stuff: seasonal fruit jam.

“First of all I prepare the shortcrust pastry. I arrange the flour in a heap, then add the sugar, a pinch of salt, the cold butter in pieces, the freshly beaten egg and a grated lemon and orange. I work the ingredients quickly and put the dough to rest in the fridge for an hour. After this time, I spread the base, put it in the mold, prick the surface, add the jam and put it in the oven at 180 ° C for 20-25 minutes ".

If you want to create the classic grill made with  shortcrust pastry strips to be placed on the filling, just keep aside a little pastry and with this shape some strips, arrange them on the surface of the tart trying to create a grid as regular as possible. Pinch the edge at the edges so that the strips adhere well to the cake and bake.

Text taken from “A Tavola da Firenze al Chianti. A journey into food and wine. Raw materials, recipes and historical events "by Milko Chilleri, published by Expos.