Cooking with Toti
cookingwithtoti.com/recipes/strawberry-jam-crumble-tart
Strawberry Jam Crumble Tart
Buttery tart filled with strawberry jam and topped with delicate grated-dough crumble.
Time
1 hr 15 min + chill
A buttery homemade tart filled with fresh strawberry jam and topped with delicate crumble pieces made from the same dough. Simple, beautiful, and even better the next day.
Instructions
Make the Dough
- 1
Add butter, powdered sugar, egg, vanilla, and flour to a food processor.
- 2
Pulse until a soft dough forms. Add a little cold water if needed.
- 3
Wrap in plastic and refrigerate about 30 minutes.
Tart Shell & Filling
- 1
Reserve a small portion of the dough for the crumble topping.
- 2
Roll out the remaining dough and transfer to a tart pan (or press in by hand).
- 3
Work the dough evenly around the edges and prick the bottom lightly with a fork.
- 4
Spread the strawberry jam evenly over the tart shell.
Crumble & Bake
- 1
Grate the reserved dough on the large holes of a box grater to make beautiful crumble pieces.
- 2
Sprinkle the grated dough evenly over the strawberry jam.
- 3
Bake at 350°F (175°C) for 35–40 minutes, until lightly golden and the crumble is golden on top.
- 4
Cool completely before slicing. Dust generously with powdered sugar and garnish with fresh strawberries if desired.
Toti’s Tips
- ✓Chill the dough about 30 minutes before rolling it out. Cold dough holds its shape much better in the tart pan and resists shrinking or slumping as it bakes.
- ✓Prick the bottom of the tart shell lightly with a fork before adding the jam. This lets steam escape from underneath as it bakes, so the base doesn't puff up and push the filling around.
- ✓Grate the reserved dough on the large holes of a box grater rather than crumbling it by hand. Grating creates even, delicate pieces that bake up into that classic bakery-style crumble texture.
- ✓If you're using store-bought jam instead of homemade, warm it slightly before spreading. Cold jam straight from the jar is stiffer and harder to spread evenly over the tart shell.
- ✓Farm-fresh strawberry jam tends to be juicier than store-bought, so if your jam looks thin, it should still be fine here since the crumble topping and baking time will help firm the tart as it cools.
- ✓Let the tart cool completely before slicing. A warm filling is still loose, and cutting into it too soon means the jam layer will ooze rather than hold a clean slice.
- ✓This tart tastes even better the next day, once the crumble has had time to soften slightly against the jam and the flavors settle together.
Storage
- •Room temp, covered: 1 day
- •Refrigerated: up to 4 days
More photos
Get my free e-book — 7 quick & easy dinners + 3 sweet bonus desserts
The weeknight dinners my kids actually ask for seconds of, plus the sweet treats — with photos from my own kitchen.
Free PDF · Unsubscribe anytime
