Tart Crust Jam Roll: the recipe for an easy and impressive dessert

The tart crust jam roll is an easy dessert to make and very good looking. It is prepared with a fragrant and buttery shortcrust pastry which, once rolled out, is then cut into strips, filled with jam (you can choose the flavor you prefer) and then spiraled into a mold. Thanks to the addition of a pinch of yeast in the dough, baking in the oven will create a soft, fragrant dessert with very scenic streaks. It's a great delicacy that you can enjoy the next day, when the resting time will have made the pie crust jam roll even more delicious. You can serve it as a snack with a cup of tea or at the end of a meal for a festive lunch. So let’s find out how to make a perfect tart crust jam roll by following our recipe step by step.

How to make Tart Crust Jam Roll

Collect the type 00 flour, granulated sugar, cubed butter, eggs (1), fine salt and vanilla in a bowl, then start mixing everything.

Transfer the dough to a work surface and knead quickly until you get a firm and homogeneous dough (2).

Wrap the dough in a sheet of parchment paper, flatten it slightly (3) and transfer to the refrigerator for at least 30 minutes.

After the resting time has elapsed, roll out the shortcrust pastry with a rolling pin, until you get a sheet of about 4-5 mm thick (4).

Make strips about 5 centimeters wide, all the same, and spread the jam on top (5).

Gently roll up the first strip (6) and arrange it in the center of a round mold.

Spread the second strip with a little jam and arrange it in the pan, so that it wraps around the first roll. Continue in this way until you have finished the shortcrust pastry and jam (7). Bake the tart crust jam roll in a static oven at 180 degrees C for about 30 minutes.

After the cooking time will be elapsed, take the tart crust jam roll out of the oven and let it cool. Then take it out of the mold and serve it (8).

How to make Tart Crust Jam Roll

The tart crust jam roll can be stored at room temperature, under a glass bell jar or in a special airtight container, for at least 3-4 days.