Bergamot jam tart: the Calabrian recipe
Tart is one of the most popular desserts. Tasty and genuine, it's made through simple steps. Our version is with bergamot jam, the Calabrian citrus par excellence to whom we have dedicated an article.
- 1 dose of short pastry
- 500 g of bergamot jam
How to make the bergamot jam pie
Make the short pastry according to the traditional recipe, seasoning it with the zest of a bergamot and let it rest for at least an hour. Then roll out the dough on a floured pastry board, until it is 5 mm thick. Use it to cover the bottom and edges of a non-stick mold of 22 cm diameter.
Fill the dough with the jam, leveling it evenly. Roll out the leftover short pastry and with a notched wheel cut out strips of one cm. Form a grid with the short pastry strips, alternating them regularly.
Cook the bergamot jam tart in a preheated oven at 180° for about 40 minutes. Remove from the oven, let cool and serve it for breakfast, as a snack or as a dessert. Enjoy your meal!