Viennese Jam Shortcrust Tart
These delicious little tarts remind many of childhood! Making a Viennese Jam Shortcrust Tart at home is easy. Use any jam, preserves, or fruit spread to vary the flavor.
Updated : 03 September, 2025
Easy
About 30 min.
Ingredients
250 grams
Butter
2
Eggs
170 grams
Sugar
550 grams
Wheat flour
350 grams
Uogienės
0.3 teaspoon
Baking soda
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose any jam you like, but it should be thick so it doesn’t spill out of the tart. Sour jams like cherry, plum, or black currant are tastier.
Step 2
Take butter out of the fridge in advance so it softens. Cut into pieces to warm faster. Cream the softened butter with sugar for the dough.
Step 3
Add the eggs. You don’t need a mixer for shortcrust dough - everything mixes well with a wooden spatula.
Step 4
Sift flour with baking soda and gradually add to the dough. You may need slightly more or less flour than listed; stop adding once the dough forms a ball and no longer sticks to your hands.
Step 5
Divide the dough into 2 unequal parts. Put the smaller portion in the freezer for 1 hour to harden.
Step 6
Line a 35×35 cm baking tray with parchment and spread the larger portion of dough evenly.
Step 7
Spread the thick jam in an even layer over the dough.
Step 8
Grate the frozen dough over the jam using a coarse grater and gently press it down. Preheat the oven to 180 °C (356 °F) and bake for 25-30 minutes. Adjust time according to your oven.
Step 9
The shortcrust dough bakes quickly. The tart should turn a golden brown. Remove from oven and cool.
Step 10
Cut into pieces, transfer to a plate, and enjoy. Perfect with tea!