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50 Comments

  1. Do you know what to do if the dough is to sticky and oily, because mine always turns out like that so rolling the dough is impossible which means I have to apply the crust by hand into the Pyrex, and the strips are almost impossible to pick up

  2. I'd made it so many times already! I made my own jam and all together has become a essential in our family parties! Love from Spain!

  3. Just to make things clear… It's 225g of butter, right? lol I'm gonna try this pastry for a lemon meringue pie, since I'm not a big fan of jam tarts… 😛 looks great tho!

  4. +The Stoned Panther You can do it with your usual electric mixers. I tried it out this morning, it just takes longer and you have to be careful not to spill the flour everywhere, so start slowly.

  5. Made this last night, lovely pastry, Michela is right about the jam, i used our autumn jam and it was a bit too sweet, need to get a larger shallow pan for next time and some plum jam as suggested, Thank you for the recipe, will be going on the favourite list.

  6. Oh my god Michela, how nice to you see on YouTube, I haven't seen you since Nakheel in Dubai. This is Samar, from FutureBrand. Good for you 🙂

  7. CAN WE ALL JUST TALK ABOUT THE FACT THAT HER SURNAME IN ITALIAN MEANS BUTT CHEEK HAHAHAHAHAH

    (I KNOW IT CAUSE I'M ITALIAN)

  8. Put it in the freezer, no chance, i'm going to be pacing up and down waiting for it to cool down from the oven, love jam and pastry , haven't had a good jam tart in ages, Thank You for posting.

  9. This recipe is also in Hungary 🙂 In hear this name is: "Rácsos linzer" 🙂 My grandma did it with peach jam and walnuts 🙂 Make it, it will be awsome 🙂 Greetings from Hungary: Andrea ( a jamie magazine reader 🙂 )

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