Add the cold margarine in cubes and rub it in with your fingertips, until coarse crumbs form.
💡The margarine must stay cold: margarine that melts in your hands gives a hard dough instead of a crumbly one. Work quickly, and if the dough warms up, put it back in the fridge.
3
Add the flax egg and vanilla and quickly bring together with your hands, without kneading, just until the dough comes together.
💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4
Wrap in plastic wrap and chill at least 60 minutes.
⚙ Wrapping and Chilling the DoughPlastic wrapRefrigerator
💡Chilling firms the margarine and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.
5
Roll out ⅔ of the dough and line a 24 cm pie pan with it, sides included.
⚙ Rolling Out DoughRolling pinTart / pie pan
💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
To assemble
6
Spread the jam in an even layer over the dough in the pan.
Silicone spatula
7
Roll out the remaining dough. Cut into strips, arrange them over the filling in a lattice and press their ends to the edge of the crust.
⚙ Rolling Out DoughRolling pinKnife
8
Bake in an oven preheated to 180°C (355°F) 30 minutes, until the crust is golden and the filling bubbles.
⚙ BakingOvenTart / pie pan
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9
Sift the powdered sugar on top.
Fine sieve
463calories
5 gprotein
73 gcarbs
16 gfat
● protein 4%● carbs 64%● fat 32%
Per serving (123 g), of 8 servings
For the Tart shell · To assemble ·
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Sugar: measured in cup in this recipe: 1 cup = 200 g · 387 kcal per 100 g · More about Sugar →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Vanilla: measured in tsp in this recipe: 1 tsp = 4.2 g · 288 kcal per 100 g · More about Vanilla →
Strawberry jam: measured in cup in this recipe: 1 cup = 240 g · 278 kcal per 100 g · More about Strawberry jam →
Powdered sugar: measured in tbsp in this recipe: 1 tbsp = 8 g · 389 kcal per 100 g · More about Powdered sugar →
🔧 Tools needed (8) · 🍳 One cooking vessel
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Refrigerator· Also works: Freezer (Chills faster; don't let it freeze) · Ice bath (Ice bath)
Rolling pin· Also works: Glass (for drinking/serving) (Bottle/glass, less even rolling) · Pasta machine (For pasta dough)
Tart / pie pan· Also works: Springform pan (High sides) · Round pan (Hard to release)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
Fine sieve· Also works: Cheesecloth (Cheesecloth over a sieve)· 💡 Workaround, changes the dish: Colander (Lets more through)
Silicone spatula· Also works: Wooden spoon (Scrapes less well) · Spoon / teaspoon (regular) (None)
🧻 Consumables: Plastic wrap
By the steps, as the recipe is built now: another version or addition can change the list.
