1 jar of Clementine and Chili Jam, Fig and Chili Jam, or for true spice lovers, Chili Marmalade “Concentrated Love” (even two jars for a more intense flavor).
Instructions 1. Prepare the shortcrust pastry
In a bowl or a stand mixer with a paddle attachment, work the cold butter (cut into cubes) and sugar until sandy in texture.
Add the egg, egg yolk, salt, vanilla bean seeds, flour, and baking powder.
Knead until the mixture is smooth and uniform, without butter streaks. If kneading by hand, avoid warming the butter too much with your hands.
Form a dough ball, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
2. Prepare the base
Roll out 2/3 of the pastry to about 5 mm thickness.
Line a 22 cm tart pan with a removable bottom, previously buttered and floured.
Trim the edges and prick the base with a fork. Keep the remaining dough refrigerated.
3. Fill and decorate
Fill the pastry shell with your chosen spicy jam, creating a layer at least 1 cm thick, and smooth it out.
Roll out the remaining dough, cut into strips about 1 cm wide using a fluted pastry wheel, and arrange them over the jam to form a lattice.
4. Bake the tart
Bake in a preheated oven at 180°C for 30-35 minutes, until golden.
Remove from the oven and let it cool completely before carefully removing it from the pan.
Transfer the tart to a wire rack to cool fully and serve.
