Some desserts don’t need drama to be unforgettable. They win with comfort, simplicity, and the kind of flavor that feels like it
Canan’s Turkish Jam Tart, often called Reçelli Turta, is exactly that kind of dessert.
It’s a tender, buttery shortcrust tart filled with jam and finished with a pretty lattice that bakes into a golden, lightly crisp top.
What makes this tart special is the balance: the crust is rich but not heavy, the jam is sweet but not cloying, and the texture is
satisfying without being complicated. It’s a “slice-and-smile” dessert—perfect for tea time, weekend brunch tables, holidays,
or a cozy afternoon when you want something homemade and familiar.
Introduction:
Turkish home baking is full of treats that are both elegant and practical—desserts designed to be shared, stored, and served with tea.
Jam tart fits beautifully in this tradition. You’ll find versions across many kitchens: apricot jam in one home, sour cherry in another,
fig in a third, sometimes with lemon zest in the dough for a brighter aroma. The concept is universal, yet each family version feels
personal—because the jam is chosen based on what you love, what you have, or what reminds you of childhood.
The “regulations” of a great jam tart are simple:
a dough that is buttery and easy to handle, a jam layer thick enough to taste but not so thick it spills, and a gentle bake that sets
everything without drying the crust. The lattice is more than decoration—it controls moisture on top and gives you a little extra crust
in every bite, which is exactly what makes the tart feel so satisfying.
This article walks you through a dependable method, with clear tips for dough texture, jam consistency, baking time, and storage.
By the end, you’ll be able to make this tart confidently with whatever jam you have—and make it look like it came from a bakery window.
Ingredients:
A jam tart relies on a short list of ingredients, so quality and correct handling matter. Use real butter, choose a jam you enjoy
eating by the spoonful, and keep the dough cool so it stays tender.
For the dough (buttery shortcrust)
- All-purpose flour: 300 g (about 2 1/2 cups)
- Granulated sugar: 150 g (about 3/4 cup)
- Unsalted butter: 200 g (cold, cubed)
- Large egg: 1
- Egg yolk: 1
- Vanilla: 1 tsp extract (or 1/2 tsp vanilla powder)
- Baking powder: 1 tsp
- Salt: 1/4 tsp
- Optional: zest of 1 lemon (highly recommended for fragrance)
For the filling
- Jam: 250–350 g (about 3/4 to 1 cup)
Optional finishing
- Powdered sugar: for dusting after cooling
Jam suggestions: Apricot and strawberry are classic, but sour cherry (vişne) gives a beautiful tang that cuts the butter,
and fig jam brings a deep, caramel-like sweetness. If your jam is very chunky or stiff, you can stir it briefly to loosen it or warm it
for a few seconds so it spreads evenly.
Instructions:
The goal is a dough that is tender and sliceable, not tough. That comes from two habits: keeping the butter cold and
mixing only until the dough comes together.
