Add cold butter and rub with fingertips until the mixture looks like coarse sand.
Add sugar, egg, and vanilla.
Knead just until the dough comes together (don’t overwork).
Wrap and refrigerate for 30 minutes.
2. Assemble the tart
Preheat oven to 180°C / 350°F.
Roll out the dough and line the bottom of a tart pan (about 22–24 cm).
Spread the apple jam evenly over the crust.
Use leftover dough to make strips for a lattice or simple decorations on top.
3. Bake
Bake for 25–30 minutes, until the edges are golden and the jam is bubbly.
Let cool completely before icing — this is important so the glaze sets properly.
4. Make the sweet icing
Mix powdered sugar, milk, and vanilla until smooth.
Drizzle over the completely cooled tart in thin lines or zigzags.
Tips
🍎 You can add small chunks of fresh apple to the jam for extra texture. ✨ Add a bit of lemon zest to the dough for a brighter flavor. ❄️ This tart keeps beautifully — store at room temperature for 2–3 days.
If you want, I can also give you: 🍏 A no-bake apple jam tart, 🍰 A crumble-style version, or 🥧 A super soft cake with apple jam swirl.
