Bull's Eye Tart

Name: Bull's Eye Tart
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 6
Ingredients: Type 00 flour 3 ¼ cups; Eggs medium 2; Egg yolks 2; Butter cold 9 tbsp; Powdered sugar ¾ cup; Fine salt 1 pinch; Apricot jam 0.9 cup; Powdered sugar to taste

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575

Calories per serving

Vegetarian

Energy Kcal 575
Carbohydrates g 83.4
of which sugars g 32.8
Protein g 10.9
Fats g 22
of which saturated fat g 11.86
Fiber g 2
Cholesterol mg 210
Sodium mg 227

Difficulty: Average
Prep time: 40 min
Cook time: 15 min
Serving: 6
Cost: Average
Note + the resting time of the shortcrust pastry

PRESENTATION

Rich flavors from Southern Italy make the bull's eye tart a unique twist on classic egg-based dishes. It is not just your everyday breakfast, I mean, it’s the fluffy, savory cousin to frittata or 'uova al tegamino.' What really stands out—seriously—is how the eggs are whisked until they're just full of air. So when it bakes, you get a tender, almost cloud-like bite. Nothing like a flat egg. Folks in Campania or Calabria often toss in extra ingredients—fresh herbs or a bit of cheese—which is great. Every family has its own style, you know? Technique is key. Low heat, gentle hand, careful watching. Keeps it moist and creamy inside. People take pride in using the freshest eggs, maybe straight from the market—really makes a difference.

Unlike most sweet tarts, this jam-filled tart from Southern Italy is a home-cooking favorite. And look, it fits so many occasions. Some folks enjoy it as a main for a light, satisfying lunch, while others bring it out as a side at bigger meals or celebrations. Regional traditions mean the filling can vary. Sometimes a golden apricot preserve, other times sharp tomato jam, depending on what's local and in season. The shortcrust for this Italian tart recipe should be crispy and buttery. Just enough to hold everything together, you know? Without overpowering the delicate filling. Even though it looks fancy, people treat it as an easy, go-to homemade jam tart for gatherings or lazy weekend brunches.

Here's the deal: that mix of simple technique, top-notch ingredients, and a bit of patience—pretty much—is what makes this shortcrust pastry tart a staple in Southern Italian kitchens. It’s the perfect example of how something basic can become a tradition by focusing on the small details that really really matter. And the sauce? Perfect.

INGREDIENTS

575

Calories per serving

Ingredients (for an 8.5-inch diameter tart): Type 00 flour 3 ¼ cups (400 g); Eggs 2 - medium; Egg yolks 2; Butter 9 tbsp (130 g) - cold; Powdered sugar ¾ cup (100 g); Fine salt 1 pinch; Apricot jam 0.9 cup (200 g)

For the Surface: Powdered sugar to taste

Preparation

How to prepare Bull's Eye Tart

To prepare the bull's eye tart, start with the Shortcrust pastry. You can work with the mixer or by hand in the same order. So, pour the flour and the cold butter pieces into the bowl 1. Mix the ingredients with the paddle attachment for a couple of minutes before adding the powdered sugar 2 and the salt 3.

Mix the ingredients again to get a crumbly dough. Add the whole eggs and the yolks 4. Let the mixer work for a few more moments until it becomes homogeneous 5. Transfer to a surface, work quickly to compact, then form a loaf, wrap it in plastic wrap, and let it rest in the refrigerator for at least an hour 6.

After the resting time, roll out the pastry on a lightly floured surface to a thickness of about 1/5 inch 7. Using a pastry ring, cut out two discs 8.5 inches in diameter 8 and transfer the shapes onto two baking sheets lined with parchment paper 9.

On one of the two bases, make a hole with a smaller pastry cutter of 4 inches in diameter 10 and remove the pastry from the center but not the ring which will help keep the shape 11. Proceed with baking the two discs in a static oven at 356°F for 15 minutes; remove the forms when the discs have cooled 12.

Do the same with the other disc 13. When the bases are completely cool, proceed with the composition 14. On the closed disc, pour the Apricot Jam to spread with a spoon or a piping bag 15.

Place the second holed disc and press slightly with your fingers to adhere well 16. Decorate the surface with plenty of powdered sugar, without worrying if it falls onto the jam because it will be absorbed, 17 and your bull's eye tart is ready 18.

Storage

The bull's eye tart keeps for 3 days at room temperature.

The shortcrust pastry can be prepared well in advance and stored in the refrigerator.

Advice

Choose the jam you love most to make the bull's eye tart or, alternatively, pastry cream, or hazelnut, pistachio... follow your taste!

With leftover pastry, you can make standard-sized bull's eyes.

For the translation of some texts, artificial intelligence tools may have been used.