Sour Cream Jam Tart with Buttery Crust

The Sour Cream Jam Tart—often called Smetannik in Eastern Europe—is a luscious, homestyle dessert that brings together a tender, buttery crust, a tangy-sweet sour cream filling, and a vibrant layer of fruit jam. This 22 cm tart is deceptively simple yet yields comforting flavors and a melt-in-your-mouth texture that delight across generations. Perfect for tea time, family gatherings, or as a sweet finale to a cozy dinner, this tart balances richness and brightness in every bite. With components that can be prepped ahead and baked quickly, it’s an ideal weekend baking project that will fill your kitchen with the irresistible aroma of baking butter and jam.

Cooking Time

• Preparation (dough, filling, assembly): 30 minutes

• Chilling Dough: 10 minutes

• Baking: 40 minutes

• Cooling: 20 minutes

• Total Active Time: 30 minutes

• Total Time (including rests): Approximately 1 hour 40 minutes

Ingredients

For the Buttery Crust:

• 250 g (2 cups) all-purpose flour

• ¼ tsp fine salt

• 1 tsp baking powder

• 100 g (7 Tbsp) unsalted butter, cold and cubed

• 1 large egg

• 2 Tbsp granulated sugar

For the Sour Cream Filling:

• 2 large eggs

• 60 g (5 Tbsp) granulated sugar

• 1 tsp vanilla sugar (or 1 tsp pure vanilla extract)

• 2 Tbsp cornstarch

• 300 g (1 ¼ cups) full-fat sour cream

For the Jam Layer:

• 100–150 g (½–¾ cup) fruit jam of your choice (raspberry, apricot, or cherry work beautifully)

Step-by-Step Cooking Directions

1. Prepare the Crust

   • In a large mixing bowl, whisk together 250 g flour, ¼ tsp salt, and 1 tsp baking powder.

   • Add 100 g cold cubed butter. Using a pastry cutter or your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs—some pea-sized bits of butter should remain.

   • Stir in 2 Tbsp sugar.

   • In a small bowl, lightly beat 1 egg. Pour the egg into the dry mix and gently stir with a fork until the dough begins to come together. If needed, add 1–2 Tbsp cold water to form a soft dough.

   • Shape the dough into a disk, wrap in plastic, and refrigerate for 10 minutes to firm up.

2. Blind-Bake the Crust (Optional but Recommended for Crispness)

   • Preheat your oven to 180 °C (356 °F).

   • Roll out the chilled dough on a lightly floured surface to a circle just larger than your 22 cm tart pan. Press into the pan and trim excess. Prick the bottom all over with a fork.

   • Line the crust with parchment and fill with pie weights or dried beans. Bake 10 minutes, then remove weights and bake another 5 minutes until the base is just set.

3. Make the Sour Cream Filling

   • In a clean bowl, whisk 2 eggs with 60 g sugar and 1 tsp vanilla sugar until pale and slightly thickened.

   • Sift in 2 Tbsp cornstarch and whisk until no lumps remain.

   • Fold in 300 g sour cream gently until the mixture is completely smooth.

4. Assemble & Bake

   • Spread 100–150 g jam evenly over the pre-baked crust.

   • Pour the sour cream filling atop the jam, smoothing the surface.

   • Bake at 180 °C (356 °F) for 40 minutes, until the filling is set around the edges and only slightly wobbles in the center.

   • Turn off the oven and crack the door—let the tart cool inside for 10 minutes to avoid cracking.

5. Cool & Serve

   • Remove the tart from the oven and let cool fully on a wire rack (another 10 minutes).

   • Run a knife around the edge, release the tart pan ring, and transfer the tart to a serving plate. Slice and serve at room temperature.

Nutritional Information (per slice; serves 8)

• Calories: 340 kcal

• Protein: 5 g

• Carbohydrates: 38 g

  • Sugars: 20 g

  • Fiber: 1 g

• Fat: 17 g

  • Saturated Fat: 10 g

• Sodium: 180 mg

The Origins and Popularity of the Recipe

Variations of sour cream–topped pastries trace back to Eastern Europe—particularly Russia and Ukraine—where dairy ingredients like sour cream (smetana) are staples. The custardy layer atop a simple short crust became a beloved teatime treat, prized for its tender tang and ease of preparation. As Eastern European immigrants brought recipes to global kitchens, adaptations emerged with jam or fresh fruit bases. Today, this tart enjoys popularity on food blogs and home-baking forums for its minimal ingredients, forgiving technique, and the nostalgic comfort it delivers.

Reasons Why You’ll Love the Recipe

• Simple Ingredients: Flour, butter, eggs, sour cream, and jam—no obscure items required.

• Elegant Yet Homely: Looks sophisticated on a platter while tasting like a cherished family recipe.

• Flavor Contrast: Buttery crust, tangy-sweet filling, and bright jam layer create harmony.

• Make-Ahead Friendly: Crust can be blind-baked, filling whisked in advance, and assembled when needed.

• Crowd-Pleasing: Mildly sweet and creamy, appealing to both children and adults.

Health Benefits

• Sour Cream: Contains calcium and probiotics (if live-culture sour cream is used), supporting gut health.

• Moderate Sugar: Sweetness is balanced by tang; you control sugar levels by choosing lower-sugar jams.

• Portion Control: An 8-slice yield makes it easy to enjoy in moderation.

• Homemade Quality: Avoids preservatives and additives often found in store-bought pastries.

Serving Suggestions

• Accompaniments: Serve with a dollop of whipped cream or a scoop of vanilla ice cream.

• Beverage Pairings: A cup of Earl Grey tea, black coffee, or a late-harvest Riesling complements the tart’s tang.

• Fruit Garnish: Top with fresh berries, mint leaves, or a dusting of powdered sugar for added color.

Common Mistakes to Avoid

• Overworking the Dough: Leads to a tough crust—mix just until combined.

• Skipping Blind-Bake: May result in a soggy bottom under the custard.

• High Oven Temperature: Can cause filling to crack—maintain a steady 180 °C.

• Removing Too Quickly: Sudden temperature changes risk cracking; cool gradually.

Pairing Recommendations

• Wine: A sweet Tokaji or late-harvest Riesling highlights the jam’s fruitiness.

• Beer: A light wheat beer or kolsch balances the tart’s richness.

• Non-Alcoholic: Sparkling apple cider or a cinnamon-spiced herbal tea.

Cooking Tips

• Jam Choice: Use seedless jams for a smooth layer; choose a flavor that pairs well with sour cream (apricot, raspberry).

• Dough Chill: Refrigerate dough 10 minutes before rolling to prevent shrinkage.

• Even Filling: Tap the pan gently to release air bubbles before baking.

• Vanilla Sugar: Intensifies aroma—substitute with vanilla bean seeds or extract if preferred.

Similar Recipes to Try

• Ukrainian Smetannik with Fresh Cherries

• Portuguese Pastéis de Nata (Custard Tarts)

• German Käsekuchen (Cheesecake Tart)

• French Tarte à la Crème

Variations to Try

• Nutty Crust: Add 50 g ground almonds or hazelnuts to the flour mix.

• Citrus Brightness: Stir 1 tsp lemon zest into the sour cream filling.

• Berry Swirl: Drop spoonfuls of fresh-berry compote on top of the filling before baking.

• Chocolate Drizzle: Melt dark chocolate and use a fork to drizzle over cooled slices.

Ingredient Spotlight: Sour Cream

Sour cream (smetana) lends tanginess and creaminess, creating a custard-like texture when baked with eggs and starch. Rich in calcium and, if live-culture, probiotics, it enhances flavor while maintaining a soft, velvety mouthfeel.

Conclusion

The Sour Cream Jam Tart embodies the best of home baking: straightforward method, comforting flavors, and crowd-pleasing appeal. Its golden crust, creamy tang, and fruit-sweet center make it a versatile treat for any occasion. Give yourself the pleasure of baking this classic, and watch it become a staple in your dessert repertoire.

Frequently Asked Questions

1. Can I use low-fat sour cream?
   Yes—but the filling will be slightly less rich and set more firmly.

2. Is cornstarch necessary?
   It stabilizes the sour cream custard; without it, the filling may be too loose.

3. Can I freeze the baked tart?
   Wrap cooled slices tightly and freeze up to 1 month; thaw overnight in the fridge.

4. Why blind-bake the crust?
   Prevents a soggy bottom by partially cooking the barriers before adding the wet filling.

5. Can I double the recipe?
   Yes—use a larger pan (e.g., 28 cm) and increase bake time by 10 minutes.

6. What if my filling cracks?
   Chill the tart in the oven as it cools, or reduce oven temperature by 10 °C next time.

7. How to prevent runny jam?
   Gently warm and strain jam if too liquid, or stir in 1 tsp cornstarch before spreading.

8. Can I make mini tarts?
   Line muffin tins with dough, add filling, and bake 20–25 minutes.

9. What is vanilla sugar?
   Sugar infused with vanilla bean—substitute extract or homemade by storing sugar with vanilla pods.

10. Can I add fresh fruit on top?
    Yes—arrange fresh berries or thinly sliced stone fruit on the jam layer before filling.