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Pergamont jam tart

Abgoosht is an Iranian stew.


  • Badr pergamont jam : 250 gr

  • flour : 220 gr

  • cold water : 4 tablespoon

  • salt : 1 teaspoon

  • Sugar : 2 tablespoon

  • egg : 2 pcs

Preheat the oven to 180 degrees. To make the dough, first mix the butter, flour, salt and sugar into a food processor to form a crumb (you can also do this by hand and mix). Next, add the eggs and ice water and turn on the food processor and beat well for a few minutes to form a dough. Then put it in a sealed container and put it in the freezer bag for 1 hour to rest. After the required time has elapsed, Spread the dough with a rolling pin and half a centimeter in diameter inside the tart pan and press it against the walls by hand to form. Take the extra edges with a knife and put the dough in the refrigerator freezer for 1 hour. Then take it out and pierce the bottom with a fork. Then cover the inside of the dough with pergamont jam. Spread the rest of the dough and cut different desired shapes with a special mold and design the jam on the surface of the tart and put it in the oven at a temperature of 180 degrees Celsius for 20-25 minutes. Allow the pastry to cool completely before removing them from the pan.

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