Jam Tart.

Jam tart was one of the first cakes I baked. It always reminds me my childhood. Family home with big wooden table in the kitchen, mum’s apple jam which I used to eat directly from the jar and the kitchen window where the jam tart was chilled...
This Jam Tart is perfect in its simplicity, it’s delicious. Combination of crunchy short crust pastry and jam just can’t be wrong.

I used rhubarb and banana jam but for this kind of tart any jam works well, so just use your favourite one if you wish.

Jam Tart

Makes 8*

Ingredients:

225g (1 ½ cups) plain flour
125g butter, chopped
1 egg
5 tablespoons icing sugar
1 tablespoon cold water

250ml favourite jam

Method:

1. Preheat oven to 190C
2. Process flour, icing sugar and butter until crumbly. Add egg and the water; process until mixture comes together.
3. Knead dough on floured surface until smooth. Enclose with plastic wrap; refrigerate 30 minutes
4. Roll two-third of the pastry thinly between sheets of baking paper; large enough to fit 23cm flan tin.
5. Lift pastry into tin, easy into base and side; trim edge. Spread base with jam.
6. Roll remaining pastry between sheets of baking paper, cut into 1cm strips. Arrange pastry strips in a lattice pattern over jam.
7. Bake 45-50 minutes or until pastry is lightly browned


* 23cm flan tin, makes 8

Enjoy :)

Rhubarb & Banana Jam.

Delicious, homemade jam ideal for tarts or pancakes. It tastes a million times better than any jam from a supermarket. It’s definitely worth making it.

I use my mum’s method: I cook jam for three days. You might say is time-consuming, but actually it isn’t because you cook jam just twice a day (mornings and evenings) for 35 minutes.

Rhubarb & Banana Jam

Makes 2 jars*

Ingredients:

600g fresh rhubarb, peeled
600g bananas, peeled
500g white sugar (1 ¼ cups)

*450ml jar

Method:

1. The day before you wish to make the jam. Cut rhubarb and banana into small pieces. Place fruits into a large bowl with 500g of the sugar. Turn carefully to mix and coat well, then cover with cling film and place into the fridge overnight.
2. The next day pour fruits, their juice and residual sugary juices into a large heavy bottom pan. Stir over a gentle heat until the sugar has completely dissolved.
3. Then bring mixture to the boil, reduce heat to minimum and cook for 35 minutes, stirring every 5 minutes. Turn off the heat. Let the jam cool, cover.
4. Repeat process (see step 3) for three days, twice a day.
5. On the third day, after last cooking, ladle jam into the sterilised jars. Cover with a lid. Store in cool, dark place.

Enjoy :)