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 :)