Classic Jam Tart
Delight in the timeless charm of this *Classic Jam Tart*, a dessert that brings simplicity and flavor together in the most delightful way. Featuring a buttery, flaky shortcrust pastry made from scratch, this tart is generously filled with your favorite jam—think sweet raspberry, luscious strawberry, or tangy apricot—for a burst of fruity goodness in every bite. Perfect for beginners and seasoned bakers alike, this recipe uses simple, pantry-staple ingredients and comes together with minimal effort. With its golden, crisp edges and vibrant jam filling, this tart pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. Whether you're preparing a sweet treat for afternoon tea, a family gathering, or just because, this jam tart is sure to impress. Ready in just over an hour and serving up to eight, it’s a nostalgic favorite you’ll come back to time and time again.
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Recipe Information
Ingredients
- 250 g All-purpose flour
- 125 g Unsalted butter (cold, cubed)
- 50 g Granulated sugar
- 1 pinch Salt
- 1 Egg (large)
- 2 tbsp Cold water
- 200 g Your favorite jam (e.g., raspberry, strawberry, apricot)
- 1 Egg (beaten for egg wash)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch tart pan.
In a large bowl, mix the all-purpose flour, granulated sugar, and a pinch of salt.
Add the cold, cubed butter to the flour mixture, and using your fingertips or a pastry cutter, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Create a well in the center of the mixture and add the egg and 2 tablespoons of cold water.
Using a fork, gently incorporate the wet ingredients into the dry ingredients until the dough starts to come together.
Turn the dough out onto a floured surface and gently knead it until it becomes smooth. Be careful not to overwork it.
Wrap the dough in plastic wrap and refrigerate for at least 20 minutes to rest.
After chilling, roll out the dough on a lightly floured surface to about 1/4 inch thickness to fit your tart pan.
Line the tart pan with the rolled-out dough, pressing it gently into the edges and trimming off any excess.
Spread a generous layer of jam evenly over the base of the pastry.
If desired, create a lattice top with strips of leftover pastry dough or leave the tart open.
Brush the edges and any lattice strips with beaten egg for a golden finish.
Bake the tart in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the jam is bubbling.
Allow the tart to cool slightly in the pan before carefully removing it and letting it cool completely on a wire rack.
Serve the jam tart at room temperature or slightly warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2642 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 67.8 g | 339% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 645 mg | 215% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 371.9 g | 135% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 151.4 g | ||
| Protein | 39.5 g | 79% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 118 mg | 9% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 532 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
