Giant Jam Tart!

A delicious (and large) twist on a classic treat – a giant jam tart. Filled with homemade jam, and served with warm custard!

Jam tarts

I have ALWAYS been a fan of jam tarts! Straight from primary school where the food was insanely amazing and all, but the desserts were the best – one of my favourites being the jam tart!

When my parents used to buy packs of mini jam tarts as snacks, or they’d get baked at home, I would be the culprit that steals them all… no shame. There would also always be an argument as to who gets which flavour. I always wanted a strawberry tart but my brother and dad used to find over the lemon curd one!

My version

I was asked by someone to create my version of a jam tart so I thought I would comply, as I love them dearly. I admit, the pictures on this recipe are a bit poor, so I apologise that my photography effort wasn’t 100%, but I wanted to eat it so rushed it!

I wanted to make it as simple as possible because a recipe like this should be over complicated. A warming classic can sing for itself! You can of course use shop brought pastry if you would prefer but I have used homemade below as its simple enough to do.

Filling

The lemon zest and vanilla bring out such a delicious flavour in the pastry that I always include it, but they are optional – I just think it compliments the jam well!

I also used my homemade summer berry jam to fill it, but you can use your favourite flavour that you desire – my second favourite is strawberry! One day I want to make one with the most obscure flavoured jam I can find – I bet it will still be as tasty!

Serve

This makes a delightful dessert if you want to impress with something simple, or it suits a family dinner perfectly – its entirely up to you! Summers evening or a cosy evening indoors, this recipe really does tick all the boxes!

You can of course eat hot or cold, I just prefer this giant jam tart with custard and warmed as it has a jam roly poly vibe to it then! Another personal favourite of mine would be to serve the tart with some clotted cream ice cream- YUM! Enjoy!

Giant Jam Tart!

A delicious (and large) twist on a classic treat - a giant jam tart. filled with homemade jam, and served with warm custard!

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Category: Dessert

Type: Tart

Keyword: Jam

Prep Time: 1 hour hour

Cook Time: 35 minutes minutes

Setting and Cooling Time: 2 hours hours

Total Time: 3 hours hours 35 minutes minutes

Servings: 8 slices

Author: Jane's Patisserie

Ingredients

• 225 g plain flour plus extra for dusting
• 110 g cold unsalted butter diced
• 75 g icing sugar
• Zest of one lemon
• 1/2 tsp vanilla extract
• 1 medium egg beaten

Filling

• 2/3 jar homemade summer berry jam or your favourite shop bought one (3 heaped tablespoons of jam!)

Instructions

• Rub the plain flour and unsalted butter together until breadcrumbs are formed - try not to let the butter get too warm so use your fingertips
• Once the breadcrumbs are formed, add the icing sugar and mix together
• Add in the beaten egg, vanilla extract and lemon zest and combine with your hands until a soft dough is formed - this may take some time but its worth it in the end
• If you find that the pastry really isn't forming into a dough then add a teaspoon of water at a time until it does
• Wrap the pastry in cling film and let it rest for 30 minutes in the fridge
• Once rested, remove the pastry from the fridge
• Preheat your oven to 200ºC/180ºC fan and grease and flour an 8" tart case or a long one!
• Roll out the dough on a lightly floured surface until it is about the thickness of a £1 coin
• Line the pastry tin with the dough, patching any gaps
• Refrigerate the pastry again for 10 minutes
• Spread the jam across the bottom of the pastry and refrigerate the tart whilst you do the rest
• If you are using the rest of the pastry to decorate it then cut and shape this now and then add to the top of your jam tart
• Bake in the oven for 30-35 minutes or so until it is baked through (the pastry will go golden, and the jam will bubble slightly!)
• Leave the tart in the tin to cool on the side and for the jam to set
• ENJOY!

Notes

• I used my homemade summer berry jam for this, but I find any jam is delicious - so its entirely up to you!
• Serve warm or cold with custard, cream, or even ice-cream! The possibilities are endless!
• This is best served on the day of baking, but will definitely last overnight for the next day if covered in an airtight container!
• I recommend this tart tin!

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.