September 9, 2015
Giant Jam Tart!
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A delicious (and large) twist on a classic treat – a giant jam tart. Filled with homemade jam, and served with warm custard!
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!
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.
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!
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!
- 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
- 2/3 jar homemade summer berry jam or your favourite shop bought one (3 heaped tablespoons of jam!)
- 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
- 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!
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Can you buy already made pastry, if so what pastry would it be?
Hiya! Yes this should be fine, shortcrust pastry works the best! Hope this helps! x
Can this recipe be adapted for small jam tarts?
Hiya! This should be fine! x
oh wow, i remember making these as a kid. Old school classic.
One of my favourites!
My husband would go mad for this!
Haha my family did – went so quickly!
Oh that looks amazing! I love that you paired lemon zest with vanilla bean. Two of my faves!
Thank you! And me too – they work so well together in pastry!