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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!

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.


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!

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
Cook Time: 35 minutes
Setting and Cooling Time: 2 hours
Total Time: 3 hours 35 minutes
Servings: 8 slices
Author: Jane's Patisserie


  • 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



  • 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!


  • 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!


Find my other recipes on my Recipes Page!

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© 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.


  1. Dominika on August 9, 2023 at 9:24 pm

    Can you make the pastry a day in advance?

  2. Kerry on March 23, 2023 at 8:22 pm

    Can you buy already made pastry, if so what pastry would it be?

    • Jane's Patisserie on March 30, 2023 at 12:56 pm

      Hiya! Yes this should be fine, shortcrust pastry works the best! Hope this helps! x

  3. Margaret Rogers on January 18, 2023 at 2:20 pm

    Can this recipe be adapted for small jam tarts?

    • Jane's Patisserie on January 30, 2023 at 11:16 am

      Hiya! This should be fine! x

  4. plasterer bristol on June 2, 2016 at 5:25 am

    oh wow, i remember making these as a kid. Old school classic.


  5. abbiosbiston on September 13, 2015 at 10:59 pm

    My husband would go mad for this!

    • Jane's Patisserie on September 14, 2015 at 5:57 pm

      Haha my family did – went so quickly!

  6. Gen on September 10, 2015 at 9:21 am

    Oh that looks amazing! I love that you paired lemon zest with vanilla bean. Two of my faves!

    • Jane's Patisserie on September 11, 2015 at 4:49 pm

      Thank you! And me too – they work so well together in pastry!

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