*This post may contain affiliate links. Please see my disclosure for more details!*

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.

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!


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!

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!


This serves 6-8!


– 225g Plain Flour, plus extra for dusting
– 110g Cold Unsalted Butter, diced
– 75g Icing Sugar
– Zest of 1 Lemon
– 1/2tsp Vanilla bean Extract
– 1 Medium Egg, beaten

– 2/3 Jar Homemade Summer Berry Jam or your favourite shop bought one (3 heaped tablespoons of Jam!)



1) Rub the Flour and 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 sugar and mix together.

2) Add in the Beaten Egg, Vanilla 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.

3) Wrap the pastry in cling film and let it rest for 30 minutes in the fridge.

4) Once rested, remove the pastry from the fridge preheat your oven to 200C/180CFan and Grease and flour an 8″ Tart Case, or a Long one!

5) Roll out the rough on a lightly floured surface till it is about the thickness of 1-2 £1 coins. 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.

6) If you’re 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!)

7) Leave the Tart in the Tin to cool on the side and for the Jam to set.


Tips and Ideas

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!



Find my other Dessert Recipes on my Recipes Page!

You can find me on:

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.


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

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


  2. 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!

  3. 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!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.