2/3jarhomemade 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!