St George's Day Giant Jam Tart

St Georges Pie
23rd April 2018

Giant Jam Tart

Celebrate St George’s Day with this scrumptious classic jam tart recipe made to share!



  •  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)

Jam Filling

  • 3 Heaped Tablespoons of Jam
  • 500g Strawberries (hulled and halved)
  • 500g Jam Sugar
  • For the jam, place the strawberries in a large saucepan and crush with a potato masher.
  • Add the jam sugar and heat gently, stirring continuously, until the sugar dissolves.
  • Keep stirring, increasing the heat, bringing it to a full rolling boil, one that bubbles vigorously, rises in the pan and cannot be stirred down.
  • Start timing and boil for four minutes only. Remove from the heat and set aside to cool.
  • 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.
  • 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 it’s worth it in the end. If you find that the pastry really isn’t forming into 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 200C/180CFan and Grease and flour an 8″ Tart Case, or a Long one!
  • 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.
  • 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!)
  •  Leave the Tart in the Tin to cool on the side and for the Jam to set.

Bakers Tip: Serve warm or cold with custard, cream, or 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.