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)
- 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.