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.