Giant Jam Tart Recipes

GIANT JAM TART!

Steps:

• 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 to200C/180CFan 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!

GIANT JAM TART

Steps:

• Heat oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. On a lightly floured surface, roll out two-thirds of the pastry to a circle about 0.5cm thick. If you're adding a spiced flavour to your pastry, sprinkle with the cinnamon or nutmeg, fold in half and repeat, then roll it out again to a circle about 0.5cm thick.
• Press the pastry into a 23cm metal pie tin or tart tin and trim off any excess pastry hanging over the edge. If you're using a deep tin, roll the edges down a little to make a lip (you only want to make a shallow tart). Spread the jam over the pastry base.
• On a lightly floured surface, roll out the remaining pastry to a thickness of 0.5cm and use small cookie cutters to stamp out shapes. Re-roll the trimmings and cut out more shapes if needed. Arrange the pastry decorations over the jam layer.
• Put the tin on the hot baking tray and cook for 40 mins, then leave to cool for 15 mins. Dust the pastry toppings with icing sugar. Serve warm or cold with custard, cream or ice cream.

RECIPES

Steps:

• Step 1:Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (or whiz the ingredients in a food processor).Step 2:Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.Step 3:Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.Step 4:Roll the pastry out on a lightly floured work surface until it is 3mm thick - about the thickness of a pound coin. Drape the pastry over the rolling pin and lift into the flan tin. Press pastry against the edges. Trim the edges with a knife. Chill for a further half an hour in the fridge.Step 5:Preheat the oven to 190°C (170°c fan, gas mark 5). Remove the flan tin from the fridge, place a circle of parchment paper on top of the pastry and fill with baking beans then bake for 10 minutes.Step 6:Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden. Turn the oven down to 180°C (160°c fan, gas mark 4).Step 7:Spoon the raspberry jam into the pastry case and top with any cut off of pastry if you like. Bake in the oven for 30 minutes until the jam sets. Step 8:To finish top with fresh raspberries and sprinkle over the marzipan chunks.