Mr O loves jam tarts so I’ve had my eye on this recipe for a while. I made it recently for lunch with his family and it was delicious.
Giant jam tart
110g cold butter, cubed
225 flour, plus extra for dusting
75g icing sugar
1/2 teaspoon vanilla extract
Zest of 1 lemon
1 egg, beaten
3 – 5 heaped tablespoon of your favourite jam. I used raspberry.
Preheat your oven to 200°C and grease and flour a 20cm loose bottomed pie dish.
Place the butter and flour in a large bowl and rub in with your fingertips until it resembles fine breadcrumbs. Stir in the icing sugar.
Add the vanilla, lemon and egg and mix together with your hands to form a soft dough.
Wrap the dough in clingfilm and refrigerate for half an hour.
Roll the chilled dough out on a floured surface to about 3mm thick. The dough is quite sticky so you might need to reflour several times.
Press the dough into the prepared pie dish, patching and holes, reserving the leftover dough. Refrigerate the dough in the pie dish for a further 10 minutes. Then spread the jam in an even layer over the base.
Re-roll the excess dough and cut into strips to make the lattice on top of the jam.
Bake in the centre of the oven for 25 – 30 mins. Keep an eye on it as the edges can catch.
Leave to cool in the tin before removing.