Jam Tart

A rustic tart with buttery pastry and a glossy jam filling, inspired by Italian crostata. The lattice top gives it a homely charm, while the sweet and tangy jam contrasts beautifully with the rich crust. It’s simple to make, delicious warm or cold, and perfect alongside a cup of coffee or tea.

Instructions

1. 1

   Mix flour, icing sugar, and baking powder in a large bowl. Make a well, add the eggs, and cut in the butter using a knife until a dough comes together. Wrap in cling film and chill for 30 minutes.

2. 2

   Preheat oven to 180°C. Grease a 28cm tart tin. Roll the dough out to 3mm thickness. Line the tart base with half the dough and prick lightly with a fork. Spread jam evenly over the base.

3. 3

   Roll and cut the remaining dough into strips. Lay them across the jam in a lattice pattern. Brush with milk and bake for 30–35 minutes until golden. Serve warm or cooled.

Recipe Notes

• The dough is rich with butter, so chilling helps it firm up for easier rolling and a flakier bake.

• Any jam works here—apricot, plum, or strawberry are especially good, but tart fruit jams balance the sweetness best.

• Pricking the base lightly prevents air pockets from forming while baking.

• If the lattice feels tricky, simply crumble bits of dough across the jam for a rustic finish.

• This tart keeps well for up to 3 days at room temperature, making it ideal for make-ahead entertaining.

• For extra shine, brush the pastry strips with a little beaten egg instead of milk before baking.