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Summer Jam Tart

Who doesn’t love a jam tart on a summers day (especially when it’s topped with strawberries!)


  • In a large mixing bowl, sift the flour and icing sugar and using your fingertips rub in the butter until a breadcrumb mixture forms.

  • Form a well in the centre of the flour mixture, beat the egg yolk with two tablespoons of cold water in a jug and stir into the flour until the mixture comes together. If the consistency is too crumbly, add a drop of water.

  • Push the pastry into a ball, wrap in cling film and place in the fridge for half an hour.

  • Dust a clean work surface with flour and roll our the pastry until 3mm thick, drape the pastry over the rolling pin and lift into the greased pan. Trim the edges and place in the fridge for half an hour.

  • Preheat the oven to 190C or 170C for fan assisted ovens, place baking paper on top of the pastry, fill with baking beans (or lentils) and bake for 10 minutes. Remove the baking paper and baking beans and return to the oven for a further 5 minutes or until lightly golden.

  • Reduce the heat to 180C (160C). Spoon the jam onto the pastry and bake in the oven for 30 minutes until the jam sets.

  • Remove from the oven and leave to cool. Top with fresh strawberries to serve.

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