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Giant Jam Tart

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About the bake

A Jam Tart is a classic recipe, one that most of us learn when we are just starting to bake, but why make little ones when you an make a big one? We have supersized this classic into a Giant Jam Tart. Topped with fresh raspberries and chopped marzipan this recipe tastes delicious served with a generous dollop of clotted cream on the side. Need a helping hand to 'blind' bake your pastry case? Watch our video to find out how.

110Total Time
45Prep Time
25Bake Time
8Serves
A little effort

Method

  1. 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).

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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).

  7. 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. 

  8. Step 8:

    To finish top with fresh raspberries and sprinkle over the marzipan chunks.

Ingredients

  • For the Pastry

    • 200g Allinson's Plain White Flour
    • 2 tbsp Silver Spoon Icing Sugar
    • 100g Butter (unsalted) (chilled and cubed)
    • 1 Egg yolks (free range) (large)
    • 2 tbsp Water (cold)
  • For the Filling

    • 450g Raspberry jam
  • For the Topping

    • 200g Fresh raspberries
    • 100g Marzipan (chopped into small chunks)

Utensils

  • Sieve
  • Large mixing bowl
  • Clingfilm
  • Rolling pin
  • 23cm tart tin
  • Parchment paper
  • Baking beans

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