Giant Jam Tart

  • Total Time

    1h 10m
    • Prep Time

    • Bake Time

  • Serves


  • Skill Level

  • 0 Reviews

    No ratings yet


Jam Tart is a classic recipe, one that most of us learn when are just starting to bake, but we find that one jam tart for us is just never enough! Which is why we have supersized this classic into a Giant Jam Tart. Topped with fresh raspberries and chopped marzipan this recipe would taste delicious served with a generous dollop of clotted cream on the side. 


  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).

    • 200g Plain White Flour
    • 2 tbsp Icing Sugar (we like Silver Spoon)
    • 100g Butter (Unsalted) (Chilled and cubed)
  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.

    • 1 Egg Yolks (Free Range) (Large)
    • 2 tbsp Water (Cold)
  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. 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. 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. 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. 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. 

    • 450g Raspberry Jam
  8. To finish top with fresh raspberries and sprinkle over the marzipan chunks.

Let's Bake

The easiest way to follow a recipe


  1. Unfortunately there are no reviews for this recipe yet!

Leave Your Thoughts

Unfortunately reviews are not permitted to non-registered users.

Please to leave your review or ask us a question.

Recipe Alternatives

Register with to:

  1. Get free entry in to our regular competitions
  2. Have a chance to become our baker of the month
  3. Help other bakers by rating and reviewing recipes
First Name
Last name
Date of birth

How we use your information

Treating your personal data with care is important to us. If you’d like to know how we use your personal data, including how we personalise our communications to you please see our Privacy Policy

Enter your login details:

We use cookies to provide you with the best browsing experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy.

At Baking Mad we love cookies. We even place them on your computer. These ones don't contain chocolate chips, but they do allow us to provide you with the best experience. By continuing to use this site you are agreeing to our use of cookies. To find out more, please read our cookie policy. To bake some of your own, visit our cookie recipes page!