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10 minutes

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30 minutes

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20 minutes

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Nectarine-and-almond snacking cake

15 - 20 minutes

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90 – 120 seconds

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Classic Cremora tart

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Special occasion chocolate cake

30 minutes

Jam tart

Sweet treat

Jam tart

35 minutes

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Jam tart

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 20 minutes, plus 30 minutes' resting time

Cooking Time 35 minutes

Ingredients

300 g flour
150 g icing sugar
2 t baking powder
2 free-range eggs, beaten
2 free-range egg yolks, beaten
280 g butter, cubed at room temperature
1 cup raspberry jam
milk, for brushing

Method

1. Combine the flour, icing sugar and baking powder in a large bowl. Make a well in the flour, then add the eggs. Cut in the butter and eggs using a butter knife until a dough forms. Wrap in clingwrap and chill for 30 minutes.

2. Preheat the oven to 180°C. Grease a 28 cm tart case and roll out the dough to a thickness of 3 mm. Cover the bottom of the tart case with half the dough and prick with fork. Spread the jam onto the base.

3. Cut the remaining dough into strips and create a lattice on the jam using the strips of dough. Brush with milk and bake for 30–35 minutes. Serve warm or cold.

Discover more tart recipes here.

Photograph: Jan Ras
Food assistant: Bianca Strydom