Jam tart

Jam tart

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  • 8
  • Easy
  • 20 minutes, plus 30 minutes' resting time
  • 35 minutes

This was inspired by my trips to Italy where I often had a slice with a steaming cortado. Use whatever jam you fancy.


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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