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