Sandra's Jam Tart
Description
(makes 1 x 26cm tart/serves 12)
Photo: Kevin Stent "The Dominion"
Sandra usually makes this with homemade jam often made from fruit from her garden. She reckons this tart is best with raspberry jam but is not averse to using plum jam.
(1/2 cup) ground almonds
70g (1/3 cup) castor sugar
150g unsalted butter (diced)
1 egg (lightly beaten)
1/2 tsp vanilla extract or essence
225g (3/4 cup) raspberry jam icing sugar to dust
· To make pastry: Into a large bowl sift flour, ground almonds and sugar.
· Add butter and, using your fingertips or a pastry blender, rub until mixture resembles coarse breadcrumbs.
· Add egg and vanilla and, using a table knife, lightly mix to form dough. On a lightly floured bench gently knead just to form a ball. Divide ball in half and mould into two discs.
· Wrap both discs in plastic wrap and rest in refrigerator for 20 minutes.
· Preheat oven to 180°C.
· On a lightly floured work surface roll one disc to a 26cm circle. Place on prepared tray.
· Evenly spread circle with raspberry jam, leaving a 2cm rim around the edge.
· Roll second disc of pastry to a 26cm round and place on top of jam.
· Using a fork, seal edges and prick top.
· Neaten edges with a pastry wheel.
· Place unbaked tart on tray into refrigerator to rest for 10 - 15 minutes.
· Place into preheated oven and cook for 20-24 minutes or until pastry is light golden and cooked through.
· Remove from oven and cool to warm or room temperature.
· Dust with icing sugar and cut into wedges to serve.
INGREDIENTS
245g (1 + 3/4 cups) self-rising flour 60g(1/2 cup) ground almonds
70g (1/3 cup) castor sugar
150g unsalted butter (diced)
1 egg (lightly beaten)
1/2 tsp vanilla extract or essence
225g (3/4 cup) raspberry jam icing sugar to dust
METHOD
· Lightly grease with baking spray or additional butter a low-sided baking tray.· To make pastry: Into a large bowl sift flour, ground almonds and sugar.
· Add butter and, using your fingertips or a pastry blender, rub until mixture resembles coarse breadcrumbs.
· Add egg and vanilla and, using a table knife, lightly mix to form dough. On a lightly floured bench gently knead just to form a ball. Divide ball in half and mould into two discs.
· Wrap both discs in plastic wrap and rest in refrigerator for 20 minutes.
· Preheat oven to 180°C.
· On a lightly floured work surface roll one disc to a 26cm circle. Place on prepared tray.
· Evenly spread circle with raspberry jam, leaving a 2cm rim around the edge.
· Roll second disc of pastry to a 26cm round and place on top of jam.
· Using a fork, seal edges and prick top.
· Neaten edges with a pastry wheel.
· Place unbaked tart on tray into refrigerator to rest for 10 - 15 minutes.
· Place into preheated oven and cook for 20-24 minutes or until pastry is light golden and cooked through.
· Remove from oven and cool to warm or room temperature.
· Dust with icing sugar and cut into wedges to serve.