This tart is a wonderful way to use last year’s jam if you are making fresh with this year’s plums, damsons, etc. It works very well with sour fruit jam and the spices in the dough make it an excellent accompaniment to a cup of tea in the cooler months and around Christmas time.
Ingredients (serves 10-12)
- 200g unsalted butter, cold and cut in small cubes
- 100g icing sugar
- 100g shelled pistachios, blitzed to a powder
- 300g self raising flour
- 50ml full fat milk
- 1 large egg, beaten
- A pinch of salt
- Zest of 1 lemon
- 200g of your favourite jam
Method
Preheat the oven to 1700C.
In a bowl, mix the flour, icing sugar and powdered pistachios. Add the cubes of butter and using your fingers lightly bring to a breadcrumb consistency. Add the egg and the milk and bring together to a ball of pastry. Split into 2/3 and 1/3 pieces. Wrap in clingfilm and rest in the fridge for 10 minutes.
Grease a 24cm, loose bottom tart tin. Spread the bigger ball of pastry on the bottom and just up the sides of the tin. Spread the jam. From the smaller ball of the pastry, cut pieces and roll into string like pieces. Lay on the jam in a criss-cross fashion.
Bake the tart for 45 to 50 minutes. Leave to cool a little, dust with some icing sugar if you wish and serve.