This is just a big version on the normal jam tarts you can buy. I wanted to make this tart because I wanted to attempt making my own pastry because I always buy pastry whenever I make something pastry based.
I used homemade plum jam in this tart because we had lots as my boyfriend’s parents have a plum tree which always gives plums. You can use any flavour jam if you prefer though.
I had to make the sweet shortcrust pastry twice because the first lot didn’t seem to go right and I won’t lie I’m not sure why because I followed the instructions but it was just too crumbly even though I added water to it.
The second batch came out just right and was perfect which I was glad about because I do get a bit stressed when things don’t work and I’m not sure why.
During lockdown I am defiantly feeling more inspired to try and make different things and expand my range of baking skills. I am also trying to perfect some of my baking skills I already have.
I am quite fussy in the flavours and tastes of things I eat but I do not mind baking things for my family who will eat it and try anything I bake.
You do not have to add pastry to the top of your tart if you want a more open tart but I like decorating the top and playing around with the extra dough.
I was concerned about the bottom of it being soggy because I did not blind bake it and just baked it all at once and I have no issues, the bottom was perfectly crisp.
You can have this tart plain or with some cream, ice cream or a big favourite in our house is condensed milk.
I hope you are all doing okay during lockdown.
Plum Jam Tart
Sweet Short Crust Pastry
- 150 g plain flour
- 75 g unsalted butter
- 50 g icing sugar
- 1 egg yolk
- 1 tbsp water
- 300 g Plum Jam
- Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes.
- Press the pastry into a 23cm metal pie tin or tart tin and trim off any excess pastry hanging over the edge. If you’re using a deep tin, roll the edges down a little to make a lip. Spread the jam over the pastry base.
- On a lightly floured surface, roll out the remaining pastry to a thickness of 0.5cm and use small cookie cutters to stamp out shapes. Re-roll the trimmings and cut out more shapes if needed. Arrange the pastry decorations over the jam layer.
- Put the tin on the hot baking tray and cook for 40 mins, then leave to cool for 15 mins. Dust the pastry toppings with icing sugar. Serve warm or cold with custard, cream or ice cream.