Plum Jam Tart

Course Dessert

Keyword Baking, Snacks

Prep Time 1

Total Time 40

Servings 6 slices

Calories 515kcal

Heat oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
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.
On a lightly floured surface, roll out two-thirds of the pastry to a circle about 0.5cm thick. If you’re adding a spiced flavour to your pastry, sprinkle with the cinnamon or nutmeg, fold in half and repeat, then roll it out again to a circle about 0.5cm thick.
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.