Strawberry Jam Tart with Father Christmas & his Reindeers
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A biscuit crunchy pastry-crust filled with sweet strawberry jam. What's not to love? This strawberry jam tart not only looks great but tastes great too!
Ingredients
- 300g/10.6oz Plain Flour
- 75g/2.6oz Butter, cold, diced
- 75g/2.6oz Lard or Trex, cold, diced (see note)
- Cold water to bind the dough
- 1 Egg beaten for eggwash
- These measures are just to make the base of the tart. For the top I made extra.
- 2 Jars Strawberry Preserve Jam (puree)
- Plain Sponge
Sweet Shortcrust Pastry:
Filling:
Method
- Sift the flour into the bowl of a stand mixer. Add the diced butter and lard/trex and mix until the flour resembles crumbs.
- With the motor running, gradually add cold water until the mixture comes together and starts to form a dough.
- Tip the dough onto a surface and gently bring it together with your hands, then shape into a disc. Wrap in clingfilm and chill for 30 minutes.
- Preheat oven to 180C/350F.
- Butter grease a 28cm springform pan and lay out the pastry. Roll your rolling pin over the top edges of the tart to trim off the excess pastry. Refrigerate for 30 minutes before placing the sponge and jam.
- Remove from fridge. Spread a thin layer of jam over the base of the pastry and cover with a thin layer of sponge and remaining jam.
- Make a lattice or any design with pastry and place on top of jam. Brush the pastry with beaten egg and bake in oven until pastry is cooked and golden in colour.
Enjoy!
Pastry -
Jam Tart -
Note
Lard is an animal fat and Trex is a vegetable fat. Lard or Trex gives the pastry a crunchy texture like a biscuit.