Strawberry Jam Tart
Buttery, flaky crust filled with sweet, tangy strawberry jam, and baked to perfection for a delightful, fruity dessert.
- 300g/10.6oz Plain Flour
- 75g/2.6oz Butter (Cold)
- 75g/2.6oz Trex ((Vegetable Fat) cold)
- Cold water to bind
- 1 Egg (beaten to glaze top of pastry)
- 2 Jars Strawberry Preserve Jam ((puree))
- Sponge
Butter your tart dish and lay out the pastry. To get a nice top finish, roll your rolling pin over the top edges to trim off the excess pastry.
Refrigerate for 1 hour.
Spread a thin layer of jam, 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 180C/350F till pastry is cooked and golden on top.
Serve as it is or with whipped cream or vanilla ice-cream.
Enjoy!
The secret to a pastry crust without shrinking:
When you roll out the dough make it larger than the actual size of the pan because if you stretch it out, the dough will stretch back while baking.
It is very important to chill the pie crust in the refrigerator for 1 hour.
Bake straight from the fridge. This provides stability to its shape in the early stages of cooking whilst the crust is formed and will eliminate shrinking.