Giant Jam Tart Food

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GIANT JAM TART



Giant jam tart image

This giant jam tart will go down a storm at a party. They're so easy to make, you can bake serveral at once, and get the kids to help you decorate them

Provided by Lulu Grimes

Categories     Afternoon tea, Dessert, Treat

Time 1h

Number Of Ingredients 4

500g pack sweet shortcrust pastry
1 tsp cinnamon or a grating of nutmeg (optional)
300g jam
icing sugar , for dusting

Steps:

  • Heat oven to 180C/160C fan/gas 4 and put a baking tray in the oven to heat up. 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 (you only want to make a shallow tart). 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.

Nutrition Facts : Calories 515 calories, Fat 23 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 34 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 2 milligram of sodium

DOUBLE-CRUSTED JAM TART



Double-Crusted Jam Tart image

This easy homemade tart is inspired by our favorite toaster strudels from childhood. And though it may look fancy and quite advanced, it's really just jam spooned between two layers of rolled-out crust. It's also endlessly variable: Any fruit or flavor goes, but we love this recipe for homemade peach jam.

Provided by Sarah Carey

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 4h50m

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
2 teaspoons plus a pinch of kosher salt (we use Diamond Crystal)
1 stick cold unsalted butter, cut into small pieces
1/3 cup cold vegetable shortening
6 to 8 tablespoons ice-cold water
1 1/2 cups Fresh-and Dried-Peach Jam
1 large egg, beaten
1 to 2 tablespoons fresh lemon juice
1 cup confectioners' sugar, sifted
2 tablespoons freeze-dried raspberries or strawberries, pulverized or finely ground

Steps:

  • Pulse flour, granulated sugar, and 2 teaspoons salt in a food processor until combined. Add butter and shortening; pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Add 3 tablespoons water and pulse. Add 3 tablespoons more and pulse. Next, work in longer pulses, stopping to scrape sides and bottom of bowl as needed, until dough holds together when pinched (if necessary, add remaining water, 1 teaspoon at a time). Shape into 2 rectangles.
  • Roll out one rectangle between 2 sheets of lightly floured parchment to 12 by 10 inches, about 1/8 inch thick. Transfer on parchment to a baking sheet. Repeat with second rectangle; stack on top of first. Refrigerate both until firm, at least 30 minutes.
  • Preheat oven to 375°F. Remove dough from refrigerator; set aside one sheet. Remove parchment from top of second sheet; spread jam evenly over dough, leaving a 3/4-inch border. Remove parchment from first piece of dough and place over filling. Fold edges in and press to seal with the tines of a fork. Poke top all over with tines of fork. Brush with beaten egg. Freeze 10 minutes or refrigerate 30 minutes. Bake until golden brown and bubbling in center, 40 to 45 minutes. Let cool on sheet on wire rack.
  • Gradually whisk lemon juice into confectioners' sugar to create a glaze with the consistency of honey. Add remaining pinch of salt; whisk to combine. Spoon glaze over tart, spreading almost to edges; sprinkle with freeze-dried berries and let stand until set, at least 1 hour. Slice and serve, or store, lightly wrapped with foil, at room temperature up to 1 day.

GIANT JAM TART!



Giant Jam Tart! image

A delicious (and large) twist on a classic treat - a giant jam tart. filled with homemade jam, and served with warm custard!

Provided by Jane's Patisserie

Categories     Dessert

Time 3h35m

Number Of Ingredients 7

225 g plain flour (plus extra for dusting)
110 g cold unsalted butter (diced)
75 g icing sugar
Zest of one lemon
1/2 tsp vanilla extract
1 medium egg (beaten)
2/3 jar homemade summer berry jam or your favourite shop bought one

Steps:

  • Rub the plain flour and unsalted butter together until breadcrumbs are formed - try not to let the butter get too warm so use your fingertips
  • Once the breadcrumbs are formed, add the icing sugar and mix together
  • Add in the beaten egg, vanilla extract and lemon zest and combine with your hands until a soft dough is formed - this may take some time but its worth it in the end
  • If you find that the pastry really isn't forming into a dough then add a teaspoon of water at a time until it does
  • Wrap the pastry in cling film and let it rest for 30 minutes in the fridge
  • Once rested, remove the pastry from the fridge
  • Preheat your oven to200C/180CFan and grease and flour an 8" tart case or a long one!
  • Roll out the dough on a lightly floured surface until it is about the thickness of a £1 coin
  • Line the pastry tin with the dough, patching any gaps
  • Refrigerate the pastry again for 10 minutes
  • Spread the jam across the bottom of the pastry and refrigerate the tart whilst you do the rest
  • If you are using the rest of the pastry to decorate it then cut and shape this now and then add to the top of your jam tart
  • Bake in the oven for 30-35 minutes or so until it is baked through (the pastry will go golden, and the jam will bubble slightly!)
  • Leave the tart in the tin to cool on the side and for the jam to set
  • ENJOY!

Nutrition Facts : Calories 140 kcal, Carbohydrate 31 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g, ServingSize 1 serving

RECIPES



Recipes image

Time 1h10m

Yield 8

Number Of Ingredients 16

200g Allinson's Plain White Flour
2 tbsp Silver Spoon Icing Sugar
100g Butter (unsalted) (chilled and cubed)
1 Egg yolks (free range) (large)
2 tbsp Water (cold)
450g Raspberry jam
200g Fresh raspberries
100g Marzipan (chopped into small chunks)
200g Allinson's Plain White Flour
2 tbsp Silver Spoon Icing Sugar
100g Butter (unsalted) (chilled and cubed)
1 Egg yolks (free range) (large)
2 tbsp Water (cold)
450g Raspberry jam
200g Fresh raspberries
100g Marzipan (chopped into small chunks)

Steps:

  • Step 1:Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (or whiz the ingredients in a food processor).Step 2:Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.Step 3:Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.Step 4:Roll the pastry out on a lightly floured work surface until it is 3mm thick - about the thickness of a pound coin. Drape the pastry over the rolling pin and lift into the flan tin. Press pastry against the edges. Trim the edges with a knife. Chill for a further half an hour in the fridge.Step 5:Preheat the oven to 190°C (170°c fan, gas mark 5). Remove the flan tin from the fridge, place a circle of parchment paper on top of the pastry and fill with baking beans then bake for 10 minutes.Step 6:Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden. Turn the oven down to 180°C (160°c fan, gas mark 4).Step 7:Spoon the raspberry jam into the pastry case and top with any cut off of pastry if you like. Bake in the oven for 30 minutes until the jam sets. Step 8:To finish top with fresh raspberries and sprinkle over the marzipan chunks.

EASY JAM TARTS



Easy jam tarts image

Bake our easy jam tarts and they'll instantly become a family favourite - plus, you can make them in less than half-an-hour if you use ready-made pastry.

Provided by Miriam Nice

Categories     Afternoon tea, Dessert, Treat

Time 43m

Number Of Ingredients 5

250g plain flour, plus extra for dusting
125g butter, chilled and diced, plus extra for the tin
1 medium egg
1 vanilla pod, seeds scraped (optional)
100g jam, fruit curd or marmalade of your choice

Steps:

  • Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands - try not to knead it too much. Add 1 more tbsp of water if it's not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.
  • Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it's about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.
  • Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.

Nutrition Facts : Calories 183 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

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