Jam Tart (Tarta Me Marmelada)
The local apricot jam is the most common jam used in these tarts. The pastry is crumbly, crisp and sweet and is a perfect match for the tartness of the jam.
Ingredients 8
125 g unsalted butter, softened, plus extra for brushing
1 tsp sugar
1 egg
1⁄2 lemon zest, finely grated
250 g plain flour (all-purpose flour)
315 g apricot jam
1 egg yolk, for glazing
1 tbsp water
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Method 10
Preheat the oven to 180°C (350°F).
In a bowl cream the and until light and fluffy using an electric mixer. Crack in the and continue beating.
Mixing with a wooden spoon, add the , and the a little at a time until a dough forms.
Place on a floured surface and knead gently until it is smooth – don’t over-knead it as it will become tough. Allow to rest for half an hour.
Brush a 28 cm (11 in) tart tin with a little melted .
Cut a quarter of the dough and set aside. Roll out the larger piece of dough on a floured surface until it’s a little larger than the size of the tart tin. Place it in the tin carefully. If it breaks, simply press it back into place.
Spread the over the dough evenly.
Roll out the smaller piece of dough into a rectangle and cut into 2 cm (3⁄4 in) wide strips. Position these strips over the , making a lattice pattern, and press down at the edges to secure.
Brush the pastry with the and bake for 30 minutes or until golden brown.
Serve at room temperature.
