Mum’s extremely simple but very tasty jam tart is one of those dishes I will never forget. It is like a crostata crossed with a cake. We always had jam in the house, so making this was never a problem. The smell of the tart baking in the oven would make our mouths water, and it was the perfect after-school energiser. Recipe from RECIPES FROM MY MOTHER’S KITCHEN, by Guy Grossi and photography by Sharyn Cairns, published by Lantern, rrp$49.95.
Serves: 6 – 8
300 g butter, softened, plus extra for greasing
²/³ cup (145 g) caster sugar
1¹/³ cups (200 g) plain flour, sifted, plus extra for dusting
1 teaspoon baking powder, sifted grated zest of 1 lemon
²/³ cup (220 g) jam (such as raspberry)
¼ cup (20 g) desiccated coconut
• Preheat the oven to 180°C. Lightly grease a 20 cm tart tin with butter.
• Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. With the motor running, add the eggs one at a time, beating until well incorporated. Fold in the flour, baking powder and lemon zest until a smooth dough forms. Form into a ball, then wrap in plastic film and refrigerate for 2 hours.
• Place the dough on a lightly floured workbench (or between two sheets of baking paper) and roll out until 4 mm thick. Line the tart tin with the dough. Trim the edges, then combine the off-cuts and roll them out again until 4 mm thick. Using a crinkle cutter, cut the dough into eight 20 cm long × 1 cm wide strips and lay on a baking tray. Refrigerate the lined tin and the pastry strips for at least 30 minutes before cooking.
• Spoon the jam into the tart tin, then sprinkle with the coconut and arrange the pastry strips on top, trimming to remove excess if necessary. Bake for 40–45 minutes or until the pastry is golden. Leave to cool completely before removing from the tin and serving.