Grandma's tart

Ingredients

• 500 g00 flour
• 220 gcold butter
• 200sugar
• 1egg
• 2egg yolks
• 1 pinchfine salt
• as neededlemon zest
• 600 gstrawberry jam

Instructions

1. 1

   Start the pastry

   Tip the flour onto a work surface and make a well in the centre. Put the egg and egg yolks in the well.

2. 2

   Add the butter

   Add a pinch of salt and scatter the sugar over the flour. Add the cold butter, cut into small pieces.

3. 3

   Work the dough

   Add lemon zest. Using your fingertips, quickly work from the outside towards the centre until you have a smooth dough.

4. 4

   Chill the dough

   Shape the dough into a compact block, wrap it in cling film and chill for 30 minutes. Place it on a lightly floured surface and divide it into two pieces, one slightly larger than the other. Roll out the smaller piece to about 6–7 mm thick.

5. 5

   Shape the lattice

   Roll the pastry around the rolling pin and lay it over a well-floured lattice cutter. Press gently with the rolling pin, then remove the pastry diamonds by pressing with a finger and cutting away the excess with a knife to form the lattice. If you do not have a lattice cutter, you can make pastry strips by hand.

6. 6

   Line the tin

   Put the lattice in the freezer and quickly knead together the pastry trimmings for decoration. Roll out the remaining pastry to a disc about 5 mm thick, then use the rolling pin to transfer it to a 26 cm tart tin, preferably one with a removable base. Press it into the edges and trim off the excess. Knead those trimmings together with the earlier scraps. Prick the pastry base with a fork to help stop it puffing up as it bakes.

7. 7

   Fill the tart

   Spoon the jam into the tin and level it with the back of a spoon. Use small cutters about 2 cm across to cut biscuits from the leftover pastry, and place them on a baking tray lined with baking paper. Choose any shapes you like.

8. 8

   Add the lattice

   Take the lattice from the freezer and carefully loosen it from the cutter. Lay it over the tart and press gently, then trim away the excess pastry with a knife. Use the trimmings to cut more biscuits if you wish.

9. 9

   Bake and cool

   Brush the tart edges with a little water and arrange the biscuits on top so they stick during baking. Place them at the ends of the lattice strips or wherever you prefer. Preheat a conventional oven to 180°C and bake the tart on the middle shelf for about 40–50 minutes. If the lattice browns too quickly, cover the top with aluminium foil. Remove from the oven and leave to cool completely before taking it out of the tin and serving.

What is a jam tart?

This is an Italian-style crostata: a pastry case filled with jam and finished with a lattice top. Its appeal is the contrast between crisp, buttery pastry and soft, fruit-filled centre.

Here, strawberry jam supplies a bright, sweet filling, while lemon zest perfumes the pastry. Chilling the dough helps make the decorative top easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 735 calories, 8g protein, 125g carbs, 24g fat.

The flour and sugar, along with the jam, provide most of the carbohydrates; the butter supplies most of the fat, while the egg and yolks contribute some protein. Pair a slice with fresh berries and plain yoghurt for a more balanced plate.

A pastry made by hand

Cold butter: small pieces are easier to rub quickly into the flour without warming the mixture too much. Work with your fingertips and stop once the dough comes together smoothly.

Egg and yolks: these bind the pastry and give it richness. Add them in the well, then draw in the flour gradually as you work from the outside towards the centre.

Chilling and shaping

Resting time: chill the wrapped dough for 30 minutes before rolling. This firms it up for dividing and shaping.

Lattice handling: freeze the lattice briefly so it is easier to lift from its cutter. A lightly floured work surface and rolling pin help prevent sticking; if you do not have a lattice cutter, make strips by hand.

Getting the base right

Even thickness: roll the base to about 5 mm and press it gently into the 26 cm tin, especially around the edges. Trim the excess neatly and prick the base with a fork as directed.

Jam layer: spread the 600 g of strawberry jam evenly with the back of a spoon. Avoid leaving a very high mound in the centre, which can make the filling less level beneath the lattice.

Doneness and timing

Oven: bake in a conventional oven at 180°C on the middle shelf for about 40–50 minutes. The pastry should look baked and golden; check the surface as it cooks.

Colour: if the lattice darkens before the tart is ready, cover the surface with aluminium foil. Let the tart cool completely before removing it from the tin so the pastry can firm up.

Serving ideas

A slice works well on its own with tea or coffee. For a plated dessert, serve it with a spoonful of yoghurt, crème fraîche or ice cream.

The tart is sweet and pastry-rich, so fresh berries alongside can add a fresh, tart contrast. Cut it with a sharp knife once completely cool.

Recipe notes & tips

• Keep the butter cold and work the pastry quickly with your fingertips.
• Flour the surface and rolling pin lightly to make the pastry easier to lift.
• Use a removable-base tin if available, as suggested in the method.
• Cut the lattice trimmings into small biscuits rather than discarding them.
• Watch the lattice during baking and cover it with foil if it browns too quickly.
• Cool the tart completely before releasing it from the tin.

Variations

• Different jam: use another thick fruit jam in place of the strawberry jam.
• Hand-cut lattice: roll the pastry into strips and weave them across the filling.
• Citrus zest: use orange zest instead of lemon zest for a different aroma.
• Mixed biscuits: cut the pastry scraps into different small shapes for the decoration.
• Simple finish: leave off the extra pastry biscuits and bake with just the lattice.

Common mistakes to avoid

• Warm pastry: it can become difficult to handle; chill it as directed and work quickly.
• Sticky lattice: flour the cutter and work surface lightly before shaping the pastry.
• Uneven filling: level the jam with the back of a spoon before adding the lattice.
• Puffed base: prick the pastry base all over with a fork before filling.
• Over-browned top: cover the tart with aluminium foil if the lattice colours too quickly.
• Removing it while warm: the pastry may be fragile; wait until the tart is completely cool.

How to store

Store the completely cooled tart covered in the fridge for up to 3 days. Bring slices to room temperature before serving, or warm them briefly in a low oven.

Frequently asked questions