Buttery Hungarian Jam Tart

Buttery Hungarian Jam Tart with tender pastry, sweet jam and an easy grated topping. A simple homemade bake for sharing.

Buttery Hungarian Jam Tart has that familiar old-fashioned flavour I never get tired of. What jam would you swap in if apricot wasn’t your choice?

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Do you prefer old-fashioned family bakes like this, or are you more drawn to modern desserts?

Why You Will Love and Enjoy This Buttery Hungarian Jam Tart

• Buttery Hungarian Jam Tart is simple, nostalgic and just the sort of bake that makes a cup of tea better. The sweet apricot jam tucked between layers of tender pastry is hard to resist.
• Easy pastry: No rolling pin or fancy pastry skills are needed.
• Lovely texture: You get soft pastry underneath and a lightly crisp grated topping.
• Apricot flavour: Smooth apricot jam gives every slice a sweet, fruity centre.
• Great for sharing: Cut it into squares and you’ve got an easy afternoon treat.

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Additional Information

• What size pan should be used? A 23 x 33 cm baking pan works well for this recipe. Using a pan close to this size gives the tart a good balance between pastry and jam without making it too thick.
• Does the butter need to be softened? Yes. 125 g butter or margarine should be softened before mixing. This helps it cream properly with the sugar and oil and makes the dough easier to combine.
• What should the dough feel like? The finished dough should be soft and smooth, but not wet or runny. If it’s too sticky to handle or grate, chill one portion in the freezer for about 15 minutes.
• Why is one portion of dough grated? The chilled dough is much easier to grate over the jam than to roll out. It also creates a light, uneven pastry topping that browns nicely as it bakes.
• How thick should the apricot jam layer be? Spread about 3/4 cup smooth apricot jam evenly over the base. You want enough jam for a noticeable fruity layer without making it so thick that it becomes difficult to cut neatly.
• Can another jam be used? Yes. Smooth peach, plum, raspberry or strawberry jam can be used instead of apricot. Choose a fairly thick, smooth jam so it stays neatly between the pastry layers.
• Can butter replace the margarine? Yes. Butter works very well and gives the tart a richer flavour. If using margarine, choose a firm baking margarine rather than a very soft spread.
• Can vegetable oil be substituted? A neutral-tasting oil such as canola or sunflower oil can replace the vegetable oil. Avoid strongly flavoured oils because they can affect the taste of the pastry.
• Can vanilla essence be replaced? Yes. Use 1 tsp vanilla extract instead if you have it. The flavour will be slightly more pronounced, but either works well.
• What if the dough is too soft to grate? Place the second portion in the freezer for about 15 minutes, then grate it directly over the jam. If it still feels too soft, chill it for another few minutes rather than adding lots of extra flour, which can make the pastry heavy.
• How do you know when the tart is done? The edges should be set and lightly golden, while the grated pastry topping should have a light golden colour. Bake for 30 to 35 minutes at 350⁰F (180⁰C), keeping an eye on it towards the end.
• Why should the tart cool completely before cutting? The apricot jam is very hot and soft when the tart comes out of the oven. Cooling allows the jam and pastry to firm up, giving you cleaner slices.
• How should it be stored?
• Once completely cool, store the tart in an airtight container at room temperature for up to 3 days. If your kitchen is particularly warm, refrigerate it instead and bring it to room temperature before serving.
• Can it be frozen? Yes. Once completely cooled, cut the tart into squares and place them in an airtight freezer container, separating layers with baking paper. Freeze for up to 2 months and thaw overnight in the refrigerator or at room temperature before serving.
• Can the tart be made ahead? Yes. It can be baked a day ahead and stored in an airtight container once completely cool. The flavour and texture hold up well, making it convenient when you’re preparing for guests.

Buttery Hungarian Jam Tart is an easy homemade bake with tender pastry, sweet apricot jam and a lightly crisp topping. It delivers the comforting flavour of a traditional jam tart without complicated pastry work, making it an excellent choice when a homemade treat is wanted without a lot of fuss.

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