Description
If you love old-fashioned bakes that make the kitchen smell like home, this one’s for you. It’s simple, slightly rustic, and honestly tastes even better the next day with a cup of tea.
Ingredients
Units
Scale
- 1/2 cup (125 g margarine), softened
- 1/2 cup sugar
- 1 egg, room temperature
- 1 tsp vanilla essence
- 2 cups all-purpose flour, sifted
- 3 to 4 Tbsp jam of your choice (or sweet fruit mince)
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Lightly grease a medium baking pan, about 20 cm square or similar size, and line with baking paper if you want easy lifting later.
- In a mixing bowl, cream together 125 g margarine and 1/2 cup sugar until pale and fluffy.
- Add 1 egg and 1 tsp vanilla essence to the creamed mixture and mix well until fully combined. If it looks slightly curdled at first, keep mixing; it will come together.
- Gradually add 2 cups sifted all-purpose flour to the wet mixture and mix until a soft dough forms.
- It should be soft but not sticky. If it feels too sticky, sprinkle in 1 to 2 tsp extra flour. If it’s too dry, add 1 tsp milk.
- Divide the dough, using about 3/4 for the base and reserving 1/4 for the topping.
- Press the 3/4 portion evenly into the prepared pan and lightly prick with a fork to prevent bubbling.
- Spread 3 to 4 Tbsp jam (or sweet fruit mince) evenly over the base, leaving a small border around the edges so it doesn’t bubble over.
- Grate the remaining 1/4 dough over the top to create a crumbly layer.
- If the dough is too soft to grate, pop it into the freezer for 10 min first.
- Bake at 350⁰F (180⁰C) for 15 to 20 minutes or until lightly golden on top and set in the center.
- Ovens differ, so start checking at 15 minutes.
- Allow the tart to cool in the pan before slicing. It firms up as it cools.
Notes
Created, prepared, tried, and tested Preshana
