Description
Soft, buttery Hungarian Tart with Jam is easier than you think.
Ingredients
Scale
- 4 cups cake flour, plus extra for dusting
- 4 tsp baking powder
- 4 Tbsp icing sugar (smoother than granulated)
- 1 Tbsp vanilla essence
- 4 Tbsp cooking oil
- 250 g butter, softened
- 2 eggs, lightly beaten
- 1 x 290 g tub Rhodes Mixed Jam (or your favorite jam)
Instructions
- Sift flour and baking powder together.
- Beat butter and icing sugar until light and creamy.
- Add vanilla and oil, then beat in eggs.
- Mix wet and dry ingredients to form a soft dough. If sticky, dust in more flour until pliable.
- Split dough into two pieces.
- Roll one half into a rectangle and transfer it to a 9×13 inch (23×33 cm) baking dish lined with parchment. Trim edges.
- Spread jam evenly over the base (use the whole jar if you like a thick layer).
- Grate the second half of dough over the jam to make a crumbly topping.
- Bake at 180C/350F for 20–25 minutes, until lightly golden.
- Cool completely in the pan before cutting into squares.
- Optional: dust with icing sugar.
Notes
Created, prepared, tried, and tested by Gail
