I have no idea where the name Hungarian Tart comes from, it’s how I know it here in SA. Some of the names for certain baked goods derived long before I was even born.
Even though I have done some research I cannot find why it’s called this. It’s no disrespect to any culture.
I guess we could also refer to it as Jam Tart. Everyone has their own special recipe, this is my version of it.
Jam, is not my favourite thing to eat. However, if it’s in baked goods I am all for it.
However, like with all my other recipes I am not a fan of anything super sweet. I have therefore added only half the quantity of jam than most other recipes.
The sugar content may seem a little high but since I have reduced the amount of jam it all balances well.
I’ve had many requests for this recipe so I hope I have done justice to it. It’s been a while since I made some.
Growing up I remember having this as a treat very often. It’s why I love making all the treats I ate as a child.
It reminds me of the days when everything was so simple and uncomplicated. We were content with the simple pleasures.
Treats were only on weekends. We had no treats in the week.
Times were tough but we never complained. We just made the most of everyday.
For this recipe you need really basic ingredients, however it does require a little extra butter. Although I love baking with butter please feel free to use margarine if you wish.
It may not taste exactly the same but I also understand that butter is expensive. So you do what suits you.
You will need butter, castor sugar, vanilla essence, egg, cake wheat flour, baking powder and some jam.
If you don’t have cake wheat flour you can use all purpose flour.
Although I have added an egg to the recipe you can totally omit the egg. I have made an eggless one before and it’s also great.
How to make the Hungarian Tart
This recipe is more like a biscuit base, only slightly softer. The top is more crisp and crumbly.
The addition of the baking powder does give this tart a little lift. I guess if you leave it out you will have a more shortbread like texture without the rise.
It is important to use the correct size baking pan if you want to achieve the same result as I have. A bigger pan will result in a thinner tart.
If you don’t want it very thick you are welcome to use a bigger pan. I also bake this at a slightly lower temperature to ensure the insides are cooked well.
The oven being too hot can result in the outside being cooked too quickly, whilst the centre will remain raw.
I know my tart is ready when I can smell it and I see the top become a little golden brown.
More Recipes to try:
- 250 gram /1 cup butter room temperature
- 1/2 cup castor sugar
- 1 large egg room temperature
- 1&1/2 teaspoon vanilla essence
- 1&1/2 teaspoon baking powder
- 2&1/2 cups cake wheat flour
- 225 gram apricot jam see note 3
- Preheat oven to 160 degrees celsius
- Grease and line a 27cmx23cm baking pan with some baking paper. Set aside
- Using an electric mixer beat the butter and sugar together until light and fluffy, about 3-4 minutes
- Add the egg and combine well. Mix in the vanilla essence
- Add the flour and baking powder and mix until well combined. Do not add all of the flour at once, you may require more or less. You should have a soft, biscuit like dough
- Press about 3/4 of the dough into the baking pan using your hands. Flatten it into a neat rectangle with the back of a measuring cup or using a mini roller. Alternatively you can roll the dough out with a rolling pin on a piece of baking paper, cut the edges neatly and place it into the pan.
- Use the back of a chopstick and make little holes in the dough, this will allow the jam to seep through a little. You can also use your finger if you don't have a chopstick
- Heat the jam in the microwave for 30 seconds. Give it a good mix so it is free from any lumps. Spread it over the dough. Grate the remaining quarter of the dough on top. Ensure it is spread evenly
- Bake on the centre rack for 40-45 minutes until it start to turn slightly brown on top
- Remove from the oven and allow it to stand for 10 minutes. To speed up the cooling process you can place a wet kitchen towel underneath the pan
- Cut the tart in half, this will prevent it from breaking when lifting it out of the pan. Gently lift the tart, using the overlapping baking paper and place on a flat surface
- You can cut them into rectangles or squares once it is slightly cool
- Once completely cool dust with icing sugar if you prefer and store in an airtight container for up to a week
- You can omit the egg if you want an eggless tart
- If you prefer more jam you can reduce the sugar so it isn't too sweet
- You can use any jam of your choice
- We prefer a thicker base so I opted for a smaller pan. If you want a thinner base you can use a slightly bigger baking pan
- Ensure your ingredients are at room temperature