Hungarian Tart
This tart is so delicious with a soft, biscuit like base covered in jam and a crisp, crumbly top
Ingredients
- 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
Instructions
- 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
Notes
- 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