Apple Jam Tart
Prep time: 
Cook time: 
Total time: 
Serves: 6-7 servings
  • Crust pastry
  • 140g Plain flour
  • 70g cold Butter, cut to cubes
  • 1tbsp Icing sugar
  • 2.5 tbsp Ice water Filling
  • 1.5 red apples, cored and cut to 3mm thickness
  • homemade apple jam (recipe here)
  • raw sugar for topping
  1. Crust pastry - Sift flour into a bowl, add butter and rub in with your fingertips until the mixture becomes sandy. Add ice water to form dough. Add a little more flour if dough is too wet. Shape dough into a ball and wrap it with foil then store in freezer for 15 mins.
  2. Roll out the pastry in between two plastic sheets to the size of about 10 inches in diameter and 3mm thickness.
  3. Place pastry on to the ring (8 inches pie tray lined with parchment paper), pressing it to fit the bottom and sides but taking care not to stretch it.
  4. Roll across the top of the ring with the rolling pin. This rolls away any overhanging pastry.
  5. Prick the pastry at the bottom of the case with a fork. Quickly line it with aluminium foil and blind bake with pie weights or dried beans, to keep the bottom flat.
  6. Bake in preheated oven at 185 deg C for 30 mins. Remove pie weights and foil immediately after baked. Cool down the pastry.
  7. Filling - Spread apple jam about 6-8 tbsp on tart shell. Then place sliced apples on top and sprinkle raw sugar over the sliced apples.
  8. Bake in preheated oven at 180 deg C for 30 mins. Then glaze with apricot jam if preferred.
Recipe by Anncoo Journal at