Ingredients
- 180 g white spelt flour
- 120 g oat flour (finely ground rolled oats)
- 1 teaspoon fine sea salt
- 1 tablespoon powdered sugar, sifted
- 220 g unsalted butter, cold and diced
- 5-6 tablespoons ice cold water
- 1 x 230 g jar red currant jam
- 1 egg, lightly beaten (or milk), for brushing
- powdered sugar, to decorate
Instructions
- In a medium bowl, mix together flours, salt, and sugar until well combined.
- Add the cold diced butter and cut it into the flour, using a pastry blender or your fingers, until the dough resembles a very coarse crumb (some bigger pieces of butter are fine, as this ensures a flaky crust).
- Add the ice water and mix together with your hands until you can form the dough into a ball, adding more water if needed (and if you add too much water, just add a little more flour).
- Divide the dough into a 2/3 ball of dough and the remaining 1/3 dough into another ball. Flatten each ball of dough into a disk and wrap separately in plastic wrap. Chill in the refrigerator for 2 hours (or overnight).
- Meanwhile, grease a 24cm tart pan with removable bottom well with butter.
- Remove the larger piece of dough from the fridge and on a lightly floured surface, roll to 3mm thick and large enough to line the tart pan.Tip: Remove the dough from fridge 5-10 minutes before rolling so that it is easier to work with.
- Drape the dough over the tart pan and press it into place. If needed, trim any excess around the edges and crimp or tuck the edges in to fit the dish.
- Prick the dough with a fork all over the bottom of the tart pan. Spread the jam onto the base in an even layer.
- Remove the second piece of dough from the fridge and roll out and cut into strips. Lay the strips of pastry over the tart in a criss-cross pattern. Place in the refrigerator to chill while you preheat the oven (re-chilling for 10-15 minutes before baking reduce the amount the shrinkage when baking).Tip: You can make the jam tart the day before, keep it in the fridge overnight and bake it the next day.
- Preheat the oven to 375°F / 180°C (160°C air-forced).
- When ready to bake, brush the dough with lightly beaten egg yolk or milk (this will give it a crisp and shiny crust) and bake for 35 minutes, or until golden brown and the filling is bubbling. Serve warm or cold.
- Enjoy!
Nutrition
Notes
- You can also leave the prepared dough in the fridge for a few days, if you want to make the dough in advance.
- See above for more tips!