Make this amazing jam tart with your favorite jam. I like using orange marmalade to make an orange tart. The jam is star of the tart, but coming in a close second is the salted honey crust – it’s sweet, crisp, and mouthwatering.
What is a Jam Tart?
There are many different varieties of jam tarts. Some are made by spreading jam over a shortcrust pastry (or any pie crust) and then topping that with fresh fruit. Some use only jam on the crust. Others take a huge shortcut of using store-bought phyllo dough instead of crust at all.
My jam tart is prepared yet another way. It has three layers:
- a shortbread-like honey crust
- a layer of orange marmalade (Marmalade is very closely related to jam. The main difference is that is that marmalade is made using the fruit peels. Any orange jam would work just as well.)
- a sweet sponge-like topping made with nuts (I suggest pine nuts, however any nuts will work.)
My version is inspired by the classic Bakewell tart, a pastry that traditionally consists of tart crust topped with a layer of jam and then a layer of frangipane (almond filling).
How to Make Jam Tart
To make this recipe, you’ll need an 11″ tart pan.
Begin by mixing up the honey crust, pressing it into the bottom and up the sides of the pan, and pre-baking (also called blind baking) it. When baking with honey, it really doesn’t matter what type of honey you use; use whatever you have on hand!
Once the crust is out of the oven, spread orange marmalade on top.
To make the topping, start by mixing butter and superfine sugar. As in my angel food cupcakes, I use superfine sugar to keep the topping nice and light. Superfine sugar is, just as the name implies, a very finely ground sugar. (If you don’t want to buy a a whole package of superfine sugar, you can grind regular granulated sugar in a food processor for a few minutes to create your own superfine sugar.)
Next, mix in an egg.
Lastly, fold in a mixture of flour, ground pine nuts, and baking powder. Pine nuts are easy to grind to a powder in a food processor.
Evenly spread the batter over the marmalade.
Bake at 350 F for 20 minutes or until the filling is set and lightly browned.
As I mentioned above, there is no reason that you have to make this an orange tart. Here are some other unique flavor ideas:
- Cranberry jam with pecans instead of pine nuts
- Poppy seed filling instead of jam
- Bacon jam for a savory twist
- A curd instead of a jam – try roasted banana curd or orange curd
Salted Honey Crust Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup sugar
- 1/4 cup honey
- 2 cups all-purpose flour
- 1/2 teaspoon salt
Bakewell Tart Ingredients
- 7 tablespoons all-purpose flour
- 3 ounces pine nuts ground in a food processor
- 1/4 teaspoon baking powder
- 1/4 cup unsalted butter room temperature
- 1/2 cup superfine sugar
- 1 large egg
- tart crust from above
- 1 cup orange marmalade
Salted Honey Crust Instructions
- Preheat oven to 325 F.
- In a medium-sized mixing bowl, beat butter until light and fluffy.
- Beat in sugar and honey until fully combined.
- Mix in flour and salt until just combined.
- Press dough into the bottom and up the sides of a greased 11" tart pan with a removable bottom. Be sure the dough goes all the way to the top of the sides of the pan. It may fall a little during the baking and if it's already shy of the top, it will be even lower after the bake.
- Use a fork to poke shallow holes all over the dough.
- Bake for 20 minutes and remove from the oven to cool slightly.
Bakewell Tart Instructions
- Increase oven temperature to 375 F.
- In a small bowl, whisk together flour, ground pine nuts, and baking powder.
- In a medium-sized bowl, beat butter and sugar until light and fluffy.
- Beat in the egg until just combined.
- Fold in the flour mixture a little at a time until just combined.
- Spread the marmalade over the tart crust.
- Evenly spread the batter over the marmalade.
- Bake for 25 minutes or until the filling is firmly set and lightly browned.