Jam Tart


Units %
Sweet Paste
Margarine New Mrs. J 304g 0
Fat Mandy's 304g 0
Icing Sugar 304g 0
Egg 61g 0
Pastarom Vanilla 6g 0
Cake Flour 912g 0
Sweet Paste total 0
Apricot Flavoured Jam 1750g 0
Filling total 0
Melting Moments 854g 0
Water 120g 0
Margarine New Mrs. J 427g 0
Apricot Flavoured Jam 350g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy,s and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 3 mm thick, cut with a cake ring and line foil shape 3001p, trim edges.

  1. Spread ± 250g jam on tart base.

  1. Cream the water and margarine under toppings together then add the Melting moment mix and mix into a smooth paste.
  2. Using a piping bag pipe ± 200g of this melting moment mixture onto the jam. (Make a nice decoration)
  3. Bake for ± 20 minutes at 200° C.
  4. Brush with hot apricot jam.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


Related recipes