Pan Baked Fruit Jam Tart. Press about three-quarters of dough into bottom of pan (no need to press dough up the sides). Crumble remaining dough over jam to form topping. Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs.
Dab (don't brush) the jam on the tops of the tarts.
Pinch the dough where the edges meet around the diameter of the pan.
Line the dough with foil and fill with pie weights.
You can have Pan Baked Fruit Jam Tart using 6 ingredients and 6 steps. Here is how you cook it.
Ingredients of Pan Baked Fruit Jam Tart
- It's 25 tablespoon of flour.
- It's 30 teaspoon of margarine/ butter.
- It's 3 tablespoon of sugar/ icing sugar.
- It's 2 of egg yolks.
- You need 1 of egg yolk for egg wash.
- You need of Any fruit jam (I use St.Dalfour Fig Jam).
CRUST: In bowl of food processor add flour, sugar, salt and lemon zest. Add butter and pulse until mixture turns to course meal texture. Add in yolks and vanilla, pulse until crumbly mixture is formed. Place a heaped teaspoon of jam or lemon curd into the pastry-lined tins.
Pan Baked Fruit Jam Tart instructions
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Beat margarine/ butter until soft, then add on sugar, beat again until soft..
- Add on the egg yolks, beat again until mixed well and soft..
- Add on the flour, stir well. Knead until form dough and not sticky..
- Keep in the fridge ± 10 mins.
- Take 1 tablespoon dough, fill with jam, and make any shape you desire (I did round shape because easy 😁).
- Pre heat pan in low temperature ± 15 mins and lay the tarts into, then egg wash the top. Cover the lid, bake ±30 mins in low heat (I use induction cooker, deep fry mode, 100°C temperature).
Be careful not to overfill as the jam will bubble out when hot and burn. Repeat until all the pastry is used up—you can squish the pastry trimmings back together and reroll as needed. On a lightly floured surface, roll Tart Dough to ⅛-inch thickness. Allow to cool completely before filling. At this point, the tarts can be refrigerated for several hours.