Giant Raspberry Jam Tart

The disastrous jam tart which Mr S described as looking like “a road accident!”

October 31st 2021.

You know when you have a great plan and it goes drastically wrong? That! One Sunday afternoon I had the oven on and thought about a pudding we could have for dessert. I’d only got one egg left after all my baking orders and was just about to head out to buy more. Then I realised that pastry only needed one egg and I had loads of jam to use up. The thought of a Viennese style Linzertorte appealed to me.

I made up a batch of cinnamon and lemon infused sweet shortcrust pastry in my food processor first. Then I wrapped the ball of dough in some cling film and chilled it in the fridge. I did this for about one hour but for some reason the dough was extremely difficult to work with.

My hands were feeling incredibly hot for some reason. I blame the menopause as they never usually feel like this, Or maybe I had not chilled the dough for long enough or maybe I’d not put enough flour in the recipe. I tried rolling the dough out into a circle to line the tin but sadly it kept sticking no matter how much flour was sprinkled onto the work top or onto my rolling pin! Then the dough kept breaking as I was rolling it out. This was so frustrating, I can tell you!

Eventually, I managed to line my 20cm (8″) diameter loose bottomed flan tin. I had originally wanted to use my bigger tin but I just couldn’t roll the dough out enough without it breaking. Also the more I ended up handling the dough, the more it broke. I couldn’t start again as I needed more eggs!

Finally the flan tin had a pastry lining! I had to do a lot of patching up, in fact I felt like I was plastering a wall rather than making a tart! When I had the lining in place, I got a sharp knife and trimmed the top of the pastry. I was tempted to crack open the wine there and then but I resisted!

The cinnamon pastry burned very quickly but left the jam filling really runny in the middle of the tart.

I noticed I wouldn’t have enough jam from just one jar to fill the insides of the tart tin, so I mixed two jars of seedless raspberry jam together and then spooned it into the tart case. There was just enough.

Now for the traditional Linzertorte Lattice pattern. To achieve this I had to roll out the remaining pastry in a rectangle shape and use a fluted pastry cutter wheel to cut strips of pastry. I didn’t have a fluted wheel so I tried with a pizza cutter. This should have been straightforward but it never is when you have pastry that won’t do what it should do! As I picked up the pastry strips they kept falling apart. The lattice pattern had to be abandoned. As it was Halloween I found a small pumpkin shaped cutter in my stash. Reluctantly, I managed to get a few pumpkin shapes cut out but even those looked rank!

We couldn’t have a traditional Linzertorte lattice pattern as the pastry kept breaking. So instead we had burnt pumpkins!

I put the tart into the oven at 160oc fan but it took so much longer to cook than expected. The jam in the middle was still far too runny even after about 40 minutes baking time. Considering the amount I’d used in the filling, I was not impressed. I took it out of the oven after the 40 minutes and admitted defeat.

After giving it some time to cool down I tried to remove the tart from the tin and thankfully it came out ok. I left it on the worktop to cool down completely before I even attempted to cut it up. It was far too late to even think about using it as a dessert and besides we were full up after dinner anyway.

The filling was still a little bit runny in the middle.

Later on, I tried to cut into the tart so I could put it in the fridge in a plastic box. Mr S came into the kitchen and said the tart “looked like a road accident!” He was right but he was lucky he didn’t end up wearing it!

I did taste a morsel and it actually wasn’t that bad. But not enough to want to eat a whole slice and to serve it up for dessert.

I was so embarrassed by this bake that I definitely won’t be sharing the recipe for this one. I wouldn’t want to publish a recipe which clearly was a big baking fail! One to work on for the future!

The “road accident” jam tart in all it’s glory!

Happy Baking!

Love Sam xx

Eccles Cake Slab

been a fan of The Boy Who Bakes (Edd Kimber)ever since he was the first winner of the Great British Bake Off back in 2010. Was that really ten years ago? Time flies! I’m trying my hardest not to buy any more recipe books for the time being as I have far too many of them! But with Edd’s latest book, I had to make an exception.  One Tin Bakes is crammed full of delicious recipes, all which use exactly the same traybake tin. Edd uses one by Nordicware in his book but I’m hoping my Alan Silverwood one will do the job for me.

My copy of One Tin Bakes arrived when I was back at work. It was my first day back in work after lockdown and of course when I got in, both Mr S and my daughter were asking what I had in my Amazon parcel.  They all tease me and say for every book I buy, they’ll chuck two out because they think I won’t notice! Oh yes I do! When I showed them One Tin Bakes and convinced them it was worth it, that did the trick.  Mr S saw there was a recipe for a giant Eccles Cake or an Eccles Cake Slab and that did it for him.

I love a good Eccles Cake too but they have to be crammed with dried fruit and not have dry, tasteless pastry. I’ve always been put off making them as I just can’t be bothered faffing around with making puff pastry.  I just haven’t got the time and as I’ve said before if Mary Berry uses Jus Rol, then that’s good enough for me! Sorry Edd!

On Sunday afternoon, I fancied making the Eccles Cake Slab as I thought I had enough currants left in the cupboard.  What I hadn’t realised is that I’d already put some in some Bara Brith I’d already made and I was about 65g short. I had to make up the remainder with some sultanas.

Edd’s Eccles Cake Slab’s filling is infused with some brandy. I didn’t have brandy but did have some Captain Morgan dark rum I could use instead. This seemed to work fine with orange zest and the aroma of ground allspice, nutmeg and cinnamon in the filling.  It smelled wonderful and reminded me of that time when you are cosied up in the kitchen preparing for Christmas with your cake or mincemeat.

We had to go out as soon as the slab had finished baking. Probably a good thing as it would have been far too hot and dangerous to eat still warm.  When we got back an hour and a half later, I cut the slab into eight pieces (probably far too big but then I’m a greedy guts) and we sat outside on the patio with a piece of that and a lovely cup of tea.

Mr S was impressed with it and said it would also be a great dessert with a scoop of vanilla ice cream on the side. I really loved the flavour and will definitely be making it again!

Have you bought One Tin Bakes? If you have, which recipes have you tried from the book? There’s a few more I want to try out, especially the mint slice!

Happy Baking!

Love Sam xx