Giant Jam Tart

Method

1. Sift the flour and icing sugar into a large mixing bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs (or whiz the ingredients in a food processor).

   • 200g Plain White Flour
   • 2 tbsp Silver Spoon Icing Sugar
   • 100g Butter (Unsalted) (Chilled and cubed)

2. Make a well in the centre of the flour mixture. Beat the egg yolk with 2 tbsp cold water and stir into the flour until the mixture comes together. If the mixture is crumbly, add a drop more water to make a soft pliable dough.

   • 1 Egg Yolks (Free Range) (Large)
   • 2 tbsp Water (Cold)

3. Push the pastry together and shape into a flat circle. Wrap in cling film and chill for half an hour in the fridge.

4. Roll the pastry out on a lightly floured work surface until it is 3mm thick – about the thickness of a pound coin. Drape the pastry over the rolling pin and lift into the flan tin. Press pastry against the edges. Trim the edges with a knife. Chill for a further half an hour in the fridge.

5. Preheat the oven to 190°C (170°c fan, gas mark 5). Remove the flan tin from the fridge, place a circle of parchment paper on top of the pastry and fill with baking beans then bake for 10 minutes.

6. Remove the baking beans and parchment and return the tart case to the oven for 5 minutes until lightly golden. Turn the oven down to 180°C (160°c fan, gas mark 4).

7. Spoon the raspberry jam into the pastry case and top with any cut off of pastry if you like. Bake in the oven for 30 minutes until the jam sets. 

   • 450g Raspberry Jam

8. To finish top with fresh raspberries and sprinkle over the marzipan chunks.