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Recipe of: © Monsieur Cuisine

Jam tart

MC connect
12 slices
Ready in: 1:10 h
Preparation time: 15 min.
Created on: 06.11.2018


  • 250 g plain flour (type 405)
  • 1 level tsp baking powder
  • 110 g sugar
  • 125 g butter
  • 1 egg (medium)
  • ½ untreated lemon (grated zest)
  • 270 g cherry jam


  • flour for the work surface
  • butter for the tin


Per slice:

  • calorific value
    825 kj / 197 kcal
  • protein: 3 g
  • carbohydrates: 29 g
  • fat: 7 g
Preparation time
15 min.
Ready in
1:10 h
  1. Put the flour, baking powder, cubed butter, egg and lemon zest into the blender jug and, with the measuring beaker in place, knead with the knead button/2 minutes. Form the dough into a ball, wrap in cling film and leave to rest in the fridge for 30 minutes.
  2. Grease a tart mould or springform tin. Pre-heat the oven to 190 °C. Roll out two-thirds of the dough on a floured surface to the size of the tin, about 3 mm thick. Line the base and edges of the tin with the dough. Cut off any protruding edges. Spread with base with the cherry jam. Roll out the remaining dough, cut it into 1-cm-wide strips and lay over the jam in a criss-cross pattern.
  3. Bake the tart in the hot oven for 25 minutes until golden brown. Take the tart out of the oven and leave it to cool for 10 minutes, then carefully separate the edge from the mould or tin, opening up the sides, take out the tart and let it cool off for a little longer.
  4. Cut the jam tart into slices and serve.


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