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Recipe of: © Monsieur Cuisine

Lattice jam tart

MC plus
12 slices
Preparation time: 15 min.
Created on: 04.08.2016
Last changes: 01.09.2016


  • 250 g flour
  • 1 level tsp baking powder
  • 110 g sugar
  • 125 g butter
  • 1 egg
  • grated zest of ½ unwaxed lemon
  • 270 g cherry jam


  • flour, for the work surface
  • fat, for greasing the baking dish


Per slice:

  • calorific value
    825 kj / 197 kcal
  • protein: 3 g
  • carbohydrates: 29 g
  • fat: 7 g
Preparation time
15 min.
  1. Place the flour, baking powder, sugar, butter, egg and lemon zest in the blender jug and knead using the knead button. Shape the pastry into a ball, wrap in cling film and chill in the refrigerator.
  2. Grease a flan dish or spring-form tin. Pre-heat the oven to 190 °C. On a floured work surface, roll out two-thirds of the pastry into a round 3 mm thick and large enough to fit the baking dish. Line the base and sides, then cut off any excess pastry from around the rim. Spread the cherry jam over the base. Roll out the remaining pastry, cut into strips 1 cm wide and arrange in a lattice pattern over the surface.
  3. Bake the tart in the hot oven for 25 minutes until golden brown. Remove the tart from the oven and cool for 10 minutes before running a sharp knife around the edge of the tart to loosen. Release the spring-form, lift out the tart and leave to cool completely.
  4. Cut the lattice jam tart into slices and serve.


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