Gi­ant jam tart

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You can use any thick jam or even a curd for this recipe, and a layer of thinly sliced or finely chopped fruit adds a nice touch. Make sev­eral at once for a party – and if you’re bak­ing with a few chil­dren, they can dec­o­rate one each.

SERVES 6 PREP 20 mins plus cool­ing COOK 40 mins EASY V 500g pack sweet short­crust pas­try 1 tsp cin­na­mon or a grat­ing of nut­meg (op­tional)

300g jam ic­ing sugar, for dust­ing

1 Heat oven to 180C/160C fan/ gas 4 and put a bak­ing tray in the oven to heat up. On a lightly floured sur­face, roll out two-thirds of the pas­try to a cir­cle about 0.5cm thick. If you’re adding a spiced flavour to your pas­try, sprin­kle with the cin­na­mon or nut­meg, fold in half and repeat, then roll it out again to a cir­cle about 0.5cm thick.

2 Press the pas­try into a 23cm me­tal pie tin or tart tin and trim off any ex­cess pas­try hang­ing over the edge. If you’re us­ing a deep tin, roll the edges down a lit­tle to make a lip (you only want to make a shal­low tart). Spread the jam over the pas­try base.

3 On a lightly floured sur­face, roll out the re­main­ing pas­try to a thick­ness of 0.5cm and use small cookie cut­ters to stamp out shapes. Re-roll the trim­mings and cut out more shapes if needed. Ar­range the pas­try dec­o­ra­tions over the jam layer. 4 Put the tin on the hot bak­ing tray and cook for 40 mins, then leave to cool for 15 mins. Dust the pas­try top­pings with ic­ing sugar. Serve warm or cold with cus­tard, cream or ice cream.

PER SERV­ING 515 kcals • fat 23g • sat­u­rates 9g • carbs 70g • sug­ars 34g • fi­bre 3g • pro­tein 5g • salt 2.0g

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