Hungarian Tart
Even though I have done some research I cannot find why it’s called this. It’s no disrespect to any culture. I guess we could also refer to it as Jam Tart. Everyone has their own special recipe, this is my version of it. Jam, is not my favourite thing to eat. However, if it’s in baked goods I am all for it. However, like with all my other recipes I am not a fan of anything super sweet. I have therefore added only half the quantity of jam than most other recipes. The sugar content may seem a little high but since I have reduced the amount of jam it all balances well. I’ve had many requests for this recipe so I hope I have done justice to it. It’s been a while since I made some. Growing up I remember having this as a treat very often. It’s why I love making all the treats I ate as a child. It reminds me of the days when everything was so simple and uncomplicated. We were content with the simple pleasures. Treats were only on weekends. We had no treats in the week. Times were tough but we never complained. We just made the most of everyday.
For this recipe you need really basic ingredients, however it does require a little extra butter. Although I love baking with butter please feel free to use margarine if you wish. It may not taste exactly the same but I also understand that butter is expensive. So you do what suits you.
Ingredients Required
You will need butter, castor sugar, vanilla essence, egg, cake wheat flour, baking powder and some jam. If you don’t have cake wheat flour you can use all purpose flour. Although I have added an egg to the recipe you can totally omit the egg. I have made an eggless one before and it’s also great.
How to make the Hungarian Tart
This recipe is more like a biscuit base, only slightly softer. The top is more crisp and crumbly. The addition of the baking powder does give this tart a little lift. I guess if you leave it out you will have a more shortbread like texture without the rise.
It is important to use the correct size baking pan if you want to achieve the same result as I have. A bigger pan will result in a thinner tart. If you don’t want it very thick you are welcome to use a bigger pan. I also bake this at a slightly lower temperature to ensure the insides are cooked well. The oven being too hot can result in the outside being cooked too quickly, whilst the centre will remain raw. I know my tart is ready when I can smell it and I see the top become a little golden brown. More Recipes to try: 3 Ingredient Shortbread Hong Kong Coconut Tarts White Chocolate and Raspberry Pavlova If you loved this, please share!
