This simple Apple Jam Tart is another delicious healthy dessert you must not miss! The homemade apple jam with the crusty base and sprinkled of raw sugar on the sliced apples made the tart a double bonus. You’ll get a little crunch on the sliced apples after baked. The pastry case can be prepared a few days ahead and store in the freezer. Then make the final stage when the day you want to serve. You can also make this dessert in smaller tart pan (5 inch) for easy serving.
Crust pastry – Sift flour into a bowl, add butter and rub in with your fingertips until the mixture becomes sandy. Add ice water to form dough. Add a little more flour if dough is too wet. Shape dough into a ball and wrap it with foil then store in freezer for 15 mins.
Roll out the pastry in between two plastic sheets to the size of about 10 inches in diameter and 3mm thickness.
Place pastry on to the ring (8 inches pie tray lined with parchment paper), pressing it to fit the bottom and sides but taking care not to stretch it.
Roll across the top of the ring with the rolling pin. This rolls away any overhanging pastry.
Prick the pastry at the bottom of the case with a fork. Quickly line it with aluminium foil and blind bake with pie weights or dried beans, to keep the bottom flat.
Bake in preheated oven at 185 deg C for 30 mins. Remove pie weights and foil immediately after baked. Cool down the pastry.
Filling – Spread apple jam about 6-8 tbsp on tart shell. Then place sliced apples on top and sprinkle raw sugar over the sliced apples.
Bake in preheated oven at 180 deg C for 30 mins. Then glaze with apricot jam if preferred.