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Hungarian Tart Recipe
An important lesson from Amma's kitchen is never throw away something that can be used to create something new. Lately I have found myself with an abundance of fruit –thanks to our neighbour. I, like Amma, despise throwing food away.
To make Jam Tarts follow the Pastry Recipe in the previous post . The only other ingredient you need is Jam. Choose the jam flavor of your choice. Another suitable pastry shell recipe is the one I use for mince pies. This is a soft flaky texture which literally melts in the mouth!
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Jam Tarts were the only Tart ever made by Amma. I still use this Tart Pastry Recipe for the base of all my tart recipes.To make Tart Pastry you will need flour butter, salt, sugar and ice water. These are basic ingredients found in almost any kitchen but the secret to perfect pastry lies in the method of making it.
Hungarian Tart is a soft biscuit like treat spread with jam then sealed with a crumbly top layer. Like most fruit tarts it reminds me of fruit cobbler in its makeup of fruit (in this case jam) sandwiched between two layers of dough. It resembles German Streusel more than it does any other tart I’ve ever seen or tasted. Hungarian Tart has no known association with Hungarian cuisine but remains a South African favorite. Amma used to make Hungarian tart mostly for Diwali or when we were expecting visitors. Easy to make these are a treat for any occasion.
