Big Jam Tart


Preparation time: approx. 45 minutes

Difficulty: medium

Yield: one 26 cm tart



  • 200 g spelt flour
  • 10 g baking powder
  • 100 g corn sugar
  • 15 g vanilla sugar
  • 1 tsp ground cinnamon
  • 1 egg
  • 1 egg white
  • 100g ground almonds
  • 100 g butter (lactose free) 
  •  Low fructose fruit spread (of your choice)


  1. Place the flour, baking powder, sugar, vanilla sugar, cinnamon and almonds in a bowl and mix well
  2. Add the other ingredients and mix well to make a pastry
  3. Wrap the pastry in clingfilm and put in the fridge for 30 minutes
  4. Pre-heat the oven to 180 degrees and grease a round 26 cm baking tin
  5. Roll out 2/3 of the pastry on a floured surface
  6. Lin the base and the sides of the tin with the pastry
  7. Fill the pastry base with fruit spread, leaving a small gap to the edge of the pastry base
  8. Roll out the rest of the pastry and cut in to 2 cm wide strips
  9. Place the strips of pastry over the fruit spread to make a lattice
  10. Brush the pastry strips with a little milk and egg yolk and bake in the oven for approx. 30 minutes until golden brown
  11. Leave to cool…it is hot!!