Victorian Epiphany Tart (Jam Tart)

Serves	8 slices
Prep time	15 minutes
Cook time	30 minutes
Total time	45 minutes
Dietary	Vegetarian
Meal type	Dessert, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion	Casual Party, Christmas, Formal Party
Region	British
By author	Karen S Burns-Booth

A traditional Victorian tart recipe that was made specially for Epiphany and Church Suppers; housewives would vie with each other to make the prettiest and most intricate designs. Historical note: Tradition says that you should use thirteen different jams to fill the thirteen spaces - one for Jesus and the remaining twelve for his disciples.

Ingredients

225g (8ozs) shortcrust pastry
Approximately 150g (6ozs) assorted jams, preserves and marmalade (such as lemon curd, marmalade, raspberry jam, strawberry jam, blackcurrant jam, ginger marmalade, fig jam, plum/greengage jam, mixed berry jam etc)

Note

Directions

Step 1	Pre-heat oven to 200C/400F/gas mark 6. Butter a 23cm/9" pie or tart tin or plate.
Step 2	Roll out the pastry on a floured board and line the pie tin/plate with it, trimming off any excess that hangs over the edges.
Step 3	With the pastry trimmings, roll them out into a long rectangle and cut them into strips; arrange the strips in the tart base, as shown in the photo, into a star shape, and spoon the different jams into each space between the latticework strips. Note - if you warm the jam first it will be easier to spoon in.
Step 4	Bake for between 25 and 30 minutes, until the pastry is cooked and golden brown. Allow to cool slightly, as the jam will be hot, and serve in wedges with cream or custard.
Step 5	I used: Marmalade, Ginger Marmalade, Greengage Jam, Raspberry Jam, Strawberry Jam, Rhubarb Jam, Fig Jam, Blackcurrant Jam and Cherry Preserve.