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Hungarian Tart

Reesha Chibba

Hungarian tart is a simple, buttery shortbread with jam. It’s delightful in every way and my nephew particularly enjoys it.

Watching him eat it and smile, with crumbs around his face is joy on another level for me. I have previously posted a gluten-free version of this same recipe. But ever since I’ve discovered Eureka Mills flour, I have been baking with it and have experienced minimal bloat.

This wonderful recipe derives from the Indian Delight’s cookbook. I have substituted the jams and the sugars to make it sugar-free and there are a lot of alternatives. You can use xylitol, or coconut sugar if you’re anything like me, and xylitol doesn’t agree with you. For some reason I get a rash and it happens nearly every time I eat something with Xylitol.

Sugar-free jam is easy to make. Click on the link below for that recipe which is sweetened with honey instead of sugar. There also are a wide range of sugar-free jams available in the stores like Dischem, Pick n Pay, Woolworths and Jackson’s.

Ingredients

2 cups Eureka Mills white cake flour

pinch of salt

125 g baking margerine/butter

3 tbsp coconut sugar

1 large egg

1 tsp vanilla essence (sometimes I use almond essence and it’s just as wonderful)

2 tbsp coconut oil

1 tsp baking powder

1 cup of sugar-free strawberry jam

1 tsp icing sugar for decoration (alternatively, you can use xylitol icing sugar or a fine dusting of coconut sugar)

Method

  1. Pre-heat oven to 190 degrees and grease a square pan or a square glass dish.

  2. Sift flour, pinch of salt and baking powder in a large bowl.

  3. In a separate bowl mix egg with a fork. Set aside.

  4. Cream butter and sugar for 3 minutes or whip it with a whisk.

  5. Add oil, egg and vanilla to the butter and sugar.

  6. Add flour and knead the dough well.

  7. Divide dough equally into two portions.

  8. Use one ball and press it into the pan covering the entire surface. Using a fork, poke holes into the dough.

  9. Spread jam evenly on the top.

  10. Grate the leftover dough over the jam, making sure you cover all the edges.

  11. Bake for 25 minutes or until the top is a light golden complexion.

  12. Cut into squares immediately and let your tart cool before you dust it with a little bit of icing sugar.