In a large bowl, mix the flour, sugar, baking powder, lemon zest, and salt.
Add the cold, cubed butter and rub it into the flour with your fingers or a pastry cutter until crumbly.
Add the egg and vanilla, then knead quickly into a smooth dough. If it feels too dry, add a tiny splash of milk.
Divide the dough into 2 parts: 2/3 for the base, 1/3 for the lattice top. Wrap and chill both for 30 minutes.
2. Preheat & Prepare
Preheat your oven to 180°C (350°F).
Butter or line a 9-inch (23 cm) tart or springform pan.
3. Assemble the Tart
Roll out the larger portion of dough and press it into the tart pan, evenly covering the bottom and slightly up the sides.
Spread your chosen jam generously over the base. Sprinkle with crushed nuts if using.
Roll out the remaining dough and cut into strips to form a crisscross lattice on top of the jam layer.
Brush the lattice with egg wash for a golden finish.
4. Bake
Bake for 30–35 minutes, or until the crust is golden and the jam is bubbling gently.
5. Cool & Serve
Let cool in the pan, then slice into squares or wedges.
Optionally dust with powdered sugar before serving.
💡 Tips & Variations:
Try fig, sour cherry, or blackcurrant jam for a richer twist.
Add cinnamon to the dough for extra warmth.
Store covered at room temp for 2–3 days; it’s even better the next day as flavors deepen!
🇭🇺 A Taste of Hungarian Tradition
This tart is a staple at family gatherings, name days, and Sunday lunches in Hungary. Simple to make but rich in tradition, the Hungarian Tart is a sweet way to bring a little slice of Hungary into your home. ❤️
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