A Hungarian Tart is a traditional pastry popular in South Africa (despite the name), known for its buttery shortcrust base, jam filling, and crumbled or grated pastry topping. It’s often served in squares or bars and has a melt-in-the-mouth texture.
Here’s a classic Hungarian Tart recipe:
🇭🇺 Hungarian Tart Recipe
Ingredients:
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250g butter, softened
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1 cup (200g) sugar
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2 large eggs
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1 tsp vanilla essence
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3 cups (375g) all-purpose flour
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2 tsp baking powder
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½ tsp salt
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1 cup smooth apricot jam (or any jam of your choice: raspberry, strawberry, etc.)
Instructions:
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Preheat oven to 180°C (350°F). Grease a 20×30 cm (8×12 inch) baking tray or line with parchment paper.
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Cream butter and sugar together in a large bowl until light and fluffy.
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Add the eggs one at a time, beating well after each addition. Stir in vanilla essence.
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In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix into the wet ingredients to form a soft dough.
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Divide dough into two portions – one a little larger than the other. Press the larger portion evenly into the bottom of your prepared tray.
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Spread jam evenly over the base.
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Grate the remaining dough over the jam to create a crumbly topping. (Tip: If the dough is too soft to grate, chill it for 10–15 minutes.)
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Bake for 25–30 minutes, or until golden brown on top.
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Allow to cool in the tray, then cut into squares or bars.
Tips:
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You can add a dusting of icing sugar on top once cooled.
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These tarts are best enjoyed at room temperature with a cup of tea or coffee.
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Substitute almond or lemon essence for a different flavor twist.
Would you like a printable version or a variation (e.g., gluten-free or vegan)?