Folláin Apricot Jam Tart

A beautiful looking and great tasting Folláin Jam tart.

A great use for Summer fruits, the aroma from this tart will have everyone calling. Serve with crème fraiche or a spoonful of clotted cream.

Prep time: 20 minutes
Cooking time: 25 minutes
Serves: 6

Recipe is great with...

Photo of related product - Apricot Jam - nothing but fruit

Nothing but Fruit

Apricot Jam - nothing but fruit

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  • 300g (10 oz) Plain white flour
  • 150g (5 oz) Caster sugar
  • 2 Eggs
  • 150g (5 oz) Softened unsalted butter
  • 2 jars Folláin Apricot Jam
  • 1 Beaten egg yolk (for glazing)
  • 1 Grated zest of lemon
  • Pinch Salt


  1. Mix together all the flour, caster sugar and salt.
  2. Pile the flour mixture on a clean work surface and form a hollow in the centre with your fist.
  3. Break two eggs into the hollow and add the butter and lemon zest.
  4. Knead together quickly to form a smooth ball of pastry.
  5. Wrap it in cling film and put it in a cool place (not the refrigerator) to rest for about 20 minutes.
  6. Preheat the oven to 190ºC/375ºF/gas mark5.
  7. Divide the dough into 2 sections, one larger than the other.
  8. Roll out the larger piece.
  9. Butter and lightly flour a loose-based flan case.
  10. Line the flan case with the rolled-out pastry.
  11. Finely spread the Folláin Apricot Jam over the middle of the pastry case.
  12. Roll out the smaller piece of pastry and cut it into fine strips.
  13. Arrange the strips as a lattice over the jam.
  14. Brush lightly with the egg yolk and bake for about 25 minutes until golden brown. Cool on a wire rack and serve.