I love this tart – a no-fuss, slice-like affair of buttery shortbread layers filled with jam and nuts. Research has revealed no reason why this tart is Belgian, but it brings back vivid childhood memories of my mum, Jocelyn, making it in two enamel plates, throwing them in the oven and then, once cool, covering them with foil to take to a picnic or tennis day. I remember it so clearly when I make the tart now (with a few small alterations) in my own kitchen.
185g butter, softened slightly 150g caster sugar 1 egg yolk 1 teaspoon natural vanilla essence or extract 260g plain flour 1 teaspoon baking powder 165g mixed berry jam (see Baker’s Tips) 70g (½ cup) unsalted raw peanuts (or nuts of your choice)
Preheat the oven to 160°C (140°C fan-forced).
Put the butter and sugar in the bowl of a food processor and process until well combined. Add the egg yolk and vanilla and process to combine, scraping down the side of the bowl if necessary. Sift together the flour and baking powder. Add to the butter mixture and use the pulse butter to process until just combined and a soft dough forms.
Press half of the mixture evenly over the base of an ungreased 23cm tart tin with removable base. Spread evenly with the jam, leaving a 2cm border. Press portions of the remaining dough between your hands to flatten and press over the jam to cover, patching where necessary. Sprinkle with the peanuts and press into the dough.
Place the tart tin on a baking tray and bake in preheated oven for 35-40 minutes or until golden and cooked through. Leave the tart to cool in the tin and then serve in wedges.
Mum used to make this tart with apricot jam instead of the mixed berry I have used in this recipe but any jam variety works well – fig, blackberry, raspberry - just pick your favourite.
This tart will keep in an airtight container at room temperature for up to 4 days.