Spooky mummy blackberry jam tart

Spooky mummy blackberry jam tart
  • Serves icon Serves 12-14
  • Time icon Hands-on time 50 min, oven time 55 min

Warning: may be terrifyingly tasty. This mummified tart, filled with blackberry jam, is guaranteed to shock, amuse and please – a (horror) showstopper if we ever did see one.

Want something more spooky? Check out our ghost-topped halloween celebration cake. 

Nutrition: per serving

Calories
359kcals
Fat
11.5g (6.8g saturated)
Protein
3.5g
Carbohydrates
59.8g (41.2g sugars)
Fibre
1.2g
Salt
0.2g
Calories
359kcals
Fat
11.5g (6.8g saturated)
Protein
3.5g
Carbohydrates
59.8g (41.2g sugars)
Fibre
1.2g
Salt
0.2g

Ingredients

  • 340g plain flour
  • ½ tsp fine salt
  • 2 tbsp caster sugar
  • 170g unsalted butter, chilled and cut into cubes
  • 3 large free-range egg yolks
  • 1 x 370g jar raspberry jam
  • 1 x 370g jar blackcurrant jam
  • 1 lemon
  • 2 tbsp demerara sugar
  • 20g white fondant icing
  • Icing sugar to dust
  • 10g black fondant icing (or white fondant icing coloured with black food dye)

You’ll also need…

  • You’ll also need a 23cm fluted tart tin and a 3cm round cutter (the back of a piping nozzle works well)

Method

  1. Put the flour, salt and sugar into a food processor and pulse to combine. Add the butter and pulse until the mixture resembles breadcrumbs. Add 2 egg yolks and 2 tbsp ice-cold water and pulse until the mixture combines to form a dough. Tip the dough out onto the surface, divide into two pieces, one about ⅔ of the total and another ⅓. Flatten into discs, cover in cling film and chill for 1 hour.
  2. Roll the biggest piece of pastry out onto a lightly floured surface to a 5mm thickness. Roll the pastry up onto the rolling pin, then unroll it over the tart tin. Gently press the pastry into the tin, making sure it reaches the corners, and allow the pastry to hang over the edges. Prick the bottom with a fork and chill for ½ hour.
  3. Heat the oven to 200°C/180°C fan/gas 6. Place the pastry case onto a baking sheet and line it with non-stick baking paper. Fill the case with baking beans and bake for 20 minutes, then remove the beans and paper and bake for a further 7-8 minutes, until the base is slightly sandy and no longer wet. Remove the pastry case from the oven. Allow to cool for 5 minutes before cutting the excess pastry off with a serrated knife.
  4. Mix the jams together in a medium bowl with a squeeze of lemon until well combined, then spoon them into the pastry case. Remove the leftover pastry from the fridge and roll it out to the same thickness as the base on a lightly floured surface, then cut it into about 6 strips, about 3cm wide. Lightly brush the edges of the tart with the remaining egg yolk. Lay the pastry strips across at different angles (to resemble the mummy’s bandages), pressing them onto the edges. Remove any excess pastry, then lightly brush the top with the remaining egg yolk. Sprinkle the demerara sugar on top and bake for 40-45 minutes until the pastry is golden and the jam is bubbling, then leave to cool completely before chilling overnight in the fridge.
  5. When ready to serve, roll the white fondant icing out on a surface lightly dusted with icing sugar. Cut out two circles of fondant and place them onto the cooled tart. Repeat with the black fondant and cut out slightly smaller circles for the pupils. Brush a little water onto the white fondant and stick the black circles on top to make googly eyes.

delicious. tips

  1. Other jams such as apricot or raspberry would also work well.

  2. Make the tart up to 24 hours in advance and keep in the fridge. Allow it to come slightly back to room temperature before serving.

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