These delicious jam filled squares are simple to make, delicious and eggless, but full fat, so let’s not fool anyone. In Afrikaans we call them “Jamtertjies” or “Krummeltertjies” but some know them better as “Jam Tarts” or “Hungarian Tarts”. My grandmother used to make the squared versions as well as the halfmoon-pastry versions. If you love Hertzoggies, then this will be right down your alley – whether you decide to add coconut or not.
Traditionally the Jamtertjies recipe calls for eggs, which you can happily add to the recipe if you want (I’ve added the necessary details in the recipe). This Jamtertjies version is more like a shortbread version but adding eggs will add tenderness and perhaps some rise to the cookies, so they won’t have that crisp, crumbly texture that distinguishes a classic shortbread. You can obviously use any jam flavour you’d like, smooth or junky. Also, some like to add unsweetened desiccated coconut on top of the jam. With that said, take this Jamtertjies recipe as a base recipe and add little tweaks depending on your preference.
Jamtertjies are a delightful treat that bring together buttery richness and fruity sweetness in every bite. Whether you prefer them crisp and crumbly or slightly tender with a bit of rise, this recipe is the perfect base to make them your own. Experiment with different jam flavors, textures, and toppings to find your favorite combination. However you choose to enjoy them, one thing’s for sure—your tastebuds are in for a truly big, tasty bite!
Jam Tertjies
Ingredients
- 1 ¼ cups /250 grams butter softened, salted or unsalted
- ½ cup /100 grams sugar
- 2 large eggs optional
- 3 cups / 360 grams regular flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup /220 grams apricot jam or jam of choice
- ¼ cup / 23 grams unsweetened desiccated coconut optional
Instructions
- Preheat oven to 180℃ / 356℉ and line a 9 x 9 inch baking tin with baking paper. Note: you can use a bigger baking tin if you'd like the squares to be on thinner side which is just a good. 9x 9 inch yields squares that are about 4cm high.
- In a large bowl, cream softened butter and sugar together until smooth. Note: If you'd like to add eggs, then this will be the time to thoroughly mix them in.
- Add flour, baking powder and salt to the butter mixture and mix until well combined. I use my hands towards the end.
- Remove half of the crumble aside. Place the remaining crumble in the prepared baking tin and firmly spread it across the base of your baking tin, creating an even bottom layer.
- Evenly spread the apricot jam on top. Note: if using, evenly sprinkle the unsweetened desiccated coconut on top of the apricot jam.
- Using your fingertips, crumble the remaining dough on top. Bake for 40 minutes or until golden brown.
- Allow to cool before removing the tart from the baking tin. Gently loosen any sticky jam from the sides of the tin before removing it from the baking tin.
- Cut as desired and enjoy!