Easy Hungarian Tart - Also known as Krummel Tert has a soft biscuity shortbready base, is topped with Jam of your choice and a delicious streusel like crumb. It is similar to this Raspberry and Cherry Crumble Bars recipe and is tastes similar to a Jam Tart.
Easy Hungarian Tart
This is a recipe I remember from my childhood. It was often served on Eid as part of the Eid biscuit platter.
It has remained popular over the years and I was recently reminded of how much I loved them when a relative made them for a gathering.
Similar in taste to crumbles/crumble bars/streusal/cobblers - this is a simple recipe that is sweet, comforting and perfectly balanced.
The crust in this recipe is crumbly and delicious. The thickness of it varies between recipes.
You can also use a variety of Jams - Strawberry, Blackberry, Raspberry, Fig - whatever you like!
This is an easy recipe to make and perfect to make with kids.
Hungarian Shortbread
This recipe is from the famous book Indian Delights and is a real South African favourite.
I really struggled to find the origin of this recipe though.
My understanding is that it is adapted from Hungaian Shortbread and this is the South African version of the Hungarian Recipe.
What is the difference between Hungarian Tart and Hungarian Shortbread?
It has less Flour and less Baking Powder and is therefore a thinner bar.
The recipe uses Egg Yolks in the dough whereas there are full Eggs used in a Hungarian Tart which makes the dough more crisp/crunchy.
Lemon zest is added to the dough.
The dough is frozen and then grated. This makes for a overall lighter shortbread.
The Jam is usually a Rhubarb compote but there are variations and some use different jams or seasonal fruit.
Ingredients Needed
Smooth Jam
Use your favourite Jam - Raspberry, Strawberry, Fig, Blackberry or Apricot Jam.
Sugar
You can add more or less sugar if you like. You can also try Light Brown Sugar instead or Demerera for a crunch.
Plain flour
Use sifted Flour for both the bottom base and the crumble topping.
Baking powder
This helps to thicken the bottom, make it softer and give it some lift.
Butter and Oil
Again this is used for the base and the crumble topping. Use any flavourless cooking oil and Salted Butter.
Eggs
Used to bind the ingredients together and thicken.
Icing Sugar
To dust, optional. I often forget this and it doesn’t affect the final product so feel free to skip.
Vanilla Essence or Extract
This is an optional add in but it works really well here.
How to make Easy Hungarian Tart Recipe
Preheat the oven to Gas Mark 4/180 C.
Line a 7 x 7 inch baking tin with baking paper.
Cream Butter and Sugar until the mixture is light and fluffy. 5 minutes.
Add Oil and beat till combined.
Add beaten Egg and a teaspoon Vanilla Essence.
Fold in dry ingredients - Flour and Baking Powder to form a firm dough.
Divide the dough into thirds.
Press 2 thirds into the tin.
Spread over the Jam.
Crumble or grate over the remaining Dough.
Bake for 30 minutes or until a very light golden brown.
Allow to cool for 20 minutes before dusting with icing sugar and slicing into squares.
Baking tips and Variations
Jam
As mentioned, you can use any Jam that you like in this recipe.
Crumble
Crumble or grate the topping - but be quick if using your hands as you don't want it to get too warm.
Texture
Add some Oats or Flaked almonds into the crumb for the topping for some added texture.
Gluten Free Flour
This recipe works surprisingly well with Gluten Free Plain Flour.
How to store Hungarian Tart
Fridge
You can store these bars sliced into squares in an airtight container or in a ziplock bag for a week in the fridge or counter top if it is cold where you are.
Freezer
They can also be stored up to 3 months in the freezer.
Thaw in the fridge for a few hours before eating. Enjoy!
Other recipes you may like:
Cherry and Raspberry Crumble Breakfast Bars
Easy and Cosy Spelt Apple Crumble
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Recipe adapted from the brilliant - Indian Delights
Easy Hungarian Tart
Ingredients
- 125 g Butter At room temperature
- 2 tablespoon Caster Sugar
- 2 tablespoon Vegetable Oil Neutral flavoured
- 1 Egg
- 1 teaspoon Vanilla Extract
- 240 g Plain Flour
- 2 teaspoon Baking Powder
- 3 tablespoon Jam Apricot, Blackberry, Strawberry, Raspberry or whatever flavour you like
- Icing Sugar To dust
Instructions
- Preheat the oven to Gas Mark 4/180 C.
- Line a 7 x 7 inch baking tin with baking paper.
- Beat Butter, Sugar until the mixture is light and fluffy.
- Add Oil and beat till combined.
- Add Eggs and Vanilla and beat to combine.
- Fold in Flour and Baking Powder to form a firm but soft dough.
- Divide the dough into thirds. Press 2 thirds into the tin.
- Spread over the Jam.
- Grate over the remaining Dough.
- Bake for 30 minutes.
- Allow to cool for 20 minutes before slicing into squares.
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