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.
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 Shortbread?
It has less Flour and less Baking Powder and is therefore a thinner bar.
It used Egg dough in the dough rather then full Eggs 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.
Use your favourite Jam - Raspberry, Strawberry, Fig, Blackberry or Apricot Jam.
You can add more or less sugar if you like. You can also try Light Brown Sugar instead or Demerera for a crunch.
Use sifted Flour for both the bottom base and the crumble topping.
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.
Used to bind the ingredients together and thicken.
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 tsp 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
As mentioned, you can use any Jam that you like in this recipe.
Crumble or grate the topping - but be quick if using your hands as you don't want it to get too warm.
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
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.
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:
**if you make and enjoy this recipe, please leave a comment and star rating. Please tag us on instagram. We love to see your creations and your feedback helps us to shape future content! we love to hear from you. Thankyou!
Recipe adapted from the brilliant - Indian Delights
Easy Hungarian Tart
- 125 g Butter At room temperature
- 2 tbsp Caster Sugar
- 2 tbsp Vegetable Oil Neutral flavoured
- 1 Egg
- 1 tsp Vanilla Extract
- 240 g Plain Flour
- 2 tsp Baking Powder
- 3 tbsp Jam Apricot, Blackberry, Strawberry, Raspberry or whatever flavour you like
- Icing Sugar To dust
- 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.