Easy Hungarian Tart - Also known as Krummel Tert has a soft biscuity shortbready (just making words up here) 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.
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 soft, crumbly and delicious.
The thickness of it varies between recipes. I like a thick base but you can adjust it according to your taste.
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
I really struggled to find the origin of this recipe.
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.
Ingredients Needed
Jam - Use your favourite Jam - Raspberry, Strawberry, Apricot, Fig, Blackberry.
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 and Corn 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.
Eggs - Used to bind the ingredients together and thicken.
Vanilla - I like a good quality extract.
Icing Sugar - To dust, optional. I often forget this and it doesn’t affect the final product so feel free to skip.
Salt - A pinch of Salt brings everything together.
How to make Easy Hungarian Tart
Preheat the oven to Gas Mark 4/180 C.
Line a 9 x 11, 8 x 8 inch baking tin with baking paper.
Beat Butter and Sugar until the mixture is light and fluffy. 5 - 7 minutes.
Add Oil and beat till combined.
Add Eggs one by one mixing in between.
Stir in Vanilla.
Fold in Flour, Cornflour, Baking Powder and Salt to form a soft dough.
Divide the dough into 2.
Press half into the tin.
Spread over the Jam.
Crumble or grate over the remaining Dough.
Bake for 30 minutes.
If using a smaller tin, bake for longer.
Allow to cool for 20 minutes before 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.
How to make half
To make half the amount, halve the ingredients. Bake for 30 minutes in a 8 x 8 inch tin.
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
Easy Hungarian Tart - Also known as Krummel Tert has a soft biscuity shortbready (just making words up here) 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.
Ingredients
- 250 g Butter At room temperature
- 125 g Caster Sugar
- 60 g Oil Neutral flavoured
- 2 Eggs
- 1 tsp Vanilla Extract
- 420 g Plain Flour
- 50 g Cornflour
- 4 tsp Baking Powder
- 1/2 tsp Salt
- 6 tbsp 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 9 x 11 inch baking tin with baking paper.
-
Beat Butter, Sugar until the mixture is light and fluffy. 5 - 7 minutes.
-
Add Oil and beat till combined.
-
Add Eggs one by one mixing in between.
-
Stir in Vanilla.
-
Fold in Flour, Cornflour, Baking Powder and Salt to form a soft dough.
-
Divide the dough into 2. Press half into the tin.
-
Spread over the Jam.
-
Crumble or grate over the remaining Dough.
-
Bake for 30 minutes.
-
Allow to cool for 20 minutes before slicing into squares.
Recipe Notes
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.
How to make half
To make half the amount, halve the ingredients. Bake for 30 minutes in a 8 x 8 inch tin.
How to store them?
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!
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