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Stathern Strawberry Surprise lattice jam tart 

Serve 12


  • Ready to fill 22cm all butter sweet pastry case
  • 270g Strawberry Surprise jam
  • 1 egg or milk
  • 50g unsalted butter (chilled and diced)
  • 115g plain flour
  • Pinch salt


To make the pastry for the top, put the flour cubed butter and salt in a bowl and with your fingertips form breadcrumbs, then add 1 to 1 ½ tbsp. of water and mix to form a dough

Preheat the oven to 190C/ 180 fan

Flour a clean work surface and roll the pastry out into a rectangle and cut into 1cm strips

Then spread the jam evenly onto the pastry case then lay strips on pastry onto the jam making sure the ends are hanging over the case then repeat with the rest of the pastry strips to form a lattice then egg or milk wash the top. Transfer onto a baking tray and cook for 25 minuets or until golden brown

Leave to cool for 10 minuets then trim the excess pastry strips from the edges. Serve with your favourite accompaniment.