Jam tart

A jam tart is a small, open English tart made from a shortcrust pastry base filled with fruit jam, such as strawberry, raspberry, apricot or lemon curd, and then baked. The term came into common use around the 1840s, although the dish itself is older, and the earliest recorded use of the phrase dates from about 1840. Jam tarts are considered a quintessential British food, and by the Victorian period they had become a staple of the domestic menu, with cooks such as Hannah Glasse popularising baking with jam. Their history is tied to sugar: until it became widely available the usual medieval sweetener was honey, which was a limited preservative. One historic variety, the Epiphany tart, was baked for 6 January and divided into thirteen slices, each filled with a different jam, and it also signalled the household's wealth and faith.