For daily wit & wisdom, get the Almanac newsletter.

Epiphany Tart (Victorian Jam Tart)

Image Credit:
Susie Hughes
Written By: Catherine Boeckmann Executive Digital Editor and Master Gardener
Category
Pies and Pastries
Course
Desserts
Occasions
Christmas
Preparation Method
Bake

An old English Epiphany (January 6) tradition, this star-shaped Epiphany Tart features multicolored jams that are meant to evoke a beautiful stained glass window! As well as being very pretty, the tart is delicious and simple to make.

There seem to be two types of people when it comes to Christmas decorations: those who love them and are loath to take them down on Twelfth Night (January 5) and those who can’t wait to see the end of them and enjoy seeing their house back to normal. If you are one of the former or one of the latter who enjoys baking, this is a neat little project that can extend the festive season!

Epiphany Tart is made in a star shape and is used to celebrate Epiphany (January 6) and the arrival of the Three Kings to the Nativity (Matthew 2: 1–12). It is a very old recipe dating back to the beginning of the 18th century and is really just a jam tart using multiple fruit jam flavors. This treat was considered a delicacy in the Victorian Age.

Ephiphany tart with a star shape in its top crust, shown with a pot of jam and a spoon

Originally (and interestingly), this tart gave a few hidden insights into the household’s social standing and was apparently noted among the neighbors. It showed how devout the family was and how well they were managing. The tart has 13 spaces—meant to symbolize Jesus and the 12 disciples—and a different jam was supposed to fit each one. You were doing pretty well in the 1800s if you could rustle up that amount of jam (even today, I only managed 5!).

The Epiphany Tart is an easy recipe, fun to do with kids, and takes you back to those lovely days of summer—especially if you harvested and canned your own fruit.

jams of jams and preserves

Use your favorite pastry recipe or brand, or follow the directions for homemade dough below. While the tradition is 13 different jams, fit in as many as you wish (or have on hand)! My favorites are blackberry, raspberry, fig, cherry, and apricot; check out our Jelly Making Guide if you would like to make your own bespoke jellies. You can also use marmalade, preserves, or even lemon curd.

Ready? See How to Make Epiphany Tart!

Serve a slice of tart with a good cup of tea (or pour a sherry—after all, we are trying to impress!). Enjoy!

slice of Ephiphany Tart on a plate

Pastry Dough

Ingredients
1-1/2 cups all-purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cold
1 large egg yolk
milk, for brushing

Instructions

  1. Place flour, sugar, and salt in the bowl of a food processor or stand mixer or in a medium mixing bowl.
  2. Add butter and pulse until the mixture resembles bread crumbs.
  3. Add the egg yolk and mix until the dough gathers itself into a ball and pulls away cleanly from the sides of the bowl. Wrap the dough tightly in plastic wrap, and chill for 1 to 2 hours (or overnight). 

Jam Tart

Ingredients
6 ounces of assorted jams, preserves or marmalade

Instructions

  1. Once the dough is chilled, preheat oven to 375°F.
  2. Butter a 9-inch pie plate or tart tin.
  3. On a lightly floured surface, roll the dough so it will fit into the pie plate. Reserve 1/5 of the pastry to make your star shape.
  4. Press the dough gently into the pie plate and partially up the buttered sides, trimming away any excess that hangs over the edge.
  5. It is easiest to make a 6-point star shape which gives the traditional 13 spaces. To make the 6-point star, take the leftover dough and roll it into a long rectangle. Then cut in strips and arrange the strips as shown in the photo, pinching the dough so it makes walls that are high enough to hold pockets of jam.
  6. Bake for 25 minutes. Remove and spoon the different jams into each space between the strips. If you warm the jam first, it will be easier to spoon in.
  7. Make sure the jam does not bleed into the next segment.
  8. Brush the pastry with a little milk. Bake another 10 minutes until the jam is set and the tart is lightly browned.
  9. Cool on a rack until ready to serve.

About The Author

Catherine Boeckmann

Catherine Boeckmann

Executive Digital Editor and Master Gardener

Catherine Boeckmann is the Executive Digital Editor of Almanac.com and a Purdue University Extension Master Gardener. She loves helping readers find practical, trustworthy answers—whether they’re figu...

Read more from Catherine Boeckmann

What's cooking in The Old Farmer's Store?

More Like This

Comments