Rachel Lambert: forager, author, guide
£0.00
Homemade jam tart recipe with foraged elderflower jam

This wild elderflower recipe was a joy to discover! If you haven't tried an elderflower jam, I highly recommend it! These jam tarts were inspired by Hallongrottor - Swedish jam tarts and I based this recipe on one by Vintagekitchennotes.

Traditionally these deep tarts are filled with raspberry jam - afterall, wild raspberries are abundant in Sweden! Though here in Britain I'm surrounded by flowering elder trees, so creating this recipe felt appropriate!

Crumbly, homemade elderflower jam tarts

A couple of years ago I started experimenting with flavouring jam with elderflowers. I've created a delicious local strawberry and elderflower jam, and this year a pear and elderflower jam. Pears aren't a dominant flavour like strawberries, so they match perfectly with elderflower.

Elderflower is full of health benefits and is a wonderful flavour of summer, this recipe uses elderflower cordial too.

Homemade elderflower jam tart from a foraging course in Cornwall

Elderflower Jam Tart (Scandi-style) recipe

Making jam tarts was a childhood treat when I was growing up. Often made on a rainy day, when we didn't know what to do and using whatever jam we could get our hands on! In comparison, these are special and thoughtful - filled with wild, homemade elderflower jam, a thick, crumbly pastry and topped with slices of almonds. I love them!

Makes 10 tarts

Ingredients

  • 125 g butter, room temperature
  • 35 g (3 heaped tbsp) golden granulated sugar
  • 100 g plain flour
  • 1/2 tsp baking powder
  • 40 g corn flour
  • 10 dessertspoons elderflower and pear jam
  • Small handful of whole almonds (or less of flaked almonds)

In a large bowl beat the butter and sugar together, either by hand or in a food processor. Sieve in the flour and baking powder and combine. Add in the corn flour to create a soft dough. Don't over mix, just enough to combine everything.

Preheat the oven to 350ºF/180ºC/fan 160ºC. Grease ten holes in a muffin tin with a little butter. Break off walnut-sized pieces of dough and press into each greased hole.

Fill each hole with the jam. Slice the almonds and sprinkle on top. Bake for 20 minutes or until golden (mine took a little longer. Leave to cool and firm up in the tin before removing. Enjoy with a glass of elderflower cordial indoors on a rainy day, or outdoors in the sun!

Homemade jam tart recipe with foraged elderflower jam

Upcoming events

Become a Member

Love foraging? Get exclusive access to my most treasured wild food recipes and the hottest tips on foraging every month. 

Wild Blog Posts

Sign up to the newsletter

Receive regular updates on news, recipes and events.

Privacy policy

Rachel's books

Popular posts