Ginger tarts recipe

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  • Vegetarian




20 min


12 min

Nutrition per portion

Calories 200 kCal 10%
Fat 9g 13%

Swap a ginger nut biscuit for this tasty tart to liven up your afternoon cuppa


  • 200g (7oz) plain flour
  • 50g (2oz) icing sugar
  • 1tsp ground ginger
  • 125g (4oz) butter, chilled
  • Half a 454g (16oz) jar of ginger preserve


  • Preheat the oven to 190°C/375°F/gas 5. Sift the flour, icing sugar, ginger and a pinch of salt into a large bowl. Cut the butter into small cubes, add to the mixture and rub in with your fingertips until it looks like breadcrumbs. You can also do this in a food processor.

  • Add 3tbsp of water and mix to a stiff dough. Roll out on a lightly floured surface to the thickness of a pound coin and cut into 10cm rounds. Use to line a 12-bun tin.

  • Divide the ginger preserve between the pastry cases and bake for 12 minutes.

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