Wildberry Lodge, LLC

Lattice jam tart recipe! DELICIOUS!

Lattice Jam tart recipe



I just love to make things from scratch. Nothing quite beats the aroma of pie filling the rooms of your home on a lazy Sunday afternoon. If hugs had a scent, I’m pretty sure it would be pie.


Last Spring I make some homemade fruit jams using blackberries and raspberries. Much to my disappointment I realized that I was down to my last jar of jam recently; a bright and slightly tart raspberry jam. I knew I wanted to do something special with it and was inspired to try my hands at a lattice tart recipe.

This tart came out wonderfully! I thought I would be eating it for dessert but I ended up enjoying it as sweet company to my coffee in the mornings.


Using jam as a filling is easy and so very tasty! You can choose any of your favourite fruit jams from the store to use. Common fruits are apricot, strawberry, blackberry and raspberry. But you can use anything you heart desires.

This recipe is fairly easy but does take time (as all pies do) and an eye for making sure the dough has good consistency. Not too wet, not too dry. If you find it too dry, add a dash of milk. Too wet, sprinkle flour into the mixture.


Lattice Raspberry Jam Tart



1 3/4 cups flour

1/2 cup sugar

1 teaspoon baking powder

1 egg

1 egg yolk

1/2 cup + 2 tablespoons butter softened


3/4 cup jam


In a large bowl, gently whisk together flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and softened butter cut into pieces.

Mix together; at this point turn mixture onto a slightly floured surface and work the mixture to form a soft dough.

Wrap in plastic and refrigerate for 30 minutes. Remove from fridge and knead the dough a couple of times to soften it up again on a lightly floured surface

. Roll out to 1/8″ thickness.


Transfer to a greased pie dish, Trim the dish of any extra dough.


Fill the pastry shell with the jam (this might not seem like a lot of jam but a little goes a long way in this recipe!)  then with the extra dough make strips to create a lattice finish. Bake in pre heated oven at 350° for 30-35 minutes until golden. ENJOY!

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