In a large bowl, combine the flour, baking powder, salt, and sugar.
Add the softened butter and work it into the flour until the mixture becomes crumbly.
Add the egg yolks and vanilla.
Gradually add the sour cream or milk, mixing until a soft dough forms.
The dough should be smooth and easy to handle without being sticky.
2. Divide and Chill
Divide the dough into two portions.
Make one portion slightly larger than the other.
Wrap both portions and refrigerate for about 30–60 minutes.
For the grated topping, place the smaller portion in the freezer for about 30 minutes. Chilling it firmly makes it much easier to grate.
3. Prepare the Baking Pan
Preheat the oven to 350°F (175°C).
Grease a rectangular baking pan or line it with parchment paper.
Take the larger portion of dough from the refrigerator and press or roll it evenly into the bottom of the pan.
Try to create an even layer without making it too thin.
4. Add the Jam
Spread the jam evenly over the dough.
Apricot jam is a classic choice, but raspberry, plum, cherry, or mixed berry jam can also work beautifully.
If your jam is particularly thick, warm it slightly before spreading.
Leave a small border around the edges.
5. Grate the Dough Over the Jam
Take the chilled portion of dough from the freezer.
Using the large holes of a box grater, grate the dough directly over the entire surface of the jam.
Try to distribute the grated dough evenly so that some jam remains visible between the pieces.
This grated topping is what gives the tart its characteristic appearance.
6. Bake
Place the pan in the preheated oven.
Bake for approximately 30–40 minutes, or until the top becomes lightly golden and the edges are beautifully browned.
Don’t worry if the jam bubbles slightly during baking—that is part of the charm of this pastry.
7. Cool and Slice
Allow the tart to cool completely in the pan.
Once cool, cut it into squares or rectangular slices.
Finish with a generous dusting of powdered sugar.
Why You’ll Love This Hungarian Tart
This pastry is especially appealing because it combines several textures in one simple dessert.
The bottom is tender and buttery, the middle is sweet and fruity, and the grated topping becomes lightly crisp and crumbly as it bakes.
It is also an excellent recipe for using homemade or leftover jam.
Best Jam Choices
Several fillings work beautifully:
Apricot – classic and slightly tangy
Raspberry – bright and fruity
Plum – rich and traditional
Sour cherry – wonderfully tart
Strawberry – sweeter and family-friendly
Mixed berry – colorful and flavorful
A slightly tart jam is particularly good because it balances the sweetness of the pastry.
Tips for Perfect Grated Jam Biscuit
Chill the topping dough well. Firm dough is much easier to grate and produces a better topping.
Don’t use too much jam. An excessively thick layer can make the pastry difficult to bake and slice.
Let it cool completely. The jam needs time to set before cutting.
Don’t overbake. The grated topping should be golden rather than dark brown.
Use good-quality butter. Because the dough contains relatively few ingredients, the buttery flavor really comes through.
How to Serve It
Hungarian Tart is delicious served at room temperature with:
Coffee
Black tea
Hot chocolate
Vanilla ice cream
Whipped cream
Fresh berries
A simple dusting of powdered sugar is usually all this rustic pastry needs.
Storing Hungarian Tart
Store the cooled tart in an airtight container at room temperature for a couple of days.
For longer storage, refrigerate it in a covered container.
The pastry can also be frozen in individual portions and thawed before serving.
Final Thoughts
Hungarian Tart (Grated Jam Biscuit) is a beautiful example of traditional Hungarian home baking: uncomplicated ingredients transformed into something wonderfully comforting.
With buttery shortcrust pastry, a layer of fruity jam, and a golden grated topping, this old-fashioned dessert is perfect for afternoon coffee, family gatherings, or a festive Hungarian dessert table.
Simple, nostalgic, and irresistibly jammy—this is the kind of Hungarian pastry that disappears quickly from the plate. 🇭🇺🍓
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