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Dorothy Hartley, Cattern Cakes & Lace and a Victorian Epiphany Tart Recipe

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Epiphany Tart Recipe

Dorothy Hartley, Cattern Cakes & Lace

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Victorian Epiphany Tart Recipe

Dorothy Hartley, Cattern Cakes & Lace and a Victorian Epiphany Tart Recipe

One of my favourite books is “Food of England” by Dorothy Hartley, a veritable treasure trove of food, ingredients, customs, traditions, rural activities, crafts, foraging identification all accompanied with beautifully executed line drawings. The book is not just a recipe book, but an essential almanac covering the regional foods of Britain with charming observations about local traditions as well as intricate explanations of different cuts of meat, shapes and styles of English bread and even illustrations of regional sheep and cattle. In short, it’s a historical account of how life was over 60 years ago, recorded in journalistic detail and with a certain amount of humour, as such was Dorothy Hartley’s way. One of my favourite phrases from the book sums up exactly how I feel about English (and British) food, “English cooking is old-fashioned, because we like it that way” Dorothy says, and I wonder how many other people feel just the same way……it’s our historical basis for many a modern dish and the foundation of our culinary culture.

Bargees Pail - Dinner - Dorothy Hartley

From the unusual “Bargee’s Pail”, how to cook a meal on a barge in a pail (bucket) to a collection of wooden spoons and how to make a stargazy pie, the illustrations bring to life methods and recipes from a fairly recent but almost forgotten era. Dorothy’s words are what I engage with when reading the book, and her observation and passion are always evident, but, the drawings are fascinating and extremely varied in their subject manner, so even a collection of saws and outdoor paraphernalia are included for those who are keen to follow a bucolic lifestyle in the country. Amongst the recipes for “Yorkshire Shrimp Teas”, “Ancestral Apple Pie”, “Buttered Crumbs” and “Orange-Flower Cream” there is a recipe, or should I say recipes, for intricate “Jam Tarts”, of which one is “Epiphany Tart”. An Epiphany Tart is made with thirteen different colours and types of jams, and sits in a star shape lattice-work, that obviously represents the star that led the Three Kings to pay homage to the baby Jesus and leave their gifts to him.

Epiphany Tart Star Shape

My recipe for Epiphany Tart today was made with NINE different jams and preserves, it was all I could muster at the time, but, it still looks wonderful, and as it should, like a stained glass window of glowing conserves and preserves. The recipe is an adapted one that I discovered in another favourite book of mine, “Cattern Cakes and Lace” by Julia Jones and Barbara Deer; a much slimmer volume of traditional British recipes than Dorothy’s Food in England, this book is also beautifully illustrated with snippets of poetry, local ditties and anecdotes. Entertaining as opposed to being scholarly, it’s nevertheless a beautiful book with some wonderful historic recipes that follows the Christian year. As well as today’s Epiphany Tart recipe, I have made numerous other recipes from the book including the title recipe for Cattern Cakes, which are traditionally made on St Catherine’s Day in November.

Victorian Epiphany Tart Recipe

But back to today, the 6th of January, which is Epiphany of course; I made this intricate jam tart yesterday, and then invited some friends over to enjoy a slice or two with a cup of tea in the afternoon. Although Victorian housewives would have used up to thirteen different jams for their tarts, which would have been entered into “Church Supper” contests, I managed nine different jams and preserves. My nine jams comprised: three fruit marmalade, ginger marmalade, cherry jam, raspberry jam, blackcurrant jam, greengage jam, fig jam, rhubarb jam and strawberry jam. I was disappointed that I didn’t have any lemon curd, but I still think that the colours and flavours were diverse enough to create quite a stunning jam tart.

Epiphany Tart Jams

Although I am in France at the moment, I return back the UK tomorrow, where the Galette des Rois are served on the 6th January, it’s this humble English Jam Tart that I am making for today……a little bit of home as I take down the last decorations and toast the Three Kings. For other Epiphany recipe ideas, why not try my King Cake: Rosca de Reyes, Wassail or my recipe for Curried Beef & Apricot Pie with a Salt Glaze Crust. I’ll be travelling tomorrow and working in London on Thursday, but I’ll be back with more news and recipes at the end of the week. Karen  

Epiphany Tart

Victorian Epiphany Tart (Jam Tart)

Print recipe
Victorian Epiphany Tart (Jam Tart)
Serves 8 slices
Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes
Dietary Vegetarian
Meal type Dessert, Snack
Misc Child Friendly, Pre-preparable, Serve Cold, Serve Hot
Occasion Casual Party, Christmas, Formal Party
Region British
By author Karen S Burns-Booth
A traditional Victorian tart recipe that was made specially for Epiphany and Church Suppers; housewives would vie with each other to make the prettiest and most intricate designs. Historical note: Tradition says that you should use thirteen different jams to fill the thirteen spaces - one for Jesus and the remaining twelve for his disciples.

Ingredients

  • 225g (8ozs) shortcrust pastry
  • Approximately 150g (6ozs) assorted jams, preserves and marmalade (such as lemon curd, marmalade, raspberry jam, strawberry jam, blackcurrant jam, ginger marmalade, fig jam, plum/greengage jam, mixed berry jam etc)

Note

A traditional Victorian tart recipe that was made specially for Epiphany and Church Suppers; housewives would vie with each other to make the prettiest and most intricate designs. Historical note: Tradition says that you should use thirteen different jams to fill the thirteen spaces - one for Jesus and the remaining twelve for his disciples.

Directions

Step 1 Pre-heat oven to 200C/400F/gas mark 6. Butter a 23cm/9" pie or tart tin or plate.
Step 2 Roll out the pastry on a floured board and line the pie tin/plate with it, trimming off any excess that hangs over the edges.
Step 3 With the pastry trimmings, roll them out into a long rectangle and cut them into strips; arrange the strips in the tart base, as shown in the photo, into a star shape, and spoon the different jams into each space between the latticework strips. Note - if you warm the jam first it will be easier to spoon in.
Step 4 Bake for between 25 and 30 minutes, until the pastry is cooked and golden brown. Allow to cool slightly, as the jam will be hot, and serve in wedges with cream or custard.
Step 5 I used: Marmalade, Ginger Marmalade, Greengage Jam, Raspberry Jam, Strawberry Jam, Rhubarb Jam, Fig Jam, Blackcurrant Jam and Cherry Preserve.

Epiphany Tart

A traditional Victorian tart recipe that was made specially for Epiphany and Church Suppers; housewives would vie with each other to make the prettiest and most intricate designs. Historical note: Tradition says that you should use thirteen different jams to fill the thirteen spaces - one for Jesus and the remaining twelve for his disciples.

Epiphany Tart

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Comments

  2. Dominic says

    such a pretty and simple idea and a lovely colourful one too to bring some well-needed colour into this drab world at this time of year… i’ve SO many posts of yours to catch up on since i’ve got back from California… all look gorgeous!… Happy New Year to you darling xxx

    Reply

  3. Kirsten Lauridsen says

    Hi Karen,

    I must try out this tart with some of my many home-made jams 🙂 Three Kings Day is not celebrated at all here in Denmark, but it could become a good reason to enjoy some cake.

    Kirsten

    Reply

    • Karen says

      Thanks David! Yes it is a bit different to normal plum jam, it has a slightly sourer taste than normal plum jam and tastes more “plummier” if that makes sense! Karen

      Reply

  12. Deena kakaya says

    This looks so tempting Karen. I particularly like that it reminds me of the tarts of my childhood, though yours looks far more elegant and bursting with quality x

    Reply

    • Karen says

      Aw thanks so much Deena, I bet your jam tarts are just as tasty – it’s just nice to makes something very traditional sometimes and with a wonderful history to support it too. Karen

      Reply

  14. Choclette says

    I’ve never seen this before Karen., what a perfectly splendid idea. It takes the humble jam tart up to a completely new level. Much easier to make than a King cake too 😉

    Reply

  15. Karen says

    Thanks Choclette, yes, MUCH easier than a King Cake and just as tasty and delicious in its own way! Plus, it’s a recipe with wonderful historical provenance too.

    Reply

  18. Dave O'Hara says

    Thanks for this. It makes my mouth water. The only thing is i’d probably feel like eating it ALL at once, which would be no good for the diet 😉

    Nice blog by the way, i’ll dip in every now and again as time allows.

    Dave from Durham

    Reply

  20. Anastasia-Camille says

    This is lovely. All I can see is a Magen David, or Star of David, so I’m hoping to make this for one of the appropriate Jewish Holidays. I am physically disabled (very mobility impaired and chronic level 10 pain), and cooking is extremely difficult for me, so would it be terrible to use store-bought French preserves? I will for obvious reasons not be using 13 different flavours, how many do you recommend to make it look pretty? I’ve been reading through your posts, and I adore this blog and its title.

    Reply

    • Karen Burns-Booth says

      HI Anastasia-Camille!
      Thanks so much for your lovely comments about my blog – it’s wonderful to see you here.
      Shop bought French preserves are just fine and I would say between 4 and 5 different preserves would make it look pretty!
      Karen

      Reply

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