So far we are not snowed in. But Epiphany dinner had to be canceled, the roads are bad and well even a jam tart isn't worth venturing out it this weather.
I should be in the kitchen, dutifully wrapping and bagging our dinner to be frozen until a more agreeable time. Grateful to be safe and warm, though alone....we can handle that, winter weather has ruined many plans over times, I think that the Three kings will understand.
To my gentle readers
Hope your day was filled with good things
and the Three kings Camels filled your shoes with nice things also.
SigASSn up for daily recipes and kitchen tips
An old English Epiphany (January 6) tradition, this star-shaped Epiphany Tart features multicolored jams that are meant to evoke a beautiful stained glass window! As well as being very pretty, the tart is delicious and simple to make.
There seem to be two types of people when it comes to Christmas decorations: those who love them and loathe to take them down on Twelfth Night (January 5) and those who can’t wait to see the end of them and enjoy seeing their house back to normal. If you are one of the former or one of the latter who enjoys baking, this is a neat little project that can extend the festive season, and, let’s face it, we need all the extra enjoyment we can get!
Epiphany Tart is made in a star shape and is used to celebrate Epiphany (January 6) and the arrival of the Three Kings to the Nativity (Matthew, 2 1–12.) It is a very old recipe dating back to the beginning of the 18th century and is really just a jam tart using multiple fruit jam flavors. This treat was considered a delicacy in the Victorian age.
Originally (and interestingly), this tart gave a few hidden insights into the household’s social standing and was apparently noted among the neighbors. It showed how devout the family was and how well they were managing. The tart has 13 spaces—meant to symbolize Jesus and the twelve disciples—and a different jam was supposed to fit each one. You were doing pretty well in the 1800s if you could rustle up that amount of jam (even today, I only managed 5!).
The Epiphany Tart is an easy recipe, fun to do with kids, and takes you back to those lovely days of summer—especially if you harvested and canned your own fruit.
Use your favorite pastry recipe or brand, or follow the directions for homemade dough below. While the tradition is 13 different jams, fit in as many as you wish (or have on hand)! My favorites are blackberry, raspberry, fig, cherry, and apricot; check out our Jelly Making Guide if you would like to make your own bespoke jellies. You can also use marmalade, preserves, or even lemon curd.
Pastry Dough
Jam Tart
- Preheat oven to 375°F.
- Butter a 9” pie or tart tin or plate.
- On a lightly floured surface, roll the dough so it will fit into the pie or tart pan. Reserve a fifth of the pastry to make your star shape.
- Press the dough gently into the tart pan(s) and partially up the buttered sides, trimming away any excess that hangs over the edges.
- It is easiest to make a 6-point star shape which gives the traditional 13 spaces. To make the 6-point star, take the leftover dough and roll it into a long rectangle. Then cut in strips and arrange the strips in the pie or tart pan as shown in the photo, pinching the dough so it makes walls that are high enough to hold pockets of jam.
- Bake tart for 25 minutes. Remove and spoon the different jams into each space between the latticework strips. If you warm the jam first, it will be easier to spoon in.
- Make sure the jam does not bleed into the next segment.
- Brush the pastry with a little milk. Bake another 10 minutes until the jam is set and the tart is lightly browned.
- Cool on a rack until ready to serv
