Cookies, Biscuits & Bars
Strawberry, Lemon and Almond Hungarian Tart
A delicious, crumbly shortbread base and crumble encase a jammy, strawberry middle.
While the origins of its name remain something of a mystery, the Hungarian Tart has become synonymous with Diwali and is a staple in many of the sweet parcels lovingly shared with family and friends. Growing up, no Diwali felt complete without receiving a parcel containing a Hungarian Tart, making it one of the treats I most associate with the celebration.
With its buttery shortbread base and topping encasing a generous layer of jam, it's easy to see why this bake has become such a beloved favourite. That said, I often find some versions a little too sweet for my taste. To bring a touch of freshness and balance, I've added strawberries to the filling, which provide a subtle brightness that complements the rich, buttery crumble beautifully.
One of the things I love most about this recipe is how adaptable it is. Raspberry jam paired with orange zest and a hint of cinnamon would be wonderful, while apricot jam and coconut make for another delicious variation. I enjoy experimenting with different flavour combinations so much that I even created a plum and pistachio version.
As much as I adore this recipe for the nostalgia it brings, I also love how effortlessly it comes together. Everything is mixed in one bowl with nothing more than a wooden spoon, making it as simple to prepare as it is satisfying to eat. Since first sharing this recipe for Diwali in 2025, countless readers have told me it's the best Hungarian Tart they've ever made or tasted. I hope you'll give it a try and discover for yourself why it has become such a favourite in my kitchen.
Other recipes
If you loved this recipe, then make sure to try out the below recipes:
Plum and Pistachio Hungarian Tart
A new take on a classic Hungarian tart – the deep purple jam contrasts beautifully against the pistachio shortbread.
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Chai-Spiced Millionaire's Shortbread
A crisp, buttery base flavoured with chai spices meets a gooey caramel layer, all finished off with a thin melting of dark chocolate.
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Date and Nut Caramel Bars
These date and nut caramel bars are gooey, but have a wonderful texture thanks to the nuts and seeds included in them.
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My Ultimate Diwali Biscuit Series
A roundup of some of the most delicious biscuits I have baked for Diwali, from new inventions to tried and tested family classics.
View recipeThe recipe
Strawberry, Lemon and Almond Hungarian Tart
adventureswithsugar.com/strawberry-lemon-and-almond-hungarian-tart/
Method
Method: Hungarian tart
- Preheat the oven and prepare the tin: Preheat the oven to 200˚ Celsius. Grease and line the base of a 20cm square baking tin. The jam can cause some sticking, especially along the sides of the tin, so please do not skip this.
- Make the base: Place all the ingredients, except the melted butter and flaked almonds into a large mixing bowl. Pour in the melted butter and cut through the mixture with a butter knife until it comes together. The mixture can be clumpy, but this is fine and is wanted for the crumble.
- Set aside the crumble: Remove 130g of the dough and set in the fridge to use as the crumble, later.
- Bake the base: Press the base down into the tin. Dock the base with a fork (i.e. poke little holes in with a fork) and place in the oven to bake. Bake for 25 minutes, until the base is slightly tan and the edges of the shortbread are turning a golden brown.
- Prepare the strawberries: Whilst the base is baking, and the crumble is chilling, begin by preparing the strawberries. Dice the strawberries into little cubes, you do not want them to be too chunky. Add in the lemon juice and icing sugar and mix to combine. Set aside to macerate.
- Lower the oven temperature: Remove the base once baked and reduce the oven to 180˚ Celsius.
- Add on the jam and strawberries: Spread half of the jam onto the base. Then add the strawberries onto the jam, being mindful to remove any excess liquid from the strawberries. This will make the base soggy. Finally, spread on the remaining jam over the fresh strawberries.
- Add on the crumble and bake: Remove the remaining dough from the fridge and sprinkle over the jam. Try not to crumble it too finely as you want some texture. Then throw on some flaked almonds for additional texture. Bake for 20 minutes until the top begins to turn brown.
- Dust with icing sugar and serve: Let the Hungarian tart cool completely before lifting out of the tin. Then dust with a bit of icing sugar, slice into squares and serve.
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