All jars should be filled to the brim. Do not top up old jam.

Take care to use the correct jar size – no fancy shapes!

All jars should be cleaned and labelled with date, month, year and contents.

No commercial names to appear on the jar or lid. Wax papers to be on all jars, except under plain metal lids.

Lemon Curd should have a cellophane cover, not a plastic or metal one.

Chutney should be made 3-6 months in advance in order to mature.

If making a large, dense loaf, remember to turn oven down a little to avoid a ‘doughy’ result.


Class Exhibit Description
66 Marmalade Nominal 1lb (454g) jar
67 Soft fruit jam Nominal 1lb (454g) jar
68 Stone fruit jam Nominal 1lb (454g) jar
69 Fruit jelly Nominal ½lb (225g) jar
70 Lemon curd Nominal ½lb (225g) jar
71 Chutney Nominal 1lb (454g) jar
72 Bread – Handmade One loaf, recipe of your own choice, no larger than 2lb (900g). Without the use of a bread-maker
73 Flavoured Bread Rolls Six bread rolls with your choice of flavouring. Please label
74 “Canapés to die for!” 12 of your favourite canapés – can be a mixture. (Please remember they will sit out for a while and we don’t want to poison our courageous judges!)
75 Bowl of Cucumber Soup Own recipe
76 Tray bake of your choice 5 pieces
77 Lemon Drizzle Cake Own recipe
78 “A light snack” ‘Showstopper’ cake, decoration only following the theme of “A light snack”
79 Summer thirst quencher Any thirst quenching non-alcoholic drink or punch served in a jug
80 Autumn Fruit Tart Following the recipe below

Highlighted Class is a Sponsored Class

Autumn Fruit Tart


For the pastry

  • 90g (3½oz) butter, softened
  • 65g (2½oz) caster sugar
  • 3 free-range egg yolks
  • 200g (7oz) plain flour, plus extra for dusting

For the filling

  • 2 apples – peeled, cored and thinly sliced
  • 1 pear – peeled, cored and sliced
  • 2 tbsp orange juice
  • 85g (3oz) brown sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cardamon
  • 1½ tbsp cornflour
  • 4 tbsp apricot jam, warmed through
  • You will need an 20cm (8”), deep loose-bottomed tart tin.

Preparation Method

  1. Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until fully incorporated into the mixture.
  2. Mix in the flour until the mixture comes together as a ball of dough.
  3. Tip the pastry out onto a floured work surface and knead briefly until smooth.
  4. Wrap the pastry in cling film and chill for 30 minutes.
  5. Toss the sliced apples and pear with the orange juice. Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornflour. Toss the fruit with the sugar spice mixture and set aside.
  6. Preheat an oven to 190 degrees C (375 degrees F, gas mark 5). Use a 200mm (8”) tart tin with a removable bottom, or, if you’ll be making a free-form tart (galette), lightly grease a baking sheet.
  7. Roll the pastry out on a lightly floured work surface to form a 250mm (10”) circle. Line the tart tin with the pastry or lay on the baking sheet. Arrange the fruit decoratively in the tart pastry. If you’re baking the tart on a baking sheet, leave a 50mm (2”) rim of dough and fold it up over the edge of the fruit (the pastry folds will overlap).
  8. Bake the tart in the preheated oven until the crust is browned and the filling is bubbly (about 30 minutes). Remove the tart from the oven and brush it with the apricot jam.