Jam Tarts
Easy Jam Tarts made with homemade shortcrust pastry and sweet jam filling. A traditional British recipe that’s quick to make and perfect for beginners.
Jam Tarts are one of those bakes that could not be simpler, but always seem to hit the spot.
With just a bit of shortcrust pastry and a spoonful of jam, you’ve got a classic treat that’s been loved for generations. They became especially popular during the Victorian era, when jam was a staple in most kitchens and simple, economical bakes like this were part of everyday life.
And honestly, that’s probably why they’ve stood the test of time!
What I love about Jam Tarts is how easy it is to make your own. Raspberry, strawberry and apricot are the usual favourites, but you can use just about any jam you’ve got to hand. Lemon curd works brilliantly too, if you fancy something a bit different.
They’re also a great starting point if you’re new to baking. Or, if you’re already a pro and after something a bit more indulgent, my Scottish Strawberry Tarts or Custard Tarts use a similar base but take things up a notch.
Tips for Traditional Jam Tarts:
• Use the Right Tray: A shallow bun tray works best. Muffin tins are often too deep, meaning you’ll need more jam and can end up with an uneven bake.
• Chill if Needed: If your pastry is feeling soft, chill it before baking. This helps the tarts hold their shape and stops the pastry shrinking too much.
• Loosen the Jam: Add a little hot water to your jam before using. This helps stop it from setting too firm or going a bit toffee-like in the oven.
• Seedless Jam is Best: Generally speaking, seedless jam is best for Jam Tarts. Seeds in your jam can take away from the crispness of the pastry and mean your jam doesn’t set as expected.
• Don’t Overfill: A teaspoon of jam is usually plenty – too much and it’ll bubble over the sides as it bakes.
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Jam Tarts
INGREDIENTS
- 175 g Block Margarine or Butter
- 65 g Caster Sugar (Superfine Sugar)
- 250 g Plain Flour (All-purpose Flour) (plus extra for dusting)
- 340 g Seedless Jam (Seedless Jelly) (raspberry, strawberry, apricot…)
EQUIPMENT
- Small Bowl(s)
INSTRUCTIONS
- Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F). Generously grease a 12-cup bun tray with some excess butter/margarine and dust it with a little bit of flour, and set it aside.
- In a large bowl, cream together the caster sugar and butter/margarine until light and fluffy. Add the flour and mix to create a dough – you may need to use your hands.
- Transfer the dough to a floured surface and gently knead until it is smooth. Wrap the pastry in clingfilm and pop it in the fridge to firm up for 30 minutes.
- On a lightly floured surface, roll the dough to around 5mm thick. Using a cutter slightly larger than the hole on your bun tray, cut the pastry into circles.
- Place each circle into your prepared bun tray, ensuring they are moulded to the bottom and edges of the bun tray, taking care not to trap air under the pastry.
- Add the jam to a bowl (if you are using multiple jams, use a separate bowl for each), then add a couple of spoonfuls of hot water to the jam(s), and mix well.
- Spoon the jam into each prepared pastry cup until nearly full, but leaving a little space at the top – about 1 full tablespoon is usually enough.
- Bake in your pre-heated oven for 15-18 minutes until the pastry edges are golden. Be careful when removing from the oven as the jam will be very hot and runny.
- Leave to cool completely in the tray before serving.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
NOTES:
Storage:
Store your Jam Tarts in an airtight container at room temperature for up to 2-3 days. They are best enjoyed on the day they are made, while the pastry is still crisp.Freezing:
Jam Tarts can be frozen for up to 3 months. Freeze in a single layer before transferring to a container. Defrost at room temperature and enjoy the same day. The jam may loosen slightly once thawed.Substitutions:
- Jam: You can use any jam you have, but seedless jams are preferable. Lemon curd is also another favourite.
Jam Tarts are small pastry tarts filled with jam, usually made using shortcrust pastry. They’re a traditional British bake, known for being simple, quick, and made with just a few ingredients.
Jam Tarts are made by lining a bun tray with shortcrust pastry, adding a small spoonful of jam, and baking until the pastry is golden and the jam is set.
This usually happens when the tarts are overfilled. Stick to about about 2 tablespoons of jam per tart to prevent it from bubbling over during baking.
Raspberry, strawberry and apricot are the most traditional choices, but you can use any jam you like. Seedless jam is preferable, though.
Yes, ready-made shortcrust pastry works well if you want to save time. However, homemade pastry will give you the best flavour and texture.
You can, but they will be quite different. Puff pastry gives a lighter, flakier texture, whereas traditional Jam Tarts use shortcrust pastry for a firmer base.
Free-from & Vegan:
Gluten-free: To make gluten-free Jam Tarts, you can swap the plain flour in the pastry for a gluten-free plain flour. I haven’t tested this myself, but I know people have had success with this swap in some of my other pastry recipes, so it should work here too.
Nut-free: This recipe is naturally nut-free, but always check the labels on your jam and any shop-bought pastry to be sure.
Dairy-free: To make dairy-free Jam Tarts, simply use a dairy-free block margarine instead of butter in the pastry.
Vegan: To make vegan Jam Tarts, use a dairy-free block margarine in place of butter in the pastry.
N.B. Any advice or suggestions to make recipes “free-from” or vegan are purely that – suggestions. Please be careful to double-check all ingredients individually, taking extra caution when serving to those with allergies & intolerances.
For more info on common food allergies, please see food.gov.uk | For more info on coeliac disease, please see coeliac.org.uk | For more info on a vegan diet, please see vegansociety.com
Jesus I might be an amateur baker but not a beginner I found this dough so hard to work with. Followed the recipe but in the end I gave up. Think I added half a ton of flour but it was still sticky. Won’t be using this recipe ever again
tried this recipe. found it broke up when i rolled it ou but didn’t cool it first
result was pastry just like it should be for jam tarts.
perfect.
Followed recipe to the letter, yet the dough was impossible to work with, I tried chilling it in the fridge for a while, finally added flour on the marble pastry board while rolling out the dough, but when I finally managed (with great difficulty) to put the pastry in the muffin cups, it came out very dry and tasteless. Not going to try this recipe again.
Hooray finally made the custard tarts ..Tried many recipes to no avail but this one is the best of the best ..And more so because they are my Hubby’s favourite..Here’s a thumbs-up from him too Thank you for this great recipe..Jam tarts next
What is the US equivalent of a bun tray?
A shallow muffin pan