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 beginner bakers.
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Servings: 12
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.
A round 7.5cm (3-inch) with fluted-edge cutter is what I use.
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.
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