Jam Tarts – homemade sweet and sticky jam in a crisp sweet pastry tart case!
Hello bakers! I’ve been making homemade jam for a few years now, I just love the whole process. You can make any type of jam you like and it is 100% better than any shop bought alternative! Using the jam to make classic jam tarts seemed like the prefect idea as well. I remember when I was younger I loved eating jam tarts. Strawberry was my favourite followed closely by the lemon jam tart. I thought they were so moorish and I was always so tempted to have another. Still am!
Making jam tarts is super easy and really great fun, especially if you have any little hands around to help you out. I often make a batch of jam tarts with any left over pastry from a larger tart too, it’s a great way to use up pastry! If you’re making the pastry from scratch its definitely worth it, in my opinion. You can however buy ready made sweet shortcrust pastry if you’d like. If you’re looking for a baking project that’s quick and delicious then look no further than these scrumptious jam tarts. So cute and incredibly yummy!
If you want to make your very own homemade jam then I have a recipe for Plum Jam already on my blog. However you can always use your favourite pre made jam. I am a huge fan of bramble jelly as well – YUM! Bramble Jelly on toast is my idea of toasty heaven, my Grandad always used to make this for us and I’ve loved it ever since.
What makes the classic Jam Tart so good you ask?
It’s a super simple and quick bake, a definite classic. The pastry is crisp and sweet and the jam is even sweeter, they look so delicate but they pack a great flavour that everyone will enjoy! I really hope you’re inspired to give this recipe a go, I think they’re amazing.
For the pastry:
- 125 g Unsalted butter, cubed
- 250 g Plain flour
- 75 g Caster sugar
- 1 medium Egg
For the filling:
- 150 g Jam
To make the pastry:
- In a large bowl run the butter and flour together. Use your fingertips to do this and continue until the mix resembles breadcrumbs.
- Shake the bowl to check for any larger lumps of butter.
- Stir in the sugar.
- Beat the egg in a separate bowl. Pour in the egg to the flour mix and bring together with your hands to make a dough.
- Knead the dough for a couple of minutes until smooth. Cover with cling film and chill in the fridge for 30 minutes.
To make the jam tarts:
- Preheat the oven to 180c fan/ 200c. Lightly grease a mini tartlet tin or any shallow multi hole tin.
- Roll out the pastry dough to a thickness of 5mm. Use a fluted or plain cutter that is at least 2cm bigger than the tartlet hole. Cut out the circles and push down into the holes.
- The pastry will make at least 12 mini tarts but this could be more or less depending on the size of your tin.
- Once you’ve cut out the pastry and filled all the holes in the tin. Spoon in 1 heaped teaspoon of the jam into each tart case.
- Bake for 12-15 minutes or until the pastry is golden brown. Allow to cool in the tray before moving.
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