|Nutritional Guidelines (per serving)|
|Servings: 12-18 Tarts (12-18 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Jam tarts, it seems, have been around forever and any historical reference to them appears at the same time sugar was available for jam making (honey, though sweet is no good for making jam). As sugar in any form was costly, the simple jam tart had quite a status symbol. The tarts no longer carry such celebrity and have been out of fashion for quite some time but I for one am happy to see them making a comeback. You can substitute ready-made shortcrust pastry dough to save time, or follow our recipe below (and read these tips!) to make pastry crust from scratch.
Watch Now: Easy Recipe for Traditional Jam Tarts
- For the Pastry Crust
- 8 ounces plain flour
- Pinch of salt
- 4 ounces butter (cubed, or an equal mix of butter and lard)
- 2 to 3 tablespoon water (cold)
- For the Filling
- 1/2 cup strawberry jam (or any fruit jam, or lemon curd)
Gather the ingredients.
Preheat the oven to 350 F/180 C Gas 4. Lightly grease a 12-hole tart mold with a little butter.
Make the Pastry Crust
Put the flour, cubed butter, and the pinch of salt into a mixing bowl.
Working as quickly as you can, rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Add the water 1 tablespoon at a time to the mixture and using a cold knife stir to bind the pastry together. Stop when the pastry comes together so it is not too sticky.
Wrap the dough in clingfilm and chill for a minimum of 15 minutes, up to 30 minutes.
The dough can also be made in a food processor by mixing the flour, butter, and salt in the bowl of the processor on a pulse setting. Add water and wrap as above.
Assemble the Pies
Unwrap the pastry onto a lightly floured work surface and roll to a 1/4-inch thickness.
Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mold. Gently press one disc into each hole.
Place a heaped teaspoon of jam or lemon curd into the pastry-lined tins. Be careful not to overfill as the jam will spill out when hot and burn.
Repeat until all the pastry is used up—you can squish the pastry trimmings back together and re-roll several times, so don't worry, just make sure you rest the pastry circles before cooking.
Bake in the preheated oven for 15 mins or until golden brown. Remove from the oven and leave to cool completely.
Once cooled, serve and enjoy!
- We know it's tempting to take a bite right away, but do NOT eat these while hot or you may burn your mouth. (The jam stays hot for a long time.)
- If you need to make these in a flash, use a store-bought shortcrust pastry dough.