|Nutrition Facts (per serving)|
|Servings: 6 to 9|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 7g||33%|
|Total Carbohydrate 31g||11%|
|Dietary Fiber 1g||3%|
|Total Sugars 9g|
|Vitamin C 2mg||8%|
|*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 are a perfect beginner baking recipe since they only require a few ingredients and less than an hour to make. You can substitute ready-made shortcrust pastry dough to save time or follow our recipe below to make pastry crust from scratch. Just fill with a little jam or, for lemon tarts, use lemon curd.
The tiny tarts are a delicious teatime treat and look lovely as part of a daytime party spread. Fill every few with a different kind of jam for lots of color and plenty of flavor options. They're a fun treat to stick in a lunch box, too.
Click Play to See This Traditional Jam Tart Recipe Come Together
For the Pastry Crust:
8 ounces all-purpose flour
1 pinch salt
4 ounces butter (or an equal mix of butter and lard), cubed
2 to 3 tablespoons water, cold
For the Filling:
1/2 cup strawberry jam (or any fruit jam or lemon curd)
Note: While there are multiple steps to this recipe, these tarts are broken down into workable categories to help you better plan for preparation and cooking.
Make the Pastry Crust
Gather the ingredients.
Preheat the oven to 350 F / 180 C Gas Mark 4. Lightly grease a 12-hole tart mold with a little butter.
Mix the flour and salt in a mixing bowl. Add the cubed butter.
Working as quickly as you can, use a pastry blender or your hands to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the water to the mixture 1 tablespoon at a time and use a cold knife to stir and bind the pastry together. Stop when the pastry comes together.
Wrap the dough in cling film and chill for a minimum of 15 minutes or up to 30 minutes.
Assemble the Tarts
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 the discs of dough into each mold.
Place a heaped teaspoon of jam or lemon curd into the pastry-lined tins. Be careful not to overfill as the jam will bubble out when hot and burn.
Repeat until all the pastry is used up—you can squish the pastry trimmings back together and reroll as needed.
Bake in the preheated oven for 15 minutes or until golden brown. Remove from the oven and leave to cool completely.
Once cooled, serve and enjoy.
- 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.
- If you need to make these in a flash, use a store-bought shortcrust pastry dough.
- We know it's tempting to take a bite right away, but do NOT eat these while hot because you may burn your mouth (the jam stays hot for a long time).
- Jam tarts can be frozen for up to three months after they've been baked and cooled completely. Store in an airtight container and thaw in the fridge before enjoying.
Why Did My Jam Tarts Shrink?
All pastry shrinks as it cooks since some of the liquid evaporates as it cooks. However, if your tarts are shrinking quite a bit, it may be because you have overworked your shortcrust pastry. Mix or process the dough just enough to bring it together, and don't roll and reroll it too many times.