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.

4.91 from 10 votes

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Course: Dessert, Snack

Cuisine: British

Prep Time: 20

Cook Time: 10

Pastry Chill Time: 30

Total Time: 1

Servings:

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...)

Metric (UK) | Cups (US)

EQUIPMENT

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.

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