- July 2011
- Makes 12
- Takes 15 minutes to make, 10-12 minutes to cook, plus chilling
Jam tarts are so easy to make, a real family favourite. You can use any jam you like and, if you like, use shop-bought sweet shortcrust pastry too.
Or, for a cute twist, buy yourself a heart-shaped cutter, then try out our heart jam tarts. The Queen of Hearts would be proud.
- 6.2g (3.8g saturated)
- 22g (11.3g sugars)
- 150g plain flour, plus extra to dust
- 1 tbsp caster sugar
- 80g chilled unsalted butter, cut into cubes
- 1 medium free-range egg yolk
- 12 tbsp jam
- Vanilla ice cream to serve
- Sift the flour into a bowl with the sugar and a pinch of salt. Rub the butter into the flour until it resembles fine breadcrumbs.
- Using a knife, mix the yolk and 2-3 tbsp ice-cold water into the dough until just wet enough to come together into a ball. Knead briefly until smooth, then flatten into a disc. Wrap in cling film. Chill for 10-15 minutes.
- Preheat the oven to 200°C/fan180°C/gas 6. Roll out the pastry on a lightly floured surface to the thickness of a 20p coin, then cut out 12 rounds with an 8cm fluted cutter.
- Put the rounds in a non-stick patty tin. Drop 1 tbsp jam into each. Chill until ready to bake.
- Bake for 10-12 minutes until the pastry is cooked and the jam bubbles. Remove the tarts to a wire rack. Serve warm with ice cream.
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