Jam tarts are so easy to make. You can use any jam you prefer and, if you like, use shop-bought sweet shortcrust pastry too.
- Family favourite: Jam tarts are a classic British recipe and crowdpleasing bake for tea time, picnics, birthday parties, afternoon tea, bake sales and lunch boxes.
- Simple to follow: This recipe is ideal for making with children as a fun activity as it’s so easy. They can get involved rubbing the butter into the flour and kneading the pastry dough. It’s also useful if you need a sweet treat in a hurry – use ready-made pastry to cut prep time down even further.
- Customisable: Use your favourite jam as a filling or a mixture of jams. Strawberry, raspberry, blackcurrant and apricot are traditional. Or use homemade jam to elevate your tarts.
For a cute twist, buy yourself a heart-shaped cutter, then try out our heart jam tarts. The Queen of Hearts would be proud.
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Ingredients
- 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
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Method
- 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.
Nutrition
- 144kcals Calories
- 6.2g (3.8g saturated) Fat
- 1.6g Protein
- 22g (11.3g sugars) Carbs
- 0.6g Fibre
- 0.2g Salt
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