Jam tarts
  • Serves icon Makes 12
  • Time icon 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.

Nutrition: per serving

Calories
144kcals
Fat
6.2g (3.8g saturated)
Protein
1.6g
Carbohydrates
22g (11.3g sugars)
Fibre
0.6g
Salt
0.2g
Calories
144kcals
Fat
6.2g (3.8g saturated)
Protein
1.6g
Carbohydrates
22g (11.3g sugars)
Fibre
0.6g
Salt
0.2g

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

Method

  1. 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.
  2. 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.
  3. 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.
  4. Put the rounds in a non-stick patty tin. Drop 1 tbsp jam into each. Chill until ready to bake.
  5. 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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