Jam tarts are a timeless classic, no matter how old you get in life jam tarts will always be a good. Homemade warm jam tarts are my favourite. These were a last-minute bake because I had some shortcrust pastry leftover from a spicy pepperoni quiche I made for my mum.
I used strawberry jam but you can use any flavour jam or marmalade or even syrup. My mum used to make us syrup tarts when we were kids and they were always so yummy. These are so simple and great to do with the children to keep them entertained during these times. Making the pastry is a good hands on make that its great for kids to learn.
I only made 12 but you can make as many as possible until all the pastry is used up. I used mine up by adding little flowers to the tops of mine but you don’t have to this. You can freeze any pastry that you have leftover if you don’t want to make to many tarts and get it out when your ready for some more.
Jam Tarts
Ingredients
- 150 g Plain flour
- Pinch Salt
- 75 g Unsalted Butter Cold
- 2 tbsp Cold Water
- 2 tbsp Caster Sugar
- 1 tsp Jam Any flavour you like
Instructions
- Put the flour and salt in a large bowl and add the cubes of butter.
- Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.
- Add in the caster sugar and mix until fully incorporated. Using a knife, stir in just enough of the cold water to bind the dough together.
- Wrap the dough in cling film and chill in the fridge for 15 minutes.
- Preheat the oven at 200C/180C fan/gas 6 once you are ready to start rolling the pastry out.
- Roll out the shortcrust pastry on a lightly floured surface to just under the thickness of £1 coin. Stamp out 12 circles using a pastry cutter and line a muffin tin.
- Prick with a fork and spoon 1 tsp jam into each tart case.*
- Bake for 12-15 mins until the pastry is golden and the jam is bubbling a little bit.
