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.
I think I may have over filled mine with too much jam as some of it leaked out but my tarts were quite small so depending on how big you make your tarts in the tin and how much pastry you cut with your cutter.
I will defiantly be making these again while I’m stuck indoors during the quarantine.
I hope everyone is keeping safe at home.
Jam Tarts
Ingredients
- 125 g plain flour
- Pinch salt
- 55 g butter
- 2 tbsp cold water
- 1 tsp Jam
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. Try to work quickly so that it does not become greasy.
- Using a knife, stir in just enough of the cold water to bind the dough together.
- Wrap the dough in cling film and chill for 10–15 minutes before using.
- 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. Stamp out shapes from the leftover pastry to decorate the tarts, if you like.
- Bake at 200C/180C fan/gas 6 for 12-15 mins, until the pastry is golden
