Thursday, 15 May 2014

Jam Tarts

It had never crossed my mind to make these before someone asked me to. Jam tarts are something I love and will often pick up in the supermarket but I, for some reason, thought they were too difficult to make. I was completely wrong. I would love to make my own jam to put into the pastry cases but I am yet to venture into the world of jam making. I have dreams of one day having a big enough garden to grow up own fruits and vegetables, so I can make all the jams and soups that I would like. You can use whatever kind of jam you prefer, I used raspberry for one half and strawberry for the other. I didn't put any sugar into the pastry, I find the jam to be sweet enough to be able to exclude it. However, if you want to I will leave the instructions down below. The pastry was so much easier to make than I expected, although if you don't fancy getting it a try or you're stuck for time, you can buy ready made jam tart pastry and all you need to do is roll it out. I made these in a 12-hole cupcake tray and they turned out to be the perfect size. Happy baking! 

What you will need: 

250g plain flour
100g butter
30g sugar (optional)
3-4 tablespoons cold water
Your choice of jam

1. Preheat the oven to 180C/350F/Gas Mark 4 and grease each hole of the cupcake tray really well.

2. Sieve the flour into a large bowl, chop the butter into small cubes, add them to the bowl and rub in with your fingers until the mixture resembles breadcrumbs.

3. If you're adding sugar, put it in now and rub in.

4. Gradually add in the water a tablespoon at a time until the mixture forms together into a ball.

5. Flour your work surface, roll out the dough to be about half a centimeter thick then cut out a circle. Check to make sure your circle fits in your tin, push the pastry into the sides to make it fit perfectly. (I used a glass as a cutter because it was the perfect size, you can get creative.)

6. Fill the pastry cases with jam, I think it took about 2 teaspoons to fill mine but it will depend on the size of your tin.

7. Bake for 12-15 minutes. 

8. Leave to cool on a wire rack for a couple of hours. (Seriously, don't touch them, I burnt my finger doing so). The jam should become slightly more solidified in this time so that if you were to touch it you wouldn't get a finger full'a jam.


  1. I adore jam tarts, you have some really nice recipes on here! I definitely need to try them out :)

    Love Jaimie xo