Jam Tarts
Easy Jam Tarts made with homemade shortcrust pastry and sweet jam filling. A traditional British recipe that’s quick to make and perfect for beginner bakers.
Ingredients
- 175 g Block Margarine or Butter (at room temperature)
- 65 g Caster Sugar
- 250 g Plain Flour (plus extra for dusting)
- 340 g Seedless Jam (raspberry, strawberry, apricot...)
Instructions
- 1
Preheat your oven to 180°c (160°c for fan-assisted ovens, Gas Mark 4 or 350°F). Generously grease a 12-cup bun tray with some excess butter/margarine and dust it with a little bit of flour, and set it aside.
- 2
In a large bowl, cream together the caster sugar and butter/margarine until light and fluffy. Add the flour and mix to create a dough - you may need to use your hands.
- 3
Transfer the dough to a floured surface and gently knead until it is smooth. Wrap the pastry in clingfilm and pop it in the fridge to firm up for 30 minutes.
- 4
On a lightly floured surface, roll the dough to around 5mm thick. Using a cutter slightly larger than the hole on your bun tray, cut the pastry into circles.
- 5
Place each circle into your prepared bun tray, ensuring they are moulded to the bottom and edges of the bun tray, taking care not to trap air under the pastry.
- 6
Add the jam to a bowl (if you are using multiple jams, use a separate bowl for each), then add a couple of spoonfuls of hot water to the jam(s), and mix well.
- 7
Spoon the jam into each prepared pastry cup until nearly full, but leaving a little space at the top - about 1 full tablespoon is usually enough.
- 8
Bake in your pre-heated oven for 15-18 minutes until the pastry edges are golden. Be careful when removing from the oven as the jam will be very hot and runny.
- 9
Leave to cool completely in the tray before serving.
Cook it from the original
This recipe comes from bakingwithgranny.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bakingwithgranny.co.uk