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Jam & Curd Tarts

  • Author: Wholesome Patisserie
  • Prep Time: 35min
  • Cook Time: 20min
  • Total Time: 55 minutes
  • Yield: 24 small tarts 1x


Filled with raspberry jam and lemon curd, these tasty little tarts are a perfect little treat for afternoon tea or lunchbox filler. With a buttery sweet shortcrust pastry base, these beauties are easy to create with a generous amount of filling! 


  • Pastry
  • 2 cups (300g) plain all purpose flour
  • 1/2 cup (70g) icing/confectioners sugar
  • 180g unsalted butter, cubed and chilled
  • 4 Tbsp chilled water
  • Filling
  • 1 jar store-bought raspberry jam, or jam flavour of choice such as strawberry or blackberry 
  • My Homemade Lemon Curd, or use store-bought lemon curd or orange curd 
  • Equipment
  • 6cm fluted/scalloped round cookie cutter


  1. If making homemade lemon curd, make it the day before or 3+ hours before filling tarts as the curd needs to thicken in the fridge. Here is the recipe. 
  2. Pastry
  3. In a high-speed food processor, add flour and icing sugar. Pulse a couple of times to blend together.
  4. Add chilled cubed butter. Pulse for 15 seconds until mixture resembles coarse crumb.
  5. Through the vertical shoot, drizzle a tablespoon at a time of the chilled water then pulse the mixture. Once all four tablespoons of water have been added, keep pulsing mixture until it begins to stick and come together into a rough dough, not a solid ball of dough (refer to images above). If the dough is still too dry, add a little more water until it sticks together.
  6. Turn dough onto a lightly floured benchtop or large board. Bring together to a ball of dough, you may need to knead it a little. 
  7. Flatten into a thick disc and wrap it in plastic wrap. Transfer to refrigerator and chill for 10 minutes. 
  8. Preheat oven to 180ºC (350ºF). Liberally grease two 12-hole shallow tart pans with butter. Set aside. If you only have one pan, bake tarts in batches. 
  9. Remove pastry from refrigerator.
  10. On a lightly floured benchtop or large board, roll dough out to a 40-45cm in diameter circle, approx. 4mm-5mm in thickness. 
  11. Using a 6cm fluted round cookie cutter, cut out circles and place into greased tart pan. Gently push the dough down into the shallow wells. Repeat with remaining dough, re-rolling any excess. I got 24 crusts before having to re-roll excess dough. 
  12. Fill each with 2 level teaspoons of jam and curd. I filled 12 crusts with jam and 12 crusts with curd. Keep in mind the dough slightly shrinks in the oven and filling bubbles up a little, ensure not to over-fill crusts, leave a small gap between the top rim of dough and top of filling. 
  13. Bake for 18-20 minutes until pastry is lightly golden around the edges. It’s ok if some pastry still looks pale. 
  14. Remove from oven and allow to cool in pan for 10 minutes. 
  15. Carefully remove from pan and transfer to a wire rack to cool completely. I like to use a butter knife to easily pop them out of the pan. Tarts will firm up once they cool. 
  16. Enjoy! 
  17. Store tarts in an airtight container, in a dry dark pantry or refrigerator if it’s warm, for 1 week.