Jam Tarts Recipe
These Jam Tarts with Shortcrust Pastry are crafted from just five kitchen-friendly ingredients, making these tarts perfect for morning tea!
Servings 24 tarts
Calories 160kcal
Equipment
Ingredients
Shortcrust Pastry
- 2 cups (300g / 10.6 oz.) all-purpose flour, scoop & leveled
- 1/2 cup 70g powdered sugar
- 180 g unsalted butter, cubed and chilled
- 4 Tbsp cold water
Jam Filling
- 1 1/2 - 2 cups (450g - 600g / 20 oz.) strawberry jam, or fruit jam spread of choice
Instructions
- Make Pastry Mixture: In a high-speed food processor, add flour and powdered sugar. Pulse a couple of times to blend. If you don't have a food processor, see notes for an alternative method.
- Blend Butter: Add the chilled cubed butter and pulse for 15 seconds until the mixture resembles coarse crumbs.
- Add Water: Through the vertical shoot, drizzle a tablespoon at a time of the chilled water while pulsing the mixture until it forms a rough dough. If the dough is too dry, add a little more water until it sticks together.
- Knead Dough: Transfer the dough onto a lightly floured surface. Gently knead into a smooth ball, being careful not to over-knead.
- Chill Dough: Flatten the dough into a thick disc and wrap it in plastic cling film. Refrigerate for 15 minutes.
- Prepare for Baking: Preheat the oven to 350ºF (180ºC). Generously grease two 12-hole shallow tart pans (patty pans) with butter. Set aside.
- Roll Dough: Remove the dough from the refrigerator and roll it out on a lightly floured surface into a large circle measuring 4mm-5mm in thickness and about 35cm / 14 inches across.
- Cut Rounds: Using a 6cm/2.4 inch round fluted cookie cutter, cut out the bases.
- Shape Tarts: Place them gently into the greased patty pans. Lightly press the dough into the shallow wells.
- Re-roll and Cut: Repeat with the remaining dough, re-rolling any scraps to make more bases. This recipe makes 24-28 bases.
- Fill Tarts: Spoon 2 level teaspoons of jam into each crust, being careful not to overfill to prevent boiling over during baking.
- Bake: Bake for 15-20 minutes or until the pastry edges look cooked and are pale to very lightly golden in colour. It's okay if some parts of the crust appear paler.
- Cool: Allow to cool in the pan for 10 minutes before removing.
- Remove from Pan: Carefully slide the tarts out from the pan with a butter knife and transfer them to a wire rack to cool completely. They will firm up as they cool. Enjoy!
Notes
- Alternative to Food Processor: In a large bowl, mix flour and icing sugar. Use your hands or a pastry cutter to blend in chilled, cubed butter until the mixture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, stirring until a rough dough forms. Continue with step four as directed in the main method.
- Store: Place jam tarts in an airtight container at room temperature to keep fresh for up to 3 days.
- Freeze: Freeze jam tarts on a baking sheet, then transfer to a freezer-safe bag or container. Store frozen for up to 3 months.
- Thaw: Thaw at room temperature or reheat in the oven at 350°F for 5-10 minutes.
Nutrition
Calories: 160kcal | Carbohydrates: 25g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 8mg | Potassium: 29mg | Fiber: 1g | Sugar: 13g | Vitamin A: 187IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg