Jam Tarts

Close-up shoot of a jam tart with other tarts around it.

5 from 1 vote

Jam Tarts with a homemade shortcrust pastry and a selection of homemade jams, delightfully rich and indulgent, and so delicious! They are very easy to make with a handful of ingredients, and they make some excellent sweet bites for any celebration.

Prep Time15

Cook Time15

Chilling Time30

Total Time1

Course: Dessert

Cuisine: British

Servings: tarts

Calories: 144kcal

Author: Daniela Apostol

Ingredients

150 g plain flour
20 g cornflour (corn starch)
100 g cold butter
2 tablespoon caster sugar
1 egg yolk
2 tablespoon cold water
12 teaspoon jam ( of your choice)

Metric - US Customary

Instructions

To make the shortcrust, sift the flour into a large mixing bowl, add the butter cut into cubes, and use your fingertips to rub the butter and flour together to get a mixture that resembles breadcrumbs.
Add the cornflour and sugar, and mix well.
Add the egg yolk and water, and knead everything well into a dough that is elastic and does not stick to the hands.
Cover the dough with clingfilm and refrigerate for 30 minutes.
Flour the work surface, and use a rolling pin to roll the dough, then use an 8 cm cookie cutter to cut out dough discs. - rework the dough as necessary to get 12 discs.
Gently place the discs into the holes of a mini tart tin or muffin tin.
Fill each disc with a teaspoon of jam, then bake at 190 degrees Celsius (375 Fahrenheit, 170 fan oven) for 15 minutes until the shortcrust is golden.
Remove the tray from the oven, and leave the tarts to cool down slightly, before transferring them to a cooling rack to cool down completely.

Video

Notes

Make sure you refrigerate the dough for at least 30 minutes before cutting out the dough discs, otherwise you will end you with tiny flat tarts.
Do not overfill the tarts with jam, otherwise it will bubble up in the oven and spill over, just a teaspoon would do - remember the pastry does shrink a bit anyway, so you'd end up with more jam than pastry.
Please keep in mind that the jam is very hot when the tarts come out of the oven, and it can really burn your skin. You can powder them with icing sugar / powdered sugar if you wish once they cool down, it's totally optional.

Nutrition