There’s something undeniably nostalgic about jam tarts—those cute, bite-sized pastry treats filled with sweet, fruity goodness. Whether they remind you of childhood afternoons in the kitchen or you’re just discovering the joy of these little gems, jam tarts are a delightful way to treat yourself (and maybe even impress a few guests). Flaky, buttery pastry meets the perfect burst of jam—what’s not to love?
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These mini tarts are not only delicious, but they’re also easy to make, so you don’t need to be a baking pro to enjoy them. With endless options for fillings, you can mix and match your favorite jams for a personalized touch. So, let’s dive in and bake a batch of happiness, shall we?
Why You’ll Love Jam Tarts
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making them for a cozy tea-time treat, a family dessert, or just because, these tarts are perfect for any occasion. Here’s why they’ll become a go-to:
Versatile: You can use any jam you like—strawberry, raspberry, apricot, or even a combo of your favorites. Make them your own!
Budget-Friendly: Simple ingredients like butter, flour, and jam are pantry staples that won’t break the bank. You can whip up a batch without spending a fortune.
Quick and Easy: These tarts come together in no time! There’s no need for fancy techniques, just a little love and attention to make them just right.
Customizable: Feel free to experiment with different jams, and even add a sprinkle of sugar or a dash of cinnamon for extra flavor.
Crowd-Pleasing: These little pastries are sure to make everyone smile. They’re just the right amount of sweet, with a texture that’s perfectly flaky on the outside and jammy on the inside.
Ingredients in Jam Tarts
Here’s what you’ll need for these irresistible little pastries:
Shortcrust Pastry: Flaky, buttery, and slightly crumbly. The perfect base for the sweet jam filling.
Jam of Your Choice: Strawberry, raspberry, or blueberry—the flavor is up to you! The jam will melt slightly in the oven, creating a gooey, sweet center.
Sugar (optional): For a little extra sweetness, sprinkle a touch of sugar over the top before baking. You can also dust the tarts with powdered sugar afterward for a final sweet touch.
Butter: For the pastry dough—adds richness and flakiness to the crust.
Egg Yolk: Helps bind the pastry and adds a golden finish to the crust.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s get baking!
Prepare the Pastry: In a mixing bowl, combine your flour, butter, and a pinch of salt to form a crumbly mixture. Add a little cold water until the dough comes together. Roll it out and cut circles to fit your tart tins.
Fill the Tart Bases: Press the pastry circles gently into the tins, making sure the base is even. Spoon a small amount of your chosen jam into each tart shell. Don’t overfill—just a little dab of jam in the center is perfect.
Bake to Perfection: Pop your tarts into the oven and bake until the pastry is golden and crisp, and the jam is bubbly and slightly caramelized. It’ll smell incredible in your kitchen—trust me!
Cool and Serve: Let the tarts cool slightly before removing them from the tins. If you want an extra touch of sweetness, dust them with powdered sugar.
Serve and Enjoy: These tarts are best enjoyed fresh out of the oven, warm and gooey with a cup of tea or coffee.
Nutrition Facts
Servings: 6
Calories per serving: 200
Preparation Time
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
How to Serve Jam Tarts
These jam tarts are delightful on their own, but here are a few ideas to make your treat even better:
With Tea or Coffee: These tarts are the perfect accompaniment to a hot cup of tea or coffee for a cozy afternoon snack.
With a Scoop of Ice Cream: Top with a scoop of vanilla ice cream or whipped cream for a little indulgence.
Fresh Berries on the Side: Serve with a handful of fresh berries to add a little extra burst of flavor and color.
As Part of a Dessert Table: These tarts are perfect for sharing. Add them to a dessert spread with cookies, cakes, and fruit for a festive treat.
Additional Tips
Use Cold Butter: For the flakiest pastry, make sure your butter is cold before incorporating it into the dough.
Customize the Jam: Don’t hesitate to mix jams! A raspberry-strawberry combo or a bit of lemon curd can be amazing.
Make Ahead: These tarts freeze well. After baking, cool them completely, then store in an airtight container or freezer bag. Reheat gently in the oven before serving.
Don’t Overfill: A little jam goes a long way! If you add too much, it can spill over while baking and make a mess.
Serve Warm: These tarts are best enjoyed warm when the jam is all gooey and the crust is still crisp.
FAQ Section
Q1: Can I use store-bought pastry?
A1: Absolutely! Store-bought shortcrust pastry can save you time and still produce delicious results.
Q2: Can I make these tarts ahead of time?
A2: Yes! You can bake them ahead of time and store them at room temperature in an airtight container. Reheat in the oven for a few minutes before serving.
Q3: Can I use frozen fruit for the jam?
A3: Definitely! Just cook down the fruit with sugar until it thickens, and use it as you would store-bought jam.
Q4: Can I make these gluten-free?
A4: Yes! You can swap the flour for a gluten-free all-purpose flour blend.
Q5: How do I prevent the pastry from getting soggy?
A5: Don’t overfill the tarts, and bake them until the pastry is golden. If you’re worried about sogginess, you can lightly blind-bake the pastry before adding the jam.
Q6: Can I use other fillings instead of jam?
A6: Absolutely! You can try lemon curd, custard, or even a little Nutella for something extra fun.
Q7: How long will these last?
A7: Jam tarts are best eaten within a couple of days, but they will last up to 3 days in an airtight container.
Q8: Can I make mini jam tarts?
A8: Yes! Use a mini muffin tin to make tiny versions. They’re perfect for parties or snacks.
Q9: What’s the best jam for these?
A9: Strawberry and raspberry are classics, but feel free to experiment with any fruit jam you love!
Q10: Can I freeze the tarts?
A10: Yes, these freeze well! Bake them, let them cool, then store in an airtight container or freezer bag. Reheat gently when you’re ready to serve.
Conclusion
Jam tarts are the perfect little bite of sweetness that’s sure to brighten your day. With their buttery, flaky crust and sweet, fruity filling, they’re the ideal treat for any occasion—whether you’re enjoying a peaceful moment with a cup of tea or sharing them with family and friends. Simple, customizable, and oh-so-delicious, these tarts are bound to become a new favorite. Happy baking!
Print
Jam Tarts
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 21 tarts
- Category: Dessert
- Method: Baking
- Cuisine: British
Description
These easy jam tarts have a short, buttery cookie base filled with sweet jam or fruit curd. A perfect treat for lunchboxes or morning tea, they’re quick to make and utterly delicious!
Ingredients
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2 tablespoons white sugar
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115 g unsalted butter (4 oz), softened
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195 g plain flour (all-purpose flour) (1 1/2 cups / ~7 oz)
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1 large egg
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1 teaspoon vanilla extract
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1 cup jam or lemon curd
Instructions
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Preheat the oven:
Preheat the oven to 180°C (160°C fan-forced) / 350°F. Prepare 2x 12-hole non-stick patty pan or regular muffin pans. -
Cream the butter and sugar:
In a mixing bowl, cream together the sugar and butter until pale and creamy. Use an electric mixer for about 1-2 minutes, scraping down the sides occasionally. -
Add egg and vanilla:
Beat in the egg and vanilla extract until just combined. The mixture doesn’t need to be smooth. -
Add the flour:
Mix in half the flour on the lowest mixer setting until just combined, then repeat with the remaining flour. The dough should start to clump together. -
Roll out the dough:
Place the dough on a lightly floured surface. Sprinkle some flour on top, then roll it out to about 4mm thick (⅙ inch). The dough is delicate, so handle it gently and make sure it moves freely on the surface. -
Cut the dough:
Use a 6 ½ cm (2 ½ inch) round fluted cookie cutter to cut out circles. Re-roll the dough as needed, shaking off excess flour before re-rolling. -
Place dough in pan:
Carefully place the dough circles into the muffin pan holes, gently pressing down to shape the tart shells. -
Chill the dough:
Chill the tart shells in the pan for 30 minutes before baking (or up to 2 days if covered with plastic wrap). -
Fill and bake:
Fill each tart shell with 2-3 teaspoons of jam or curd. Bake for 10-12 minutes until the edges are golden. Let cool for at least 30 minutes before transferring them to a cooling rack to cool completely.
Notes
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Tip: Use an offset spatula to lift the delicate dough if it’s sticking to the work surface or pan.
Nutrition
- Serving Size: 1 tart
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg