Here at Baking with Granny we are big fans of simple, classic recipes. The kind that, well, your Granny would have made! The best thing about these kinds of recipes is that they are generally easy enough to try baking with kids, as well as being delicious. And Jam Tarts fit within this niche perfectly!
The observant people out there may notice that the pastry recipe used here is in fact the same as our Empire Biscuits one (although halved in quantities) – this is because it’s such a delicious sweet dough that not only works for biscuits but also lends itself nicely to Jam Tarts. You’ll often find that Jam Tart recipes use a basic short crust pastry but using a sweeter dough lends to a much better flavour all round.
Perhaps one of the best things about these little Jam Tarts is the ability to use whatever jam is to your taste. I like to use strawberry, raspberry and apricot, partly for a variation in flavours but also to give a difference in colours – like little pastry gems!
Granny’s Top Tips
♥ Add a little bit of water to your jam. This helps stop the jam going toffee-like whilst baking.
♥ A shallower cup bun tray is preferable. Muffin trays tend to be too deep, requiring more jam and can result in an uneven bake.
- 65g Caster Sugar
- 175g Butter
- 1 Egg
- 250g Plain Flour
- 24 tbsp Jam (raspberry, strawberry, apricot...)
- A dash of Water
- Pre-heat oven to 160°c and generously grease a couple of twelve cup bun tray with some butter.
- Cream up your butter and sugar on on a medium speed until light and fluffy.
- Add the egg and mix until combined then sift in the flour and mix to form a dough.
- Roll the dough on a lightly floured surface until about 5mm thick. Using a round cutter which is a little bigger than the cups on your bun tray. Gently press the cut pastry circles into the pre-greased cups, taking care not to trap and air under them.
- Spoon your required jam into a bowl (whether one kind or several - use separate bowls) and add a dash of water to the jam and mix well. Spoon a tablespoon of jam into each prepared pastry, filling to around 2/3 full.
- Bake in your pre-heated oven for 10-12 minutes until the pastry edges are golden. Leave to cool in your tray.