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
Love this? Try this:
Jam Tarts
PRINT RECIPEIngredients
- 65 g Caster Sugar
- 175 g Butter
- 1 Egg
- 250 g Plain Flour
- 24 tbsp Jam (raspberry, strawberry, apricot...)
- A dash of Water
Instructions
- Pre-heat oven to 180°c (160°c for fan-assisted ovens or Gas Mark 4) and generously grease a couple of twelve-hole muffin tins with some butter.
- Cream together your butter and sugar 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.
18 Responses
awwww I love the concept of your blog – lovely to meet you
Well jam tarts are a classic childhood treat of mine- kids don’t seem to eat them these days, so seeing yours has made me smile.
thank you for linking up to #Bakeoftheweek x
Amazing recipe.. A must try.. I will try and give feedback.
Surely adding an egg will make a cake base,
To make pastry It’s just flour, butter, and s bit of cold water.
Not when you use that much flour ;)
I always use egg yolk to make a rich pastry
Oh my, this pastry is a game changer, used it to make Jan carts and mini treacle tarts. Everyone loved them. Thankyou
Hi,
Is the jam meant to set? Mine is still liquidy :(
OMG best recipe for jam tarts the pastry is delicious . Made yesterday added a drop of water to the jam and turned out perfect didn’t last long either.
Fantastic jam tarts with delicious pastry.
I’m certainly no cook but I tried this tarts, halving the ingredients and left out the egg (I didn’t have one).
The result …. light, crumbly and golden pastry with a softish jam filling….. unfortunately they didn’t last long!!!!
Thanks for the recipe
weighed everything.Followed instructions lovely taste but dough was very sticky and very hard to roll out
No the dough was great and so easy to roll. And tasty too. Great recipe
Hi Gerald, maybe chill the pastry a little before rolling on a well floured surface.
Respect & Proud when one sees Family Culture is shared and kept alive. God Bless.
No the dough was great and so easy to roll. And tasty too. Great recipe
What is the US equivalent of a bun tray?
A shallow muffin pan
Hooray finally made the custard tarts ..Tried many recipes to no avail but this one is the best of the best ..And more so because they are my Hubby’s favourite..Here’s a thumbs-up from him too Thank you for this great recipe..Jam tarts next
Followed recipe to the letter, yet the dough was impossible to work with, I tried chilling it in the fridge for a while, finally added flour on the marble pastry board while rolling out the dough, but when I finally managed (with great difficulty) to put the pastry in the muffin cups, it came out very dry and tasteless. Not going to try this recipe again.