Jam Tarts
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, while also 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 quantity) – this is because it’s such a delicious sweet dough that not only works well 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!
Top Tips for Traditional Jam Tarts:
• Add a little bit of water to your jam. This helps stop the jam from 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.
Jam Tarts
INGREDIENTS
- 65 g Caster Sugar
- 175 g Butter or Margarine (softened)
- 1 Free-range 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 excess butter/margarine.
- Cream together your butter/margarine 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.
IMPORTANT NOTE:
All my recipes are developed using a digital scale and the metric system (grams and millilitres). Cup measurements are available as a conversion but these, unfortunately, won’t always be as accurate. For best results, I always recommend baking with a digital scale.
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
8oz flour
4oz margarine
Salt
Cold water to mix
This are a traditional pastry recipe yes.
Will giveth a go, thank it might give a thicker pastry base.
Amazing recipe.. A must try.. I will try and give feedback.
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