English tea jelly tarts

    2 hours 40 min

    These magnificent little tarts have been the culinary highlight of the summer. Made with Hampshire's own Naked Jam English Tea Jelly and homemade shortcrust pastry, only the best quality ingredients have been used in their purest form. The trick to this recipe is achieving balance. Work hard on making a fabulously light and crumbly shortcrust pastry that is just able to hold its own to get from plate to mouth. You want it to be as light as a cloud on the palate allowing the English Tea Jelly to feature.


    Hampshire, England, UK
    3 people made this

    Makes: 36 English tea jelly tarts

    • 450g plain flour
    • 220g cold butter, sliced
    • 1 pinch salt
    • 4 to 6 tablespoons ice cold water
    • 4 jars Naked Jam's English Tea Jelly

    Prep:20min  ›  Cook:20min  ›  Extra time:2hr  ›  Ready in:2hr40min 

    1. Sift the plain flour into a large mixing bowl and add the cold butter. Rub the butter into the flour until it resembles fine breadcrumbs. Add a pinch of salt and mix well. Gradually add a little cold water until a soft dough forms. Wrap in cling film and place in the fridge for 30 minutes.
    2. Preheat the oven to 220 C / Gas 7. Grease a 12 hole tart tin.
    3. Remove the shortcrust pastry from the fridge and roll out onto a floured surface.
    4. Cut into rounds using a fluted biscuit cutter. Place in the tart tin and press down into the holes.
    5. Bake in the oven for 7 to 10 minutes until the shortcrust pastry rises slightly and is beginning to cook.
    6. Remove from the oven and spoon a teaspoon of English Tea Jelly into each pastry case.
    7. Bake for a further 7 to 10 minutes until the jelly has relaxed into the shell and the pastry has turned golden brown. Remove from the oven and cool completely before serving.
    8. Repeat steps 4 through 7 for the second batch of tarts.


    Making great shortcrust pastry is focused around two things 1) working the dough as little as possible and 2) using cold ingredients and keeping the pastry cool. When it is time to add the water, add just enough to ensure that the pastry keeps a good form when it is rolled out, but not too much water making it sticky. Remember, you can always add more water, but you can't take it away once added.

    See it on my blog

    Naked Jam

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