About this recipe:Very simple but delicious. Look as good as they taste. Never have jam spillages or burnt jam again! Perfect jam tarts every time, easy. Substitute ingredients for vegan diets as needed.
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Method Prep:30min › Cook:15min › Ready in:45min
For the pastry:
Preheat the oven to 190 C / Gas 5. Lightly grease a 12 hole tart or muffin tin.
Add flour and cubed butter to a bowl. Rub together with your fingertips until the mixture resembles fine breadcrumbs then mix in the sugar and salt. Add 1 tablespoon of water and stir until the mixtures comes together. Add a second tablespoon of water if needed. Once the mixtures comes together gently, form a ball, touching the pastry as little as possible. Wrap in cling film and chill for 10 minutes.
Remove the pastry from the fridge. Place onto a lightly floured surface and using a floured rolling pin, lightly roll the pastry out until it is around 3mm thick. Try not to touch the dough too much and keep it cool if possible as this will make the dough easier to handle.
Cut out the pastry using a cutter. If you don't have a cookie cutter, a glass will work too but be sure to press down firmly. Alternatively cut a circle shape out of oven proof paper and use it as a template to cut circular shapes from the pastry with a knife. Place each one into the prepared tin.
Prick each pastry shell several times with a fork all over to prevent air bubbles from forming and the pastry puffing up in the oven. (Alternatively, use baking beads.) If you are not vegan you may use a little milk to brush the pastry. This will help the pastry turn golden brown during cooking but it is not vital.
Bake in the middle of the oven for 10 to 15 minutes until golden brown. Remove from the oven and allow them to cool before removing them carefully from the tin. It is best to place the tin onto a wire rack to stop the bottom of the shells burning in the hot tin as this will allow the air to circulate and cool the bottom of the tin quickly.
For the filling:
In the meantime, place the jam and 1 tablespoon of water into a small saucepan on a low heat. Heat the jam until it becomes runny. Carefully spoon into the pastry shells whilst the jam is still warm. Allow to cool fully before eating.
You may decorate the jam tarts easily as I have in the pictures by cutting crown (or other) shapes out of the scrap pastry, placing them onto a baking tray and baking until golden. Once the warm jam has been spooned into the cases, place the decorations on top. Alternatively, you can decorate with a slice of strawberry or strips of lemon or orange zest. I prefer strawberry or black currant jam but any jam or even lemon curd works just as well.