Jam Tarts
Delightfully nostalgic and irresistibly simple, these homemade Jam Tarts are the perfect treat for any occasion. Featuring a buttery, melt-in-your-mouth shortcrust pastry made from scratch, these tarts are filled with your favorite fruity jams—think strawberry, raspberry, or apricot—that bubble and glisten as they bake to golden perfection. With just 30 minutes of prep time and 15 minutes in the oven, this classic British dessert is easy to make yet delivers a stunning burst of flavor with each bite. Perfect for afternoon teas, picnics, or a sweet snack, these versatile tartlets can be customized to suit your jam preference and are sure to become a family favorite. Serve them at room temperature and watch them disappear within moments!
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 125 grams unsalted butter
- 50 grams caster sugar (superfine sugar)
- 1 large egg yolk
- 2 tablespoons cold water
- 200 grams jam (e.g., strawberry, raspberry, or apricot)
Instructions
Preheat your oven to 190°C (375°F) and lightly grease a 12-hole tart tin or line it with paper cases.
In a large mixing bowl, sift the all-purpose flour. Add the unsalted butter, which should be cold and cut into small cubes.
Rub the butter into the flour using your fingertips until the mixture resembles fine breadcrumbs. Work quickly to prevent the butter from melting.
Stir in the caster sugar, then make a well in the center of the mixture.
Add the egg yolk and 2 tablespoons of cold water into the well. Use a fork to gently combine the wet and dry ingredients until the dough begins to come together.
Turn the dough out onto a lightly floured surface and knead gently for a few seconds to bring it into a smooth ball. Be careful not to overwork the dough.
Wrap the dough in plastic wrap and refrigerate for 20 minutes to allow it to firm up.
On a floured surface, roll out the chilled dough to a thickness of about 3mm (1/8 inch). Use a round cutter (7-8 cm in diameter) to cut out circles.
Gently press the dough circles into the tart tin holes, trimming any excess around the edges.
Add about 1-2 teaspoons of jam into the center of each pastry case, filling them about three-quarters full. Do not overfill, as the jam will bubble up as it cooks.
Bake in the preheated oven for 12-15 minutes or until the pastry is golden and the jam is bubbling.
Remove the tarts from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the jam tarts at room temperature as a delightful snack or dessert. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.1 g | 146% | |
| Saturated Fat | 64.5 g | 322% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 82 mg | 4% | |
| Total Carbohydrate | 381.4 g | 139% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 151.1 g | ||
| Protein | 29.4 g | 59% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 414 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
