Easy jam tarts
- Miriam Nice
Save recipe
Serves 12
Easy
Prep: 25 mins
Cook: 18 mins
Plus chilling
A star rating of 4.3 out of 5.55 ratingsRate
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Bake our easy jam tarts and they'll instantly become a family favourite – plus, you can make them in less than half-an-hour if you use ready-made pastry.
Nut-free
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
250g plain flour
plus extra for dusting
-
125g butter
chilled and diced, plus extra for the tin
-
1 medium egg
-
1 vanilla pod
seeds scraped (optional)
-
100g jam
fruit curd or marmalade of your choice
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Nutrition: Per serving
- kcal183
- fat9g
- saturates6g
- carbs22g
- sugars6g
- fibre1g
- protein3g
- salt0.2g
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Method
-
step 1
Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands – try not to knead it too much. Add 1 more tbsp of water if it’s not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.
-
step 2
Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it’s about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.
-
step 3
Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.
RECIPE TIPS
Use ready-made pastry
To save time, you can use ready-made shortcrust pastry for this recipe. Buy a block rather than ready-rolled as it’s easier to roll it to the thickness you require.
Recipe from Good Food magazine, February 2018
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A star rating of 4.3 out of 5.55 ratings
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