Who doesn’t love a jam tart? Being a humble, quick and cheap as chips treat to make, don’t be afraid to fork out on higher quality jams or conserves. The pastry is lovely and enriched with the addition of sugar and egg, meaning the pastry can be difficult to handle but follow the instructions as per the recipe as you’ll find yourself making these many a time.
I use 12-hole bun tins for these tarts and they give a traditional shaped tart. Fluted cutters aid this effect. Rolling out the pastry as thin as possible ensures that you don’t have a soggy bottom or a raw pastry. One good tip is to not overfill the shells with jam and it can bubble over and caramelise.
With the jam, I place the jam into a bowl and mix it until it is smooth – this makes it easier to not overfill the tarts which will bubble over and makes more consistent batches. The excess pastry could be used to decorate the tops with stars or make more tarts.
250g plain flour
125g butter – salted or unsalted, your choice
40g icing sugar, sifted
Pinch of salt
1-2 tbsp cold water
12 tablespoons of jam – whatever flavour you want; I used raspberry
- Place all the ingredients except the egg, water and jam into the food processor and blitz until it resembles fine breadcrumbs.
- Whilst running, add the egg and enough water to combine the pastry. Turn the pastry onto the work surface and knead for 20 seconds to smooth out the pastry. Wrap in clingfilm and chill for 15 minutes.
- Preheat the oven to 180°C.
- On a lightly floured surface, roll out the chilled pastry until it is 3mm thick. Using a fluted cutter which is the same size as the diameter as one of the holes of your bun tin, cut out 12 rounds. Scrunch the rest of the pastry and chill for a later date.
- Place the rounds into the tin, pressing down into the edges. Spoon 1 tablespoon of your jam into each pastry shell, ensuring it is spread out evenly.
- Bake for 18-20 minutes until the pastry is browned on the bottom – check by lifting up one tart.