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Classic Jam Tarts

12 mins Cook
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These classic jam tarts are a lovely homemade treat that the whole family can enjoy. Made with buttery, melt-in-the-mouth pastry and filled with sweet berry jam or marmalade, they’re simple, comforting and full of that homemade goodness we all love. Perfect for baking together with the kids, sharing at family gatherings or enjoying with a cup of tea, these little tarts are a nostalgic favourite that never goes out of style. Finish with a light dusting of icing sugar for an extra sweet touch and enjoy fresh with family and friends.

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Classic Jam Tart

Classic Jam Tart

katrina
prep time
20 mins
cooking time
12 mins
servings
12
total time
22 mins

Equipment

  • 12-hole cupcake tray

  • Weighing scales

  • Oven

  • Micing bowl

  • Wooden spoon

  • Rolling pin

  • Pastry brush

  • Sieve

  • 3” round cutter

  • Baking beans

  • Parchment paper

  • Saucepan

  • Pouring jug

Ingredients

  • For the Pastry:

  • 125g butter, soft

  • 125g Gem caster sugar

  • 1 medium egg

  • Pinch salt

  • Dash of vanilla

  • 250g Gem plain flour

  • For the Filling:

  • 360g berry jam or marmalade

  • 30ml water

Instructions

1

For the Sweet Pastry

Beat the butter and sugar together until pale and smooth.
Add the egg and vanilla and mix to combine.
Finally, add the flour and salt and mix until a dough forms.
Wrap the pastry and chill for 30 minutes.
Roll the rested pastry on a lightly floured work surface to approximately 1cm thick.
Using a 3-inch round cutter, cut out 12 discs.
Grease and flour a 12-hole cupcake tin, line each hole with a pastry disc and chill for 20 minutes.
2

Baking

Meanwhile, preheat the oven to 180°C (160°C fan). Crumple small squares of parchment paper, place inside each pastry case and fill with baking beans.
Bake for 6 minutes, then remove the parchment and baking beans and return to the oven for a further 6 minutes, until the pastry bases are cooked.
Set aside to cool in the tin.
3

For the Jam

Meanwhile, place the jam and water in a saucepan, bring to the boil and cook for 1 minute.
Carefully spoon the hot jam into the pastry cases and leave at room temperature for at least 1 hour, until completely cool and set.
Dust with icing sugar and enjoy!

Notes

This recipe makes enough for 24 tarts, so you can freeze half or keep it chilled for up to 5 days.
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