Little crisp shortcrust tartlets filled with a spoonful of jam that bubbles and sets glossy in the oven. Using two or three jams gives a colorful plate, and the buttery case is the perfect foil for the sweet filling. Makes 12 tarts in about 1 hr 58 min.
Prep25 min
Cook18 min
Cooling1 hr 15 min
Total
1 hr 58 min
Servings
12
Ingredients
Adjust yield
servings
Scales from a half to a double batch. Laminated and yeasted doughs are easiest to handle one batch at a time; bake extra pans in rounds.
1 ⅔ cups (200 g)all-purpose flour
2 tbsp (25 g)granulated sugar
1 pinchfine salt
½ cup (100 g)unsalted butter, cold, cubed
1(18 g)egg yolk
1 ½ tbsp (25 ml)ice water, plus a little more if needed
½ cup (180 g)jam, such as strawberry, raspberry, apricot or blackcurrant
Make the pastry: mix the all-purpose flour, granulated sugar and fine salt, rub in the cold unsalted butter until it looks like fine crumbs, then stir in the egg yolk and ice water with a knife until the dough clumps. Press into a disk, wrap and chill 30 minutes.
Heat the oven to 400°F (200°C) for the last 15 minutes of chilling. Lightly butter the patty tin if it is not nonstick.
Roll the pastry about 1/8 inch (3 mm) thick, cut twelve 3-inch (7.5 cm) fluted rounds, rerolling the trimmings once, and press them gently into the tin. Prick each base with a fork.
Spoon 1 heaped teaspoon (about 15 g) of jam into each case; do not fill above halfway or it will boil over.
Bake 15 to 18 minutes, until the pastry is golden at the edges and the jam is bubbling.
Cool in the tin for 10 minutes, then lift onto a rack and let cool completely, at least 20 minutes more, before eating; the jam is extremely hot straight from the oven and sets as it cools.
Tips
Thick, good-quality jam with a high fruit content sets best; runny jam boils over.
Chilling the filled tin for 10 minutes before baking helps the pastry hold its shape.
Small pastry stars or hearts cut from the trimmings can sit on top of the jam.
Good with a cup of English breakfast tea or a glass of cold milk.
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Plan on 25 minutes of prep and 18 minutes of cooking, plus 1 hour 15 minutes to chill and rest. The recipe makes 12 tarts (12 servings).
How should I store jam tarts?
Keep in an airtight container at room temperature up to 3 days.
Can I make jam tarts ahead?
It is at its best the day it is made; prepare it a few hours before serving.
Serve it with a cup of English breakfast tea or a glass of cold milk.
Variations
Orange-zest version: add 1 tsp (2 g) finely grated orange zest to the pastry and fill with marmalade; bake time unchanged.
Lemon curd tarts: blind bake the cases 12 to 14 minutes, cool, and fill with 180 g lemon curd without further baking.
Bite-size tarts: use a 24-cup mini muffin tin with 2-inch (5 cm) rounds and 1/2 tsp jam each; bake 12 to 14 minutes.
Estimated · per serving
Nutrition
Per serving = 1 of 12 servings this recipe makes.
178Calories / serving
7.4gFat
26.7gCarbs
2.4gProtein
11.0gSugar
Whole recipe (12 servings):
~2136 cal ·
89g fat ·
320g carbs ·
29g protein ·
132g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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