English Jam Tarts Recipes

JAM TARTS

Jam Tarts image

These are so simple to make that my 3-year-old daughter did most of the work. Make sure not to roll the pastry too thin, and don't put too much jam in.

Provided by PaulaM11

Categories Desserts Pies Tarts

Time 1h10m

Yield 24

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
1 cup shortening
3 teaspoons white sugar
1 teaspoon salt
½ cup water
1 cup jam

Steps:

Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 17.6 g, Fat 8.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 101.5 mg, Sugar 7 g

ENGLISH JAM TARTS

English Jam Tarts image

My dgf and I had afternoon tea in Disney and jam tarts, YUM! So I was looking for something and found this on a website SO GOOD! I used a store pie crust (the one they sell in the diary section) *Try jams like strawberry, peach, raspberry, cherry, boysenberry, blueberry, and blackberry... WHATEVER JAM YOU LIKE. Found on www.beyondwonderful.com.

Provided by plove53

Categories Dessert

Time 1h20m

Yield 24 serving(s)

Number Of Ingredients 2

Ingredients

1 pie crust
1/2 cup raspberry jam

Steps:

Prepare and roll-out 1 Basic Pie Crust recipe.
Using a 3-inch fluted biscuit cutter, cut out 24 shapes.
Place one circle of pastry in each cup of the tart tin and press lightly into shape.
Spoon a scant 1 teaspoon of jam into each tart. Do not overfill, or the jam will bubble up and burn.
Cover the tins with plastic wrap and place them in the freezer for 30 minutes.
Pre-heat your oven to 400°F.
Remove from the freezer and immediately place them in the preheated 400°F oven. Bake for 10 minutes or until the crusts are set and pale golden.
Remove the jam tarts from the oven and leave them in the tins for 10 minutes. (The temptation to test one at this point is great. Remember that the hot, boiling jam will burn your mouth).
Take a knife and gently separate the jam tarts from the tin. Place on a plate and cool to room temperature. Tarts that bubble over tend to stick to the pan once cooled. If this occurs, place the tin with the stuck tarts back in the oven for a few minutes-Its remaining heat will warm the jam and make removing the tarts easier.

Nutrition Facts : Calories 45.5, Fat 1.7, SaturatedFat 0.6, Sodium 36.1, Carbohydrate 7.2, Fiber 0.1, Sugar 3.5, Protein 0.3

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