Jam Tartlets Recipes

EASY JAM TARTS

Steps:

• 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.
• 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.
• 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.

JAM TARTS

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.

EASY TRADITIONAL JAM TARTS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 180 C Gas Mark 4. Lightly grease a 12-hole tart mold with a little butter.
• Mix the flour and salt in a mixing bowl. Add the cubed butter.
• Working as quickly as you can, use a pastry blender or your hands to rub the butter into the flour until the mixture resembles breadcrumbs.
• Add the water to the mixture 1 tablespoon at a time and use a cold knife to stir and bind the pastry together. Stop when the pastry comes together.
• Wrap the dough in cling film and chill for a minimum of 15 minutes or up to 30 minutes.
• Unwrap the pastry onto a lightly floured work surface and roll to a 1/4-inch thickness.
• Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mold. Gently press the discs of dough into each mold.
• Place a heaped teaspoon of jam or lemon curd into the pastry-lined tins. Be careful not to overfill as the jam will bubble out when hot and burn.
• Repeat until all the pastry is used up-you can squish the pastry trimmings back together and reroll as needed.
• Bake in the preheated oven for 15 minutes or until golden brown. Remove from the oven and leave to cool completely.
• Once cooled, serve and enjoy.

PAUL'S MUM'S JAM TARTS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 20 circular shapes.
• Put each pastry case into an individual cupcake tin. Add a teaspoon of jam to each case - not too much or it will ooze everywhere. If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids.
• Bake for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes).

JAM TARTLETS

Steps:

• Preheat oven to 400°F, and in a large bowl, stir together flour and salt.
• Rub in butter until mixture resembles breadcrumbs.
• Stir in the sugar.
• Add egg yolks and water, and mix to a firm dough.
• Knead dough a few times while still inside bowl.
• Break off pieces of dough, and form into 1/2-inch balls.
• Press into bottom and sides of mini-muffin trays.
• Fill each pastry case with about 1/2 teaspoon of jam, and bake for 7-9 minutes.

BLUEBERRY JAM TARTLETS

Steps:

• Preheat oven to 375 degrees. Place pastry on a lightly floured work surface. Roll out to 1/8 inch thick. Cut out twelve 4 1/2-inch rounds. Reroll scraps if needed. Line twelve 3- or 3 1/4-inch tartlet pans with pastry, pressing it into bottoms and up sides; trim edges flush with tops. Divide shells between 2 baking sheets. Prick with fork tines. Refrigerate 20 minutes.
• Line bottom of each shell with parchment. Add dried beans or pie weights. Bake until pastry has dried slightly and has a sandy texture, about 15 minutes. Remove weights and parchment. Let cool completely on wire racks.
• Meanwhile, put eggs and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until pale and fluffy, about 5 minutes. Using a rubber spatula, fold in flour, ground almonds, and salt.
• Spread about 1 1/2 teaspoons jam into each shell. Add blueberries, dividing evenly. Press lightly with a fork. Top each with 2 tablespoons batter. Sprinkle with sugar and almonds. Bake until tops have risen and are golden, 16 to 18 minutes. Let cool completely.