Mini Jam Tarts Recipes

MINI JAM TARTS

Steps:

• Heat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
• Combine 1 egg yolk with 2 tablespoons ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to a clean work surface and compress into a flattened circle.
• Lightly dust the work surface with flour; roll out dough to just thinner than 1/4 inch. Using a round or square cookie cutter, cut out shapes and press into 2- to 3-inch tartlet tins or a small muffin-top pan. Shape crust as desired, fill each with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.
• Combine remaining egg yolk with cream; lightly brush exposed dough with egg wash. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool.

MINI JAM TARTS

Steps:

• Place the room temperature butter and the sugar into a large mixing bowl. Beat with a stand-mixer, beaters or a food processor until pale, smooth and creamy. Scrape down the sides of the bowl.
• Add the egg and vanilla extract and continue to beat until well combined.
• Sift over the plain flour and bicarbonate soda and mix until the dough comes together.
• Place the bowl of dough into the fridge to chill for 30 minutes.
• Once chilled, form the dough into a ball. Place the ball onto a lightly floured board or bench and roll it out with a rolling pin until 5mm thick.
• Use a 6cm diameter round cookie cutter to cut out the pastry circles.
• Lightly grease a 12 hole patty pan tin. Gently press each of the pastry circles into the holes.
• Spoon 1-2 teaspoons of jam into the pastry shells, filling almost to the top.
• Preheat oven to 160 degrees celsius (fan-forced).
• Optional (but recommended - see notes): Chill the tarts in the patty pan tin in the freezer for 30 minutes.
• Bake the tarts for 10 minutes or until the edges of the pastry start to turn slightly golden.
• Allow the tarts to cool in the baking pan for 30 minutes before transferring to a wire rack to cool completely. Note: as tempting as it is, do NOT eat the tarts while they are warm as the jam will burn your mouth.
• Store in an airtight container in the fridge for 3 days.
• Place the room temperature butter and the sugar into the Thermomix bowl. Mix for 15 seconds, Speed 4. Scrape down the sides of the bowl. Mix for a further 15 seconds or until pale and creamy.
• Add the egg and vanilla extract and mix for 30 seconds, Speed 3.
• Add the plain flour and bi-carbonate of soda and mix for 10 seconds, Speed 5. Then knead for 2 minutes, Kneading function.
• Place the Thermomix bowl with the dough inside, into the fridge for 30 minutes to chill.
• Once chilled, form the dough into a ball. Place the ball onto a lightly floured board or bench and roll it out with a rolling pin until 5mm thick.
• Use a 6cm diameter round cookie cutter to cut out the pastry circles.
• Lightly grease a 12 hole patty pan tin. Gently press each of the pastry circles into the holes.
• Spoon 1-2 teaspoons of jam into the pastry shells, filling almost to the top.
• Preheat oven to 160 degrees celsius (fan-forced).
• Optional (but recommended - see notes): Chill the pastry in the patty pan tin in the freezer for 30 minutes.
• Bake the tarts for 10 minutes or until the edges of the pastry start to turn slightly golden.
• Allow the tarts to cool in the baking pan for 30 minutes before transferring to a wire rack to cool completely. Note: as tempting as it is, do NOT eat the tarts while they are warm as the jam will burn your mouth.
• Store in an airtight container in the fridge for 3 days.

RECIPES

Steps:

• Step 1:Preheat the oven to 190˚C (170°C fan, 375˚F, gas mark 5).Step 2:Place the flour into a large bowl. Add the diced butter and rub the butter in using the fingertips, until the mixture resembles fine breadcrumbs.Step 3:Stir in the sugar. Add the egg yolk and 1-3 tbsp of chilled water and mix with a palette knife until the dough starts to come together in a ball.Step 4:Knead very briefly to make the dough smooth then chill in the fridge for 20 minutes to rest.Step 5:Place the dough onto a floured work surface and roll to about 3mm thickness.Step 6:Cut circles of dough with a cutter, to fit a small tart tin. Prick the base of each one gently with a fork.Step 7:Spoon a teaspoonful of jam into each pastry case. Roll any remaining pastry and cut tiny shapes to place on top of the jam.Step 8:Bake for 20 minutes until golden. Leave to cool on a cooling rack before eating - jam gets very hot!

MINI JAM TARTS

Steps:

• Make the crust: In a food processor, pulse to combine flour, sugar, salt, and cinnamon. Add butter and pulse until mixture resembles coarse meal.
• Combine 1 egg yolk with the water and drizzle evenly over flour mixture. Pulse just until dough comes together. Press dough into a disk and wrap in plastic. Refrigerate until firm, 1 hour or up to 1 day.
• Preheat oven to 375°F. On a lightly floured surface, roll out dough just thinner than 1/4 inch. Cut out round or square shapes and press into 2- to 3-inch tartlet tins. Trim excess dough flush with rims; fill each shell with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts or thin strips of dough. (Assembled tarts can be refrigerated for several hours.)
• Combine remaining egg yolk with the cream; lightly brush over dough. Bake until pastry is golden brown, 20 to 25 minutes. Unmold tarts and let cool completely on a wire rack.

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.