Description
These classic Jam Tarts are buttery, delicate pastry shells filled with your favorite jam or lemon curd, baked to golden perfection. Perfect as a sweet treat for afternoon tea or a light dessert, they combine a simple shortcrust pastry with a burst of fruity flavor in every bite.
Ingredients
Pastry
- 2 tablespoons white sugar
- 115 g unsalted butter, softened (4 oz)
- 195 g plain flour (all purpose flour) (1 ½ cups / ~7 oz)
- 1 large egg
- 1 teaspoon vanilla extract
Filling
- 1 cup jam or lemon curd
Instructions
- Preheat Oven: Preheat the oven to 180°C (160°C fan forced) or 350°F. Prepare two 12-hole non-stick patty pan pans or regular muffin pans for baking.
- Cream Butter and Sugar: In a mixing bowl, cream together the sugar and softened butter until pale and creamy. Use an electric mixer for 1-2 minutes, scraping down the sides of the bowl occasionally to ensure even mixing.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until just combined, being careful not to overmix as the batter doesn’t need to be perfectly smooth.
- Add Flour: Add half of the plain flour and mix on the lowest speed until just combined. Repeat with the remaining flour, mixing gently until the dough just starts to clump.
- Roll Out Dough: Turn the sticky dough onto a lightly floured surface. Sprinkle flour on top and gently roll out the dough to approximately 4mm (about 1/6 inch) thickness. Handle delicately and ensure there is enough flour underneath to prevent sticking.
- Cut Dough Circles: Using a 6 ½ cm (2 ½ inch) round fluted cookie cutter, cut out circles from the dough. Re-roll scraps as needed, shaking off excess flour before reworking the dough.
- Prepare Tart Shells: Carefully place each dough circle into the patty pan or muffin tin holes, pressing gently to shape and pressing around the corners if using a muffin pan. An offset spatula can help lift delicate dough pieces.
- Chill Tart Shells: Chill the shaped tart shells in the refrigerator for 30 minutes to firm up. They can also be covered with plastic wrap and chilled for up to 2 days in advance.
- Fill Tart Shells: Spoon 2-3 teaspoons of your chosen jam or lemon curd into each tart shell, filling them generously but not overflowing.
- Bake: Bake the tarts in the preheated oven for 10-12 minutes, or until the edges turn golden brown. Once baked, let them cool in the pan for at least 30 minutes before transferring to a cooling rack.
- Cool and Serve: Allow the jam tarts to cool completely before serving. Use a small palette knife to gently lift them out if they were baked in a muffin tin. Enjoy and don’t forget to leave a comment and rating!
Notes
- The dough is delicate and sticky; use plenty of flour when rolling it out to prevent sticking.
- Chilling the tart shells before baking helps to maintain their shape and produces a better texture.
- You can prepare the tart shells up to 2 days ahead and keep them covered in the refrigerator.
- Use an offset spatula for ease when transferring dough and finished tarts.
- Feel free to experiment with different jam flavors or lemon curd for variety.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
