Homemade Jam Tarts
Servings: 6 tarts
Ingredients
Pastry:
- 120g (1 cup) flour (see note 1)
- 45g (¼ cup) chopped cold butter (I used salted)
- 1 egg (medium)
- water (if needed)
Filling/Decoration:
- around 6 tablespoons jam (see note 2)
- melted white chocolate to drizzle (optional)
Instructions
- Pre-heat the oven to 180°C (350°F) and grease a 6-hole muffin pan (see here for more info).
- Pour the flour into a large bowl.
- Chop the butter and then add to the flour. Rub in with your fingers (or use a stand mixer) until you're left with fairly fine crumbs.
- Beat the egg in a separate bowl and add to the flour mixture.
- Stir until everything is combined. If the pastry hasn't pulled together, add a touch of water a little at a time until it does (be careful: you can always add more water but it is harder to correct if you add too much).
- Roll out the pastry (you may find it easier to use some baking paper because you do want to get the pastry nice and thin).
- Cut out hearts (or whatever shape you are using) that are slightly larger than each hole in the muffin pan.
- Place each pastry cut out in the greased muffin pan and using your fingers, gently push the pastry up against the sides to cover the whole area.
- Pop in the fridge for around 30 minutes to rest a little.
- Using a fork, poke holes in the pastry and then bake blind (see note 3) for 10 minutes.
- Remove from the oven and fill each one with around 1 tablespoon of jam (you may need more depending on how large your tarts are). Don't fill all the way to the top of the pastry as the jam bubbles up when hot.
- Bake for around 10-15 minutes, just until the pastry is starting to nicely brown.
- Remove from the oven and either leave them as they are or drizzle a little white chocolate over the top. Eat them still a little warm or serve cold. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. While I have no reason to believe they are inaccurate, please be aware that I have not tested this recipe with imperial measurements.
- I used gluten free flour for my original recipe. However, you can use spelt or regular flour. Just do a straight swap (although you made need a touch more water if using spelt flour)
- I used homemade chia jam for my filling but you could use any.
- If you are unsure about baking blind, have a read of the Kitchn's tips.
