I’m sure I have mentioned it before, but one of the first things I remember baking with my Nanna was jam tarts (usually with pastry left over from the meat and potato pie she had made.) Nanna always made one big tart, on a tin plate—you know, the kind with white enamel and a blue edge? Always strawberry, and always topped with thin strips of pastry twisted into spirals.
Using up leftover pastry is something that has stuck with me every since those early days, baking with Nanna. Given that I always have a jar of jam (or three!) in the fridge, it is pretty much a certainty that: whenever I make a pie, there will always be jam tart for dessert.
I can think of nothing better to get children into baking: jam, lemon curd, chocolate. Whatever the filling, your children, grandchildren, nieces and nephews, will love playing with pastry and helps to fill these jam tarts. And why not go crazy and add some fancy little lids? Little cutters (stars, hearts, butterflies, etc.) are great for jazzing up the humble jam tart.
This recipe is not meant to be complicated, or super fancy. It is a simple recipe: back to basics. Baking doesn’t have to be a chore; sometimes it is nice to get from start to finish in less than 30 minutes.
- 350 g plain flour
- 175 g butter chilled
- 2 tbps icing sugar
- 1 egg large
- 24 tsp jam seedless
- Preheat the oven to 180ºC and grease two shallow cupcake tins with butter (or frylight).
- In a mixing bowl, rub together the flour and butter until you have a fine breadcrumb texture.
- Sift in the icing sugar and mix through to combine.
- Next, add the egg and mix with a spoon, If your pastry is still crumbly and will not come together, add 2 tbsp of water and mix again. Repeat if necessary.
- Ideally, pastry should be chilled to make it roll out better. If you have time, chill the pastry, wrapped in clingfilm, in the fridge for 30 minutes. Otherwise, simply roll out on a floured surface.
- Cut discs of pastry, using a round pastry cutter that is about 1 to 1.5cm larger than the holes in your cupcake tins.
- Fill each tart case with two teaspoons of jam and bake in the oven for 10-12 minutes or until the edges of the tarts are golden brown.
- Check the tarts are completely cooked on the bottom (if not, place them back in the oven for 2-3 minutes before checking again).
- Remove and leave to cool on a wire rack. Don’t be tempted to try them too soon; the jam is extremely hot when they first come out of the oven!