Jam tarts can be very easy to make. Especially when you use pre-made pastry and store bought jam. But why make them the easy way, when you can also make them the hard way? So of course I had to make things difficult for myself.
I’m not an expert when it comes to making pastry. I’m also not very experienced at making jam. So why did I decide to make jam tarts?
I simply needed a recipe to use up some jams, like this delicious ginger and rhubarb one, that were taking up valuable space in the back of my cupboards. I could’ve just spread them on my breakfast toast, but I decided to try and do something different with them.
After some recipe searching, I figured jam tarts would be a fun thing to try. Because they’re one of the easier things to bake, they’re often recommended as something to bake together with kids. Since there’s not that much that can go wrong and with their brightly colored jam filling, they look amazing. They’re also very popular with kids when it comes to eating, because they’re very sweet.
So, that’s how I ended up baking jam tarts. When you make your own pastry, it’s definitely more work and a bit more difficult then it might at first appear. But considering the end result, I think it’s worth the extra effort.
| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Passive Time | 30 minutes |
| Servings |
tarts
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- 150 gr flower
- 100 gr unsalted butter
- 50 gr caster sugar
- 1 egg
- 12 tbsp jam
Ingredients
Ingredients
Materials
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- Put the butter, flower and sugar in a mixer. Mix until the butter is rubbed into the flour.
- Add half of the egg and knead until the dough comes together. Save the rest of the egg mixture.
- Wrap the dough in clingfilm and chill for about an hour.
- Divide the dough into four equal parts. Roll out each part, between 2 sheet of baking paper, to a thickness of about 0.5 cm.
- Gently press the dough into the molds. Cut off the excess and prick the base of the pastry case with a fork.
- Chill the filled molds. Meanwhile preheat the oven to 200°C (400°F).
- Blind bake the pastry cases for 10 minutes. Do this by placing a piece of baking paper over the base and sides of the pastry and then filling it with baking beans. If you don have baking beans you can also use dried pulses or uncooked rice.
- After blind baking, remove the baking beans and paper. Use the egg mixture you saved earlier, to egg wash the base of the pastry case. Then return to the oven for another 5 minutes.
- Fill each of your pastry cases with 2 to 3 tbsp of jam. Then bake for a final 10 minutes.
- After cooling carefully remove the pastries from the molds.
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