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Crisp flaky pastry cases filled with fruity jam makes for a quick and simple bake. This easy jam tarts recipe is ideal for making with (or without) kids. The tarts are also excellent served warm with clotted cream for dessert.
Well it’s been many a year since I made jam tarts, but I had a sudden urge to rediscover the joys of this classic little bake a couple of weeks ago. I had three jars of opened jam that I wanted to see the back of and a pot of clotted cream that I was finding hard to resist. Done deal. I bring you my recipe for easy jam tarts.
Who Made The Tarts?
There’s really nothing more simple to bake than jam tarts and these are my very first cooking memory. Standing on a stool in order to reach the table, I was proud and delighted to spoon the jam, perhaps not very deftly, into the pastry cases my mother had made.
Waiting for them to come out of the oven was a trial and then waiting for them to cool enough to eat was even harder. Hot jam can burn horribly. But what a treat.
Homemade Jam
My mother used to make all sorts of jams and as I grew older I not only helped to pick the produce and stir the concoctions on the Aga, but ended up making many of the jams myself. I wasn’t very fond of blackcurrant, but gooseberry was one of my favourites.
Some of the jams we made, way back when, are still on the pantry shelf. Recently my mother opened a pot of twenty plus year old strawberry jam to find it was still, not just OK, but really very good.
Easy Jam Tarts
Anyway, my three pots of jam consisted of: a strawberry and gooseberry, made at River Cottage last year; one of my two batches of apricot and vanilla made this year and a gooseberry gifted to me by a friend.
I made my ab fab easyflaky pastry and away I went. As there was plenty of pastry left over, I made some treacle tarts too, but I’ll save those for another day.
It’s absolutely fine to make the pastry with 100% wholemeal flour. Indeed, these days that’s exactly what I do. It’s such delicious pastry and so easy to work.
The recipe below is for twelve jam tarts. But I’ve given quantities to make enough pastry to fill thirty six jam tarts if you so wish. After all, jam tarts are great for a party. You can store any pastry you don’t immediately use in the fridge for up to a week. Just wrap it in plastic or a wax cloth so that it doesn’t dry out.
For an easy and delicious dessert, serve the jam tarts warm with clotted cream.
Recipes to Use Excess Pastry
- Asparagus tarts
- Cinnamon swirls
- Gooseberry galette
- Tomato galette with homemade basil pesto
Other Recipes Using Jam You Might Like
- Chocolate Viennese whirls
- Cream cheese jam turnovers
- Figgy jam almond cake
- Gluten-free sponge cake filled with jam and cream
- Jam doughnut muffins
- Spelt and freekah apricot buns
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these easy jam tarts, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag#tinandthyme, so I can spot them.
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If you’d like morepastry recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Choclette x
Easy Jam Tarts. PIN IT.
Easy Jam Tarts – The Recipe
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5 from 2 votes
Easy Jam Tarts
Crisp flakey pastry cases filled with fruity jam makes for a quick and simple bake. Ideal for making with (or without) kids and perfect with clotted cream.
Prep Time30 minutes mins
Cook Time15 minutes mins
Resting Time30 minutes mins
Total Time45 minutes mins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: easy, jam, pastry, tarts
Servings: 12 tarts
Calories: 93kcal
Author: Choclette @ Tin and Thyme
Ingredients
- 125 g wholemeal spelt flour
- 125 g plain flour (all purpose flour)
- 150 g unsalted butter
- 1 pinch sea salt
- 3 tbsp natural yoghurt
- 24 tsp jam of your choice
Metric – US Customary
Instructions
In a large bowl, cut the butter into the flour and salt. Either rub between your finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
125 g wholemeal spelt flour, 125 g plain flour (all purpose flour), 150 g unsalted butter, 1 pinch sea salt
Stir in the yoghurt with a knife until the mixture comes together into a ball,
3 tbsp natural yoghurt
Cover and leave to rest in the fridge or a cool place for half an hour.
Roll out on a floured surface to about 3mm thick.
Cut circles with a pastry cutter big enough to line a 12 hole tart tin – about 6 cm.
Press the circles into the holes and place two teaspoons of jam into each one.
24 tsp jam of your choice
Bake at 200℃ (180℃ fan, 400℉, Gas 6) for about 10 to 15 minutes or until the pastry is crisp and golden.
Notes
The pastry will make 36 jam tarts, but any you don’t use can be kept in the fridge for a few days to be used for another purpose.
Please note:calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.
Nutrition Estimate
Calories: 93kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 6mg | Potassium: 26mg | Fiber: 1g | Sugar: 7g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
Tried this recipe?Leave a comment below letting us know how you got on and do share a photo on Instagram. Tag @choclette8 or use hashtag #tinandthyme.
Linkies
I am sending these off to Pebble Soup and Coffee & Vanilla for Inheritance Recipes. Being my first ever bake, these easy jam tarts represent, childhood, awarm cosy kitchen and true comfort food.
My tarts also goes to Veggie Desserts for the No Food Waste Challenge. Once opened, homemade jam generally doesn’t last that long, so being able to finish off three open jars meant I didn’t have to throw any of them away – hooray. Kate is hosting on behalf of Elizabeth’s Kitchen Diary.
And as this recipe is a delicious but cheap bake and uses homemade jams, I am sending it off to Fab Food 4 Allfor Credit Crunch Munch.
