Jam tarts are so fun to make! Easy pastry and a selection of jams make these jewel-toned treats an absolute joy. My tip is to use really good quality jam – it makes all the difference! I made these with my little helpers as a summer holiday activity – rolling out the pastry, filling with a selection of jam combinations and then enjoying the finished product was a great afternoon!
Jam Tarts
Makes 24 – you’ll need a 12 hole shallow tart tin.
Ingredients
230g Self raising flour
60g Stork
60g Trex
1 egg
2 dessertspoons water
1 tsp caster sugar
Method
- Preheat oven to 180°C/160°C fan/gas mark 4.
- Put your Stork, Trex and flour in a food processor with the normal blade and mix until you have a mixture that resembles fine breadcrumbs. (If you don’t have a food processor and are mixing by hand, rub the flour, Stork and Trex together really well until you get the ‘breadcrumb’ look! You shouldn’t be able to see any bits of butter left, it should all be rubbed into the flour.)
- Add sugar, egg and water and mix in so it’s a soft dough.
- Halve the dough, wrap one half in cling film and pop it in the fridge.
- Roll out the other piece so it’s around 3mm thick.
- Cut discs with a circular biscuit cutter – I find the 78mm cutter fits my tin.
- Pop a pastry disc into each hole in your tin and shape to fit them.
- Add the jam! Depending on the size of your tarts, you’ll probably need 1-2tsp. Don’t overfill, but no need to be stingy!
- Pop them in the oven for 18 minutes, or until they’re just beginning to turn golden and the jam is bubbling.
- Remove from the oven and leave to cool in the tray for 5 minutes.
- Use a spoon to help release them from the tray and cool on racks.
- Remove the other piece of pastry dough from the fridge, roll it out and do the same!
- Enjoy!
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