Jam Tarts

Makes 18 jam tarts

Easy to make from scratch or to create using leftover pastry trimmings, small and large jam tarts are one part of our culinary heritage. You can use apricot, raspberry, strawberry or blackcurrant jam to make these tarts.

Free from Egg, Soya, Nuts


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  1. Pre-heat the oven.
  2. Put the flour and butter into a large bowl.
  3. Using a pastry blender or fork, work the butter into the flour until it resembles breadcrumbs.
  4. Stir in the sugar.
  5. Stir in enough water to bring together a soft ball of dough.
  6. Cover the dough and leave it to stand for 15 minutes.
  7. Rub a little butter around the insides of a 12-hole tart tray.
  8. Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
  9. Roll out the dough to a 1.5mm/1/16” thickness.
  10. Select a pastry cutter or cup a little bigger than the holes of a tart tray and press it into the dough to make circles.
  11. Lift the pastry circles on to the prepared tray.
  12. Gather up the off cuts into a ball of dough, roll it out again and cut more circles for the second tray.
  13. Put a scant teaspoon of jam in the centre of each tart.
  14. Bake for 12-18 minutes depending on size.


Two 12-hole tart trays, plain or scalloped round pastry cutters, pastry blender and mixing bowl


180°C, Fan 160°C, 350°F, Gas 4

Cooking time

12-18 minutes
Really simple and quick recipe
02 Jul 2020

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