Best Jam Tarts Recipes

JAM TARTS

Steps:

• Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
• Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.

EASY JAM TARTS

Steps:

• Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands - try not to knead it too much. Add 1 more tbsp of water if it's not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it's about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.
• Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.

THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!

Steps:

• Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
• Cream butter and sugar.
• Add eggs, one at a time, beating until smoothly blended.
• Stir in coconut and vanilla.
• Spoon 1/2 teaspoon jam into each tart shell.
• Cover each tart 2/3 full with coconut mixture.
• Bake on bottom shelf at 300°F for 15-20 minutes or until golden brown.
• Cool slightly then remove from pans. Makes 2 dozen tarts.

ENGLISH JAM TARTS

Steps:

• Preheat oven to 200C. Sift the flour, salt and sugar into a bowl and cut in the butter until it resembles fine breadcrumbs. Add the beaten egg and combine until it forms a dough. Chill in the fridge for 30 minutes.
• Roll pastry out on a lightly floured surface quite thinly and cut into rounds. Place the rounds in a tartlet tray (bun tray).
• Put a maximum of 1 1/2 tsp of jam of your choice into the tart cases. This pastry shrinks so do not fill to the brim. And put in the oven for approximately 15 minutes.
• Remove form the oven and remove from the tartlet tray immediately and place on a wire rack. Allow to cool before eating as the jam will be exceedingly hot.

MINI JAM TARTS

Steps:

• Heat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
• Combine 1 egg yolk with 2 tablespoons ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to a clean work surface and compress into a flattened circle.
• Lightly dust the work surface with flour; roll out dough to just thinner than 1/4 inch. Using a round or square cookie cutter, cut out shapes and press into 2- to 3-inch tartlet tins or a small muffin-top pan. Shape crust as desired, fill each with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.
• Combine remaining egg yolk with cream; lightly brush exposed dough with egg wash. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool.

STRAWBERRY JAM TARTS (COOKIES)

Steps:

• Cream butter and sugar.
• Add egg and beat.
• Add milk and vanilla.
• Add rest of ingredients and mix well.
• Roll out dough to 1/8" thick.
• Cut the dough with solid shape cookie cutters such as hearts, christmas trees, etc.
• With very small cookie cutter of same shape, cut out centers of half of the shapes. (The outside edge pieces go on top of the solid shapes).
• Gather up bits of cut-out centers and roll out again, repeating til all dough is used up.
• Place whole shapes onto ungreased cookie sheet.
• Top each cookie center with a teaspoons or so of strawberry jam.
• Place cookie shape with cut-out center on top.
• Seal outside edges all the way around with tines of fork. Pressing to seal.
• Sprinkle edges with colored sugar.
• Bake in 350° oven for 11-13 minutes.
• These do not brown.

LITTLE JAM TARTS

Steps:

• Roll out the shortcrust pastry on a lightly floured surface to just under the thickness of £1 coin. Stamp out 20 x 5cm circles using a pastry cutter and line 2 mini muffin tins (or make in 2 batches).
• Prick with a fork and spoon 1 tsp jam into each (we used apricot, blackcurrant and strawberry). Stamp out shapes from the leftover pastry to decorate the tarts, if you like.
• Bake at 200C/180C fan/gas 6 for 12-15 mins, until the pastry is golden.

ONION TARTS WITH BALSAMIC ONION JAM

Steps:

• In a large skillet, saute onions in 1/4 cup butter until softened. Add 3 bay leaves, 1 sage sprig and 1 thyme sprig. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown. Add garlic; cook 2 minutes longer. Discard bay leaves, thyme and sage. Cool slightly., Place onion mixture in a food processor; cover and process until blended. Transfer to a small saucepan. Add the vinegar, brown sugar, molasses and remaining bay leaves, sage, thyme and butter. Bring to a boil; cook and stir until thickened, about 10 minutes. Discard bay leaves, sage and thyme., Unfold puff pastry; cut into 1-1/2-in. squares. Transfer squares to greased baking sheets. Dollop a scant teaspoonful of onion jam in the middle of each square; sprinkle with 1/2 teaspoon cheese., Bake at 400° for 10-15 minutes or until golden brown. Serve warm or at room temperature.

COCONUT AND JAM TARTS

Steps:

• Mix all ingredients together.
• To your tart shell, add 1 teaspoons of jam. Cover with coconut mixture. Bake at 350 until browned.

PEANUT BUTTER & JAM TARTS

Steps:

• 1. PLEASE BE SURE TO CAREFULLY READ DIRECTIONS. THANK YOU! If you can, use a food processor to make dough.
• 2. Place the butter and both sugars into the food processor bowl. Pulse a few times to combine. Slowly add the beaten egg and almond extract. Add the peanut butter and pulse/mix until well combined. Gradually add the dry ingredients and pulse/mix until the dough forms a ball on the blade/paddle. Place the ball of dough onto a lightly floured surface and divide it into 4 equal parts. Flatten each one into a disc, wrap in plastic and chill for about 3 hours.
• 3. Butter/spray 4 tartlet pans (4.75 diameter tartlet pans) Flour the pans and carefully tap out the excess. Set aside.
• 4. Preheat the oven to 375F. Remove a disc from the refrigerator (leave the others in so they can stay cool.) On a heavily floured work surface surface, carefully roll out the dough so that it will fit your prepared tartlet pan. You will have a lot of dough, too much for each pan. The excess will be used as the crumbled topping. Press the dough evenly into the bottom and up the sides of the pan. Using the rolling pin, carefully roll over the surface, allowing the extra dough to fall off. Save this dough for the topping. If the dough cracks, just patch it with the reserve stash, it's very forgivable. Repeat this procedure with the remaining dough.
• 5. Using a fork, poke each tart a few times. Cover each one with a piece of parchment paper. Cover the parchment paper with pie weights (you may also use dried beans or rice.) Place the pans onto a large cookie sheet.
• 6. Bake for 8-10 minutes. Remove from the oven and very carefully remove the paper and weights. Reduce the oven temperature to 350F.
• 7. While the tart shells are still warm, dollop each one with spoonfuls of the jelly, peanut butter, and Nutella. Because they will still be warm, you should be able to gently swirl everything together, but take care not to tear the semi-baked crust. Crumble the reserved tart shell dough over the jam/peanut butter/Nutella. Bake for another 15-20 minutes, or until the filling begins to set and the crust turns golden brown. Remove and cool for about 1 hour before serving.

THE QUEEN OF HEARTS - VALENTINE'S JAM TARTS

Steps:

• Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture looks like fine breadcrumbs.
• Use a knife to mix in the water, a little at a time stirring with the knife until the mixture comes together and you can form a ball with your hands.
• Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes - this will make it easier to roll out.
• Turn the oven on to 200°C/400°F/Gas Mark 6.
• Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about ¼ cm thick.
• Dip the cutter in flour then cut out as many circles as you can - you may need to gather the bits of pastry up and roll them out again to make 12 to 18 circles.(Make sure you leave a little of the pastry scraps for the heart shaped pastry lids!) Once you have the desired amount of pastry cases, roll out the pastry scraps and cut out the required amount of hearts, using a mini heart shaped biscuit/cookie cutter.
• Lay the rounds of pastry in the tart tin, which has been buttered or greased and press them gently into place. Prick the base of each tart once with a fork.
• Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden. Using oven gloves take the tray out of the oven.
• Carefully put 1 heaped teaspoon of jam into each tart, and then top them off with a pastry heart. Using oven gloves put the tray back into the oven for 6 minutes.
• Using your oven gloves take the tray out of the oven.
• Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and leave to cool completely on a wire rack. Arrange them on an attractive serving plate and sprinkle with caster sugar.

JAM TARTS

Steps:

• 1. Place the flour, confectioners' sugar, and salt in the bowl of a food processor. Process for 30 seconds. Add the butter and pulse until the mixture resembles medium-coarse cornmeal. Mix 1 egg yolk with 2 tablespoons ice-cold water, then gradually add it to the pastry mixture, processing after each addition. (Do not allow the mixture to become a ball of dough-it should stay in large, coarse clumps.) Transfer to a mixing bowl. Bring the mixture together in your hands, knead it for 30 seconds on a clean, lightly floured surface, then press it down into a 1/2-inch-thick disc. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
• 2. Thinly roll out the pastry on a lightly floured surface. Stamp out circles using a 4 1/4-inch-diameter (for large tarts) or 3 1/2-inch-diameter (for smaller ones) cookie cutter. Gently lift the circles of dough and ease them into a 6-hole shallow nonstick tart tray (for large tarts) or a 12-hole nonstick muffin tray (for smaller ones). Prick the bases with a fork. Freeze until solid, about 20 minutes.
• 3. Preheat oven to 375°F. In a small bowl, mix the remaining egg yolk with the milk to make the glaze. Place the oven rack on the top third of the oven. Line the pastries with pieces of parchment paper that are large enough to completely cover the base and sides, then fill with baking beans. Bake for 8 minutes, then remove the paper and beans and brush the sides with the glaze. Return to the oven and bake until just tinged with color, about 5 minutes more.
• 4. Remove the tarts from the oven. Add 1 heaped tablespoon (for the large tarts) or 2 teaspoons (for the smaller ones) of the preserves to each pastry case. Return to the oven and bake until the preserves are bubbling, about 8 to 10 minutes. Remove and allow to cool in the tin for 10 minutes before transferring to a cake rack to cool completely.

JAM TARTS (TARTES DE CONFITURE)

Steps:

• Make dough:
• Blend together flour, butter, shortening, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with the rest in small (roughly pea-size) lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
• Test dough by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, and test again. (If you overwork mixture or add too much water, pastry will become tough.)
• Turn out dough onto a lightly floured work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide it into 6 portions, then form each portion into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
• Prepare shells:
• Roll each piece of dough into a 6-inch round with a rolling pin on a lightly floured surface and fit each into a tartlet pan. Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Chill 30 minutes.
• Preheat oven to 375°F.
• Line shells with foil and fill with pie weights or raw rice. Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes. Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more. Cool in pans on a rack.
• Make filling:
• Simmer jam in a small saucepan, stirring occasionally, 1 minute. Remove from heat and stir in lemon juice. Put raspberries in a large bowl and pour warm jam over berries, gently tossing with a rubber spatula to coat berries. Mound berries in tart shells.

PUFF PASTRY JAM TARTS

Steps:

• Cut the sheet into even squares, and score a smaller square in the centre.
• In that smaller square we plopped half a teaspoon of jam
• Put the tarts onto grease proof paper and onto baking trays
• put into the oven for into the oven for about 15 -20 minutes or until risen and golden brown. (GAS MARK 6)

JAM TARTS

Steps:

• Sift the flour into a food processor; add the butter.
• Pulse together until bread crumb stage. Try not to overwork the pastry. You need to treat the pastry gently to prevent tough chewy pastry.
• Add the sugar, vanilla, and egg yolk to the pastry and pulse again until a ball forms.
• You made need a little water if the pastry looks dry or is not clumping together well.
• Remove the pastry from the machine.
• Knead lightly to remove cracks.
• Pop in the refrigerator for 15 minutes to rest.
• Preheat the oven to 200 degrees Celsius/fan 160 degrees Celsius.
• Remove the pastry from the fridge.
• Roll out on a lightly floured board.
• Cut out 12 rounds using a pastry cutter. I won't give measurments as sometimes I make bun tray size and sometimes I use a mini muffin tray. It is up to you. All take the same time to cook.
• Push the pastry rounds into your tray to fit nicely.
• Prick the base of each round with a fork.
• Pop into the oven for 15 minutes.
• When cooked transfer onto a cooling rack.
• Warm strawberry jam in the microwave in a bowl on high for 1 or 2 minutes until runny (be careful jam gets very hot).
• Spoon the jam into the pastry shells.
• Top each with half a strawberry.
• Leave to cool.
• They are crumbly and melt in the mouth YUM!

RASPBERRY JAM TARTS

Steps:

• First, preheat the oven to 180C and lightly grease a 12-dip tart tin.
• Sift flour and sugar into the bowl and rub diced butter into the flour until it forms breadcrumbs.
• Gradually add the water until the mixture binds together.
• Place the pastry on a lightly floured surface and kneed lightly until a smooth round ball.
• Then, place the pastry on a tray, cover with cling film and place in the fridge.
• Chill for 15-20 minutes and then roll out onto a lightly floured surface until about 1/2cm in thickness.
• Cut with a pastry cutter (7.5cm in diameter [medium sized]) and place into the pastry tins.
• 'Blinds Bake' for 10 minutes and then remove from the oven adding a teaspoon of raspberry jam in each tart.
• Place back in the oven at the same temperature for 15-20 minutes or until golden on the rims of the pastry tart base.
• Remove from the oven and leave to cool on a wire rack.

JAM TARTS

Steps:

• Preheat the oven to Gas Mark 5
• Sieve the flour into a mixing bowl and rub in the marg until it resembles fine breadcrumbs
• add the water tablespoon by table spoon until it is a moist dough
• Grease a cupcake tray and cut the pastry.
• Put the jam into the pastry and bake on Gas Mark 5 for 12-15 mins

JAM TARTS

Steps:

• Chop the butter into small bits and add to a bowl.
• Add the flour and caster sugar and with fingertips rub the butter into the flour until it resembles fine breadcrumbs.
• Add the cold water and knead it in a little and roll into a ball.
• Wrap the ball in clingwrap and put in the freezer for 20 minutes.
• Preheat oven to 180 degrees celcius.
• Remove from freezer and sprinkle some flour onto your worktop.
• Roll out the pastry to about 3mm in thickness and cut shapes with a fluted cutter or scone cutter, cut them just a little larger than the hole in the tray.
• Place into the tray and push down to make an indentation for the jam to go into.
• Add 1 teaspoon of jam.
• Place into oven and cook for 18-20 minutes.
• Cool on a wire rack being careful as the jam is very hot.