Best Mini Jam Tarts Recipes
MINI JAM TARTS
These simple homemade mini jam tarts with buttery pastry and a sweet jam filling make a great lunch box treat or after school snack.
Provided by Lucy - Bake Play Smile
Categories Snacks
Time 1h20m
Number Of Ingredients 7
Steps:
- Place the room temperature butter and the sugar into a large mixing bowl. Beat with a stand-mixer, beaters or a food processor until pale, smooth and creamy. Scrape down the sides of the bowl.
- Add the egg and vanilla extract and continue to beat until well combined.
- Sift over the plain flour and bicarbonate soda and mix until the dough comes together.
- Place the bowl of dough into the fridge to chill for 30 minutes.
- Once chilled, form the dough into a ball. Place the ball onto a lightly floured board or bench and roll it out with a rolling pin until 5mm thick.
- Use a 6cm diameter round cookie cutter to cut out the pastry circles.
- Lightly grease a 12 hole patty pan tin. Gently press each of the pastry circles into the holes.
- Spoon 1-2 teaspoons of jam into the pastry shells, filling almost to the top.
- Preheat oven to 160 degrees celsius (fan-forced).
- Optional (but recommended - see notes): Chill the tarts in the patty pan tin in the freezer for 30 minutes.
- Bake the tarts for 10 minutes or until the edges of the pastry start to turn slightly golden.
- Allow the tarts to cool in the baking pan for 30 minutes before transferring to a wire rack to cool completely. Note: as tempting as it is, do NOT eat the tarts while they are warm as the jam will burn your mouth.
- Store in an airtight container in the fridge for 3 days.
- Place the room temperature butter and the sugar into the Thermomix bowl. Mix for 15 seconds, Speed 4. Scrape down the sides of the bowl. Mix for a further 15 seconds or until pale and creamy.
- Add the egg and vanilla extract and mix for 30 seconds, Speed 3.
- Add the plain flour and bi-carbonate of soda and mix for 10 seconds, Speed 5. Then knead for 2 minutes, Kneading function.
- Place the Thermomix bowl with the dough inside, into the fridge for 30 minutes to chill.
- Once chilled, form the dough into a ball. Place the ball onto a lightly floured board or bench and roll it out with a rolling pin until 5mm thick.
- Use a 6cm diameter round cookie cutter to cut out the pastry circles.
- Lightly grease a 12 hole patty pan tin. Gently press each of the pastry circles into the holes.
- Spoon 1-2 teaspoons of jam into the pastry shells, filling almost to the top.
- Preheat oven to 160 degrees celsius (fan-forced).
- Optional (but recommended - see notes): Chill the pastry in the patty pan tin in the freezer for 30 minutes.
- Bake the tarts for 10 minutes or until the edges of the pastry start to turn slightly golden.
- Allow the tarts to cool in the baking pan for 30 minutes before transferring to a wire rack to cool completely. Note: as tempting as it is, do NOT eat the tarts while they are warm as the jam will burn your mouth.
- Store in an airtight container in the fridge for 3 days.
Nutrition Facts : Calories 171 kcal, Carbohydrate 27 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 29 mg, Sodium 86 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 17.6 g, Fat 8.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 101.5 mg, Sugar 7 g
MINI JAM TARTS
Let your imagination be your guide when forming these little tarts; giving each one a singular look enhances its appeal and creates an enticing display, but you can always replicate favorite patterns. Use aspic cutters (available at baking supply stores) or small cookie cutters to make designs, or cut strips of dough to form mini lattice tops. You may also want to vary the flavor-and color-of jam in the fillings.
Yield Makes 16
Number Of Ingredients 9
Steps:
- Make the crust: In a food processor, pulse to combine flour, sugar, salt, and cinnamon. Add butter and pulse until mixture resembles coarse meal.
- Combine 1 egg yolk with the water and drizzle evenly over flour mixture. Pulse just until dough comes together. Press dough into a disk and wrap in plastic. Refrigerate until firm, 1 hour or up to 1 day.
- Preheat oven to 375°F. On a lightly floured surface, roll out dough just thinner than 1/4 inch. Cut out round or square shapes and press into 2- to 3-inch tartlet tins. Trim excess dough flush with rims; fill each shell with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts or thin strips of dough. (Assembled tarts can be refrigerated for several hours.)
- Combine remaining egg yolk with the cream; lightly brush over dough. Bake until pastry is golden brown, 20 to 25 minutes. Unmold tarts and let cool completely on a wire rack.
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