Best Puff Pastry Jam Tarts Recipes

HOMEMADE "POP TARTS" RECIPE BY TASTY

Steps:

• Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.
• Coat edges of one section of pastry with egg wash (egg and milk whisked).
• Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges.
• Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.
• Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.
• For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.
• Enjoy!

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:

• 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.

RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
• Brush egg wash on each side of the square.
• Take each corner and bring them together the seal the jam inside the dough
• Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
• Make 8 even cuts around the circle making sure the cuts do not touch in the center.
• Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Serve with a sprinkle of powdered sugar.
• Enjoy!

PUFF PASTRY PARCELS WITH JAM FILLING

Steps:

• Take the pastry out of the fridge 30 mins prior to baking.
• Preheat the oven to 200C/180C fan.
• Lay out a sheet of baking paper onto a large baking tray.
• Dust the work surface with some plain flour.
• Roll out the puff pastry onto the dusted surface. Using a rolling pin, roll it gently to all sides, so that it's even and a little bit bigger than how it came out of the packet.
• Using a sharp knife, cut the pastry into halves horizontally, those halves into quarters and then do the same vertically - so that you get a grid of about 24 squares.
• Grab two teaspoons, one in each hand. Add about 1/3 spoonful (teaspoon) of jam onto each square of pastry. Make half of it with apricot jam and the other half with blackcurrant or strawberry jam.
• Take one square, bring two and two opposite corners together (diagonally), twist and turn, so that you get a little knob on top. This will help the pastry parcels to keep their shape. Repeat with the rest of the pastry squares. Place the pastry parcels onto the prepared baking tray.
• Break an egg into a mug and whisk it with a fork until smooth. Using a pastry brush, glaze the pastry parcels with the beaten egg from all sides.
• Place in the preheated oven and bake for 20-25 mins or until risen and golden on top.
• Enjoy as it is or serve lightly dusted with some icing sugar.

FRUITY ALMOND PUFF PASTRY TART

Steps:

• Preheat the oven to 425 degrees F.
• Place the sheet of puff pastry in the center of a baking sheet fitted with parchment. Top the puff with another sheet of parchment. Place a baking sheet directly on top of the parchment on top of the puff pastry. This weighs down the puff as it bakes and makes it uniform.
• Place the baking sheet in the center of the oven and bake until the puff pastry is partially cooked and lightly browned, 20 to 25 minutes. Remove from the oven and take the baking sheet and top sheet of parchment off the pastry.
• While the pastry is baking, make the frangipane. In the bowl of the food processor, pulse the almonds until they become like a coarse, wet powder. Add the sugar, butter, flour, almond extract, cinnamon and egg and pulse until it forms a paste.
• Gently spread the frangipane in an even layer over the puff pastry, leaving a 1/2-inch border, and place the baking sheet back in the center of the oven. Reduce the oven temperature to 400 degrees F. Bake until the frangipane and pastry are browned, 20 to 25 minutes. Let cool to room temperature.
• In a small pot, warm the jam over low heat until it melts slightly, about 30 seconds.
• Transfer the puff to a flat surface and use a serrated knife to gently cut into 9 even pieces. Arrange the pieces close together on a serving platter as if they make a whole tart. Drizzle some of the warmed jam over the top edges of the pastry and frangipane to create a "glue" for the raspberries to stick to the pastry. Arrange the raspberries over the top of each piece. Drizzle the remaining jam gently over the raspberries and finish with a sprinkle of sugar for added texture. Serve at room temperature. Refrigerate the leftovers (if there are any!!).