Mini Jam Tarts

My Nanny was an amazing baker. There was always something lovely to eat in her house!

She made a great apple tart and I loved to help. There was often leftover pastry, which was what I rolled out and played with. When I didn't ruin the leftover pastry, Nanny made some of these mini jam tarts.


I made an apple tart last week and remembered these. I had oceans of extra pastry so knocked up a few. They are sooo easy, but look impressive and are perfect with a cuppa!

I've included how to make sweet pastry here- if you do want to make a full tart, double the pastry ingredients.




Ingredients:

For pastry-

225g plain flour

110g cold butter or margarine, cut into cubes

80g sugar

1 large egg, beaten


For the tarts-

Jam or curd of your choice



Method:

  1. To make the pastry, rub the butter or margarine into the flour using your fingertips until it resembles breadcrumbs.

  2. Mix in the sugar.

  3. Add in the egg, stirring using a butter knife (you want to keep everything cool).

  4. The mixture should start to come together, if it is too dry add a drop of milk and mix again.

  5. Bring it together into a ball using your hands.

  6. Wrap the pastry in clingfilm and place in the fridge for at least 30 minutes (you could do thi the day before).

  7. Once the pastry has chilled, remove it from the fridge and preheat your oven to 200 (180 fan) degrees celsius.

  8. Grease/spray a bun tin with oil.

  9. Liberally flour a worktop with plain flour and dust your rolling pin with flour.

  10. Roll out your pastry to around 1/2 cm thickness.

  11. Use a glass or scone cutter to cut out 12 circles and lay these in the centre of the wells in your bun tray.

  12. Add 1 tsp of jam or curd to each pastry base (this seems like too little, but as it cooks it melts and expands out a bit).

  13. If you want, cut out shapes to use as lids or decoration- E.G. hearts, stars, flowers- and place these on your tarts.

  14. Place the tray in the middles of your oven.

  15. Bake for 15 minutes, or until golden and bubbling.

  16. Allow to cool in the tin for a few minutes before transferring to a wire rack to cool fully.



Notes:

  • I used raspberry jam, apricot jam and lemon curd- all delicious.

  • Do be sure to let the tarts cool before eating, hot jam is like lava!

  • If you want to get fancy, add lemon or orange zest to your pastry.

  • This looks like loads of steps, but once the pastry is made these come together very quickly.


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Ireland

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