Simple Jam Tarts with Shortcrust Pastry Recipe
A true British classic, these Simple Jam Tarts made with crisp shortcrust pastry couldn’t be easier to make. With just two ingredients, they’re perfect for a fuss-free treat, whether you fancy a quick snack, want to use up leftover pastry or bake something simple with kids.
Ingredients
- 250 gshortcrust pastry
- 225 gjam
- flour (as needed for rolling the pastry)
Directions
- 1
Preheat the oven to 200c | 390f or equivalent.
- 2
Roll out around 250g Shortcrust Pastry until it is quite thin. After each roll, turn the pastry round and/or over. This will make it easier to roll evenly and prevent sticking. You may need to use a little flour if the pastry sticks to the surface at all.
- 3
Use a cookie cutter that is just a little larger than the holes in your bun or muffin tin. Cut as many rounds out as you can from the pastry. I like to use the fluted side of the cookie cutter but you can use the straight if you prefer.
- 4
Carefully move the rounds into the bun tin. Gently press the pastry into the holes trying not to create bit folds on the sides.
- 5
Re-roll the leftover pastry and cut more rounds until you have enough to fill the tray.
- 6
Put around 200g Jam into a bowl and give it a quick stir - I find this makes it easier to split between the tarts.
- 7
Spoon just around 1 tsp Jam into each tart. Use a second spoon to push the jam off the first spoon. I didn't have enough hands to photograph this!
- 8
Note - you need much less jam than you think - it will puff up and bubble as the tarts cook. It is surprising but please believe me!
- 9
Bake for 15 minutes until the pastry is golden brown.
- 10
Allow the tarts to sit for a minute before carefully moving them to a cooling rack. Be careful not to touch the jam as it will be extremely hot and can burn badly.