27 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
apple recipes
pumpkin recipes
cranberry recipes
chocolate recipes
healthy baking
eggless recipes
comfort foods
blueberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
thanksgiving baking
candy recipes
halloween baking
valentine's baking
christmas cookies
christmas baking
christmas candy
easter baking
baking history
bibliography

 
Subscribe Now
 

Jam Tarts Recipe & Video

Printer Friendly Page

A bit of pastry and a dab of jam makes a very fine Jam Tart. You can make them big or small and while delicious as is, they are also very good with a small dollop of whipped cream or clotted cream, or a sprinkling of finely chopped nuts.  

 

To make a good looking and a good tasting Jam Tart you need a jam that is bright colored and of excellent quality. Now, the jam you use definitely needs to have a smooth (no pieces of large fruit in it) yet fairly thick consistency so it does not boil during baking. I like to use my homemade raspberry jam (recipe and video here) as it looks so cheery and its tart yet sweet flavor pairs so well with the sweet and buttery flavor of the pastry. The pastry I've used is actually the same recipe I use to make Sables. Sables are a French butter cookie that is very similar in taste and texture to a crisp shortbread. And while it's excellent for making these mini tart shells, there are other options. If you have leftover pastry after making a pie or tart, by all means use that. And this shortbread pastry is also very good for making tarts.

Related Recipes You May Like

Raspberry Crostata

Linzer Cookies

Thumbprint Cookies

Raspberry Jam

Raspberry Butter Cookies

Raspberry Oatmeal Squares

Jam Tarts: In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (about two  minutes). Add the egg and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed.

In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. 

Divide the pastry in half and then roll each half between two sheets of parchment or wax paper until it is about 1/8 inch  thick. As you roll, periodically check the top and bottom sheets of parchment and smooth out any wrinkles. Place the pastry on a baking sheet (along with the parchment paper) and place in the refrigerator until firm (about 1-2 hours). 

Preheat your oven to 400 degrees F (200 degrees C). Have ready 30 miniature muffin cups, preferably nonstick.

Once your pastry has chilled, remove one portion from the refrigerator and peel off the top piece of parchment paper. Using about a 2 1/2 inch (6 cm) cookie cutter, cut out rounds of pastry and gently press them into the muffin cups. Then fill each tart shell about two-thirds full with your favorite jam. Bake for about 12 - 14 minutes or until golden brown around the edges. Remove from oven and place on a wire rack to cool.

Can garnish with a dollop of whipped cream or clotted cream or sprinkle with finely chopped nuts.

Makes about 30 - 2 inch (5 cm) Jam Tarts.

View comments on this recipe on YouTube

Jam Tarts:

10 tablespoons (140 grams) unsalted butter, at room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg, at room temperature

1 teaspoon pure vanilla extract

2 cups (260 grams) all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 - 1 cup (120 - 240 ml) jam

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy

Use of materials on all pages on the domains Joyofbaking.com, the Joyofbaking.com Facebook Page, the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2024 iFood Media LLC