STREAMING NOW: Taste in Translation

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“My Mom gave me this recipe for jam tarts a few years ago. It was my Grandma's recipe which she had used time and time again. My Mom has changed it over the years to her way of liking.”

Ingredients Nutrition


  1. Sift the flour into a food processor; add the butter.
  2. Pulse together until bread crumb stage. Try not to overwork the pastry. You need to treat the pastry gently to prevent tough chewy pastry.
  3. Add the sugar, vanilla, and egg yolk to the pastry and pulse again until a ball forms.
  4. You made need a little water if the pastry looks dry or is not clumping together well.
  5. Remove the pastry from the machine.
  6. Knead lightly to remove cracks.
  7. Pop in the refrigerator for 15 minutes to rest.
  8. Preheat the oven to 200 degrees Celsius/fan 160 degrees Celsius.
  9. Remove the pastry from the fridge.
  10. Roll out on a lightly floured board.
  11. Cut out 12 rounds using a pastry cutter. I won't give measurments as sometimes I make bun tray size and sometimes I use a mini muffin tray. It is up to you. All take the same time to cook.
  12. Push the pastry rounds into your tray to fit nicely.
  13. Prick the base of each round with a fork.
  14. Pop into the oven for 15 minutes.
  15. When cooked transfer onto a cooling rack.
  16. Warm strawberry jam in the microwave in a bowl on high for 1 or 2 minutes until runny (be careful jam gets very hot).
  17. Spoon the jam into the pastry shells.
  18. Top each with half a strawberry.
  19. Leave to cool.
  20. They are crumbly and melt in the mouth YUM!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a