Jam Tarts

"This is a recipe my daughter found in a children's colouring book. We love to make them together. A good basic recipe for children to try, with an adults help."
 
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photo by mums the word photo by mums the word
photo by mums the word
photo by mums the word photo by mums the word
Ready In:
33mins
Ingredients:
5
Yields:
18 small tarts
Serves:
9
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ingredients

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directions

  • Chop the butter into small bits and add to a bowl.
  • Add the flour and caster sugar and with fingertips rub the butter into the flour until it resembles fine breadcrumbs.
  • Add the cold water and knead it in a little and roll into a ball.
  • Wrap the ball in clingwrap and put in the freezer for 20 minutes.
  • Preheat oven to 180 degrees celcius.
  • Remove from freezer and sprinkle some flour onto your worktop.
  • Roll out the pastry to about 3mm in thickness and cut shapes with a fluted cutter or scone cutter, cut them just a little larger than the hole in the tray.
  • Place into the tray and push down to make an indentation for the jam to go into.
  • Add 1 teaspoon of jam.
  • Place into oven and cook for 18-20 minutes.
  • Cool on a wire rack being careful as the jam is very hot.

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Reviews

  1. These were pretty good and quite easy to prepare. But I had a little trouble understanding some of the directions. I still don't know what is meant by "cutting them a little larger than the hole in the tray". But I don't own any kind of baking tray with holes in it anyway, so I decided to just use my standard-size muffin tin. And that worked out OK. Like another reviewer, I had a little trouble with the dough, which I suspect was an error in converting measurements to US standards (too much flour). So I added a little more water, and it all came together after that.
     
  2. What cute little tarts these are! I had a bit of trouble with the pastry but I think something went wrong when I converted the measurements. I used an online conversion chart to change from grams into cups but it seemed like I ended up putting in too much flour. So I adjusted by adding about 2 tbsp more water so that I could work the dough. No harm done, they tasted fine. I would say to watch how much jam you put in them because some of mine overflowed a bit. Made for PAC 2011.
     
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RECIPE SUBMITTED BY

Stay at home mum, love to cook and sew.
 
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