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A collection of jam tarts on a pink plate Tried & Tested

Mini jam tarts

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2.149 stars based on 27 ratings

Little tarts of jammy sweetness.  Perfect to make with a selection of homemade jams.  Afternoon tea is just not the same with out jam tarts!

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 150g 5⅜ oz Plain white flour (we use Allinson) Plain white flour
  • 75g 2¾ oz Butter (unsalted) chilled, diced
  • 3tbsp 3tbsp Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 1 1 Egg yolk(s) (free range)
  • 12tsp 12tsp Jam strawberry, raspberry, apricot
  • Lemon curd optional filling

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 190˚C (170°C fan, 375˚F, gas mark 5).

  2. Classic mode Step 2

    Place the flour into a large bowl. Add the diced butter and rub the butter in using the fingertips, until the mixture resembles fine breadcrumbs.

    Ingredients for this step

    • 150g 5⅜ oz Plain white flour (we use Allinson) Plain white flour
    • 75g 2¾ oz Butter (unsalted) chilled, diced
  3. Classic mode Step 3

    Stir in the sugar. Add the egg yolk and 1-3 tbsp of chilled water and mix with a palette knife until the dough starts to come together in a ball.

    Ingredients for this step

  4. Classic mode Step 4

    Knead very briefly to make the dough smooth then chill in the fridge for 20 minutes to rest.

  5. Classic mode Step 5

    Place the dough onto a floured work surface and roll to about 3mm thickness.

  6. Classic mode Step 6

    Cut circles of dough with a cutter, to fit a small tart tin. Prick the base of each one gently with a fork.

  7. Classic mode Step 7

    Spoon a teaspoonful of jam into each pastry case. Roll any remaining pastry and cut tiny shapes to place on top of the jam.

    Ingredients for this step

    • 12tsp 12tsp Jam strawberry, raspberry, apricot
  8. Classic mode Step 8

    Bake for 20 minutes until golden. Leave to cool on a cooling rack before eating – jam gets very hot!