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Top view of Strawberry & Apricot Jam Tarts next to a flat lay bag of Allinson's Plain Flour
40Total Time
30Prep Time
10Bake Time

Strawberry Jam Tarts

86 Reviews

About the Jam Tarts

Whether its a dollop of apricot, cherry or strawberry jam, one thing is for sure that these yummy jam tarts are so simple to make yet deliciously fruity and crumbly. With a quick and easy tart dough, once rolled out into baking tins these tarts are dolloped with a generous spoonful of jam (or lemon curd) and then baked, making this recipe perfect for kids to get sticky fingers helping out with. 

Tarts got the key to your heart? Whether you're looking for a traditional Bakewell Tart, the sweet nostalgic taste of a  Cornflake Tart, or want to cosy up with some northern comfort food that is the Manchester Tart - we'll have you baking to your tarts content...

40Total Time
30Prep Time
10Bake Time


  1. Step 1:

    Preheat the oven to 180°C (160°C, gas mark 4). Grease a 12 hole tart tin with butter.

  2. Step 2:

    To make the pastry, put the flour and salt into a large bowl. Rub the butter into the flour using your fingertips until it looks like coarse breadcrumbs.

  3. Step 3:

    Gradually pour the cold water, a little bit at a time, into the butter and flour mixture, using a knife to stir it. You may not require all the water. Stop adding it once the mixture start to come together and form a dough. You may want to use your hands to help bring it into a ball of dough.

  4. Step 4:

    Wrap the pastry in cling film and leave to chill in the fridge for 15-20 minutes.

  5. Step 5:

    On a lightly floured surface, roll out the pastry evenly until it is to ½ cm thickness. In between rolls, gently shuffle your hand between the pastry and the surface and rotate it a little to stop the pastry sticking to the worktop.

  6. Step 6:

    Use a round cutter to cut circles of pastry, slightly larger than the hole in the baking tin, then press one disc of pastry into each hole, pushing it down gently.

  7. Step 7:

    Spoon a heaped teaspoon of strawberry jam or lemon curd into each pastry case. Bake in the oven for 10-15 minutes or until golden brown. Remove the tarts from the oven and cool on a wire rack.


    • 250g Allinson's Plain White Flour
    • 0pinch Salt
    • 110g Butter (unsalted, plus extra for greasing)
    • 60ml Water (cold)
    •  Strawberry jam (or lemon curd)

Nutritional Information

per 41g
  • 179cal Energy
  • 7.9g Fat
  • 4.9g of which Saturates
  • 24g Carbohydrates
  • 8.8g of which Sugars
  • 2.2g Protein
  • 0.18g Salt

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