British Jam Tart Recipes

JAM TARTS

Steps:

• Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
• Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
• Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.

BAKEWELL TART

Steps:

• Combine the flour, salt and powdered sugar in the bowl of a food processor. Add the butter and pulse until it forms a coarse meal. Add the egg yolk and ice water and pulse just until the dough comes together.
• Gather the dough together and form into a 6 to 8-inch disk. Wrap in plastic and refrigerate for at least 1 hour.
• Lightly flour a large sheet of parchment paper and place the dough in the center. Roll the dough out to a 14-inch circle. If the dough starts to break and split, let it rest another 5 to 10 minutes until pliable.
• Ease the dough into a 9-inch deep-dish fluted tart pan. Gently press the dough into the corners and sides of the pan. Trim the excess dough around the rim. Prick the bottom with a fork and freeze for 30 minutes.
• While the pastry is in the freezer adjust one oven rack to the upper-middle position and the other to the lower-middle position. Preheat oven to 375°F.
• Place the chilled tart shell on a cookie sheet. Press a 14-inch piece of foil inside the tart shell and fill with beans or pie weights. Bake on the lower rack for 30 minutes. Carefully remove the foil and weights and move the cookie sheet with tart shell to the upper rack. Continue baking until the pastry is golden brown, about 5 minutes.
• Remove from the oven and cool while preparing the filling. Adjust the oven rack to the middle position and reduce the oven temperature to 350°F.
• In a large mixing bowl beat together the butter and sugar until pale and fluffy. Add the almond extract, eggs and egg white. Mix until blended. Using a spatula, fold in the almond flour, all-purpose flour and salt until blended. Set aside.
• Spread raspberry jam over the bottom of the baked pastry. Gently spoon small mounds of almond filling over the jam. Carefully spread the filling to the edges of the tart and smooth out the surface. Sprinkle sliced almonds evenly over the surface.
• Place the tart back onto the cookie sheet and bake for 40 to 50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tent with foil halfway through baking if browning too quickly. The filling may jiggle a little when you shake the pan. This is okay.
• Remove from the oven and cool completely on a rack. Serve at room temperature.

PAUL'S MUM'S JAM TARTS

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 20 circular shapes.
• Put each pastry case into an individual cupcake tin. Add a teaspoon of jam to each case - not too much or it will ooze everywhere. If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids.
• Bake for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes).

EASY JAM TARTS

Steps:

• Put the flour, butter and a pinch of salt in a bowl and rub them together with your fingertips (or you can pulse these ingredients together in a food processor if you have one). When the mixture looks and feels like fresh breadcrumbs, stir in the egg and vanilla seeds, if using, with a cutlery knife. Add 1 tbsp cold water, then start to bring the dough together in one lump with your hands - try not to knead it too much. Add 1 more tbsp of water if it's not coming together, but try not to add more than that. Wrap in cling film and chill in the fridge for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Butter a 12-hole tart tin, then dust your work surface with flour. Unwrap and roll out the chilled pastry so it's about the thickness of a £1 coin, then use a straight or fluted round cutter to cut out 12 circles, big enough to line the holes in the tin. Dollop 1-2 tsp of your chosen filling into each one and, if you like, cut out little pastry hearts (perfect for Valentine's Day) and pop them on top.
• Bake for 15-18 mins or until golden and the filling is starting to bubble a little. Leave to cool in the tin for a few mins then carefully transfer to a wire rack to cool completely.

EASY TRADITIONAL JAM TARTS

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F / 180 C Gas Mark 4. Lightly grease a 12-hole tart mold with a little butter.
• Mix the flour and salt in a mixing bowl. Add the cubed butter.
• Working as quickly as you can, use a pastry blender or your hands to rub the butter into the flour until the mixture resembles breadcrumbs.
• Add the water to the mixture 1 tablespoon at a time and use a cold knife to stir and bind the pastry together. Stop when the pastry comes together.
• Wrap the dough in cling film and chill for a minimum of 15 minutes or up to 30 minutes.
• Unwrap the pastry onto a lightly floured work surface and roll to a 1/4-inch thickness.
• Using a tart cutter or cup, cut circles from the pastry just slightly bigger than the holes in the prepared tart mold. Gently press the discs of dough into each mold.
• Place a heaped teaspoon of jam or lemon curd into the pastry-lined tins. Be careful not to overfill as the jam will bubble out when hot and burn.
• Repeat until all the pastry is used up-you can squish the pastry trimmings back together and reroll as needed.
• Bake in the preheated oven for 15 minutes or until golden brown. Remove from the oven and leave to cool completely.
• Once cooled, serve and enjoy.