Easy Puff Pastry Jam Tarts For Two Recipes

PUFF PASTRY JAM TARTS

Steps:

• Cut the sheet into even squares, and score a smaller square in the centre.
• In that smaller square we plopped half a teaspoon of jam
• Put the tarts onto grease proof paper and onto baking trays
• put into the oven for into the oven for about 15 -20 minutes or until risen and golden brown. (GAS MARK 6)

EASY PUFF PASTRY JAM TARTS FOR TWO

Steps:

• Preheat oven to 390F/200C. Line a baking sheet with a slipmat or parchment paper. If your puff pastry is frozen, leave it to cool for 10 minutes until it is easy to work with. Cut puff pastry into 3.1 inch x 3.1 inch (8cm x 8cm) squares. With a fork, poke several holes in the center of the squares leaving a finger-size space around the border (about 1.25 cm/1/2 inch) - this is your crust. Save and freeze the rest of the puff pastry for later use. Bake Puff Pastry for 4-5 minutes until the crust begins to rise.
• Lower the oven down to 350F/180C. If the center has risen, poke it with a fork a couple times so it doesn't continue to rise during the second baking time. Evenly spread ½ heaping tbsp of jam on each tart. Place back in the oven and bake for 8-10 minutes until the pastry begins to turn golden brown. The jam will start to bubble - this is perfectly normal.
• While the tarts are baking, by 15 second intervals, melt the dark chocolate and coconut oil in the microwave, making sure not to burn the dark chocolate. Stir and combine the coconut oil and dark chocolate together. The chocolate should be warm, and liquid-y enough to drizzle onto the warm tarts.
• Remove the tarts out of the oven when they are done and drizzle the melted dark chocolate on top. The jam becomes very hot in the oven so make sure to leave the tarts to cool for 15 minutes before enjoying with your sweetie! Enjoy warm or save and enjoy cold later.

HOMEMADE "POP TARTS" RECIPE BY TASTY

Steps:

• Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.
• Coat edges of one section of pastry with egg wash (egg and milk whisked).
• Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges.
• Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.
• Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.
• For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.
• Enjoy!

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.

RASPBERRY JAM PUFF PASTRY HEARTS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Cut the puff pastry into 9 equal squares.
• Taking one of the squares, place 1 teaspoon of raspberry jam in the center.
• Brush egg wash on each side of the square.
• Take each corner and bring them together the seal the jam inside the dough
• Flip so the pinched side is on the underside. Flatten with the palm of your hand until the patty is about 1-inch thick.
• Make 8 even cuts around the circle making sure the cuts do not touch in the center.
• Take 2 of the cut sections and turn them inward to create the heart shape. Repeat with the other 6 sections.
• Repeat with the remaining pastry squares.
• Bake for 15-20 minutes until pastry is golden brown and puffed.
• Serve with a sprinkle of powdered sugar.
• Enjoy!

PUFF PASTRY PARCELS WITH JAM FILLING

Steps:

• Take the pastry out of the fridge 30 mins prior to baking.
• Preheat the oven to 200C/180C fan.
• Lay out a sheet of baking paper onto a large baking tray.
• Dust the work surface with some plain flour.
• Roll out the puff pastry onto the dusted surface. Using a rolling pin, roll it gently to all sides, so that it's even and a little bit bigger than how it came out of the packet.
• Using a sharp knife, cut the pastry into halves horizontally, those halves into quarters and then do the same vertically - so that you get a grid of about 24 squares.
• Grab two teaspoons, one in each hand. Add about 1/3 spoonful (teaspoon) of jam onto each square of pastry. Make half of it with apricot jam and the other half with blackcurrant or strawberry jam.
• Take one square, bring two and two opposite corners together (diagonally), twist and turn, so that you get a little knob on top. This will help the pastry parcels to keep their shape. Repeat with the rest of the pastry squares. Place the pastry parcels onto the prepared baking tray.
• Break an egg into a mug and whisk it with a fork until smooth. Using a pastry brush, glaze the pastry parcels with the beaten egg from all sides.
• Place in the preheated oven and bake for 20-25 mins or until risen and golden on top.
• Enjoy as it is or serve lightly dusted with some icing sugar.

QUICKEST PUFF PASTRY

Steps:

• Cut 8 ounces (2 sticks) butter into 1/2 to 1/4-inch dice, place on a plate and refrigerate while preparing remaining ingredients.Measure water and add salt; stir to dissolve and set aside.
• Coarsely dice remaining 4 tablespoons (1/2 stick) butter. Place flour in work bowl of food processor fitted with metal blade; add 4 tablespoons butter and pulse until butter is absorbed -- about ten to twelve 1-second pulses.
• Add remaining butter and pulse once or twice to distribute. Add water and pulse 3 or 4 times, just until dough forms a rough ball. Do not over-process.
• Flour work surface and scrape dough from work bowl. Shape dough into a rough rectangle and place between 2 pieces of plastic wrap. Press dough with rolling pin to flatten, then roll back and forth several times with rolling pin to make a 12 by 18 inch rectangle of dough.
• Peel away plastic wrap and invert dough to floured work surface. Peel away second piece of wrap. Fold dough in thirds in the width, folding the top third down and the bottom third up, to make a 6 by 18-inch rectangle, then roll up the dough from one of the 6-inch ends, making sure to roll end under dough. Press the dough into a square, wrap in plastic and refrigerate 1 hour, or until firm.

RASPBERRY JAM TART

Steps:

• Preheat oven to 375°F. Roll out pastry on floured surface to 12x9-inch rectangle. Cut pastry in half lengthwise, creating two 12x4 1/2-inch strips. Place 1 pastry strip on large baking sheet. Spread jam evenly over pastry, leaving 1/2-inch border on all sides. Fold remaining pastry strip in half lengthwise. Using small knife and beginning 1/2 inch from 1 end of pastry, cut slit through fold to within 1/2 inch of unfolded side of pastry. Repeat cutting slits at 1/2-inch intervals. Unfold dough and open flat on work surface. Whisk egg and cream in small bowl to blend. Brush cut pastry with some of egg mixture. Brush edges of jam-covered pastry strip with some of egg mixture. Place cut pastry strip over strip with jam, egg-glazed side up. Press edges firmly to seal.
• Bake tart until pastry is golden, about 25 minutes. Transfer sheet to rack and cool 5 minutes. Using large metal spatula, loosen tart from sheet. Slide tart onto rack and cool completely. (Can be prepared 6 hours ahead. Cover and let stand at room temperature.)