Jam Tart With Salted Cracker Crust Recipes

JAM TARTS

Jam Tarts image

These are so simple to make that my 3-year-old daughter did most of the work. Make sure not to roll the pastry too thin, and don't put too much jam in.

Provided by PaulaM11

Categories Desserts Pies Tarts

Time 1h10m

Yield 24

Number Of Ingredients 6

Ingredients

2 cups all-purpose flour
1 cup shortening
3 teaspoons white sugar
1 teaspoon salt
½ cup water
1 cup jam

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.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 17.6 g, Fat 8.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 101.5 mg, Sugar 7 g

EASY JAM TARTS

Easy jam tarts image

Bake our easy jam tarts and they'll instantly become a family favourite - plus, you can make them in less than half-an-hour if you use ready-made pastry.

Provided by Miriam Nice

Categories Afternoon tea, Dessert, Treat

Time 43m

Number Of Ingredients 5

Ingredients

250g plain flour, plus extra for dusting
125g butter, chilled and diced, plus extra for the tin
1 medium egg
1 vanilla pod, seeds scraped (optional)
100g jam, fruit curd or marmalade of your choice

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.

Nutrition Facts : Calories 183 calories, Fat 9 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium

DOUBLE-CRUSTED JAM TART

Double-Crusted Jam Tart image

This easy homemade tart is inspired by our favorite toaster strudels from childhood. And though it may look fancy and quite advanced, it's really just jam spooned between two layers of rolled-out crust. It's also endlessly variable: Any fruit or flavor goes, but we love this recipe for homemade peach jam.

Provided by Sarah Carey

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 4h50m

Number Of Ingredients 11

Ingredients

2 1/2 cups unbleached all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
2 teaspoons plus a pinch of kosher salt (we use Diamond Crystal)
1 stick cold unsalted butter, cut into small pieces
1/3 cup cold vegetable shortening
6 to 8 tablespoons ice-cold water
1 1/2 cups Fresh-and Dried-Peach Jam
1 large egg, beaten
1 to 2 tablespoons fresh lemon juice
1 cup confectioners' sugar, sifted
2 tablespoons freeze-dried raspberries or strawberries, pulverized or finely ground

Steps:

Pulse flour, granulated sugar, and 2 teaspoons salt in a food processor until combined. Add butter and shortening; pulse until mixture resembles coarse meal with a few pea-size pieces remaining. Add 3 tablespoons water and pulse. Add 3 tablespoons more and pulse. Next, work in longer pulses, stopping to scrape sides and bottom of bowl as needed, until dough holds together when pinched (if necessary, add remaining water, 1 teaspoon at a time). Shape into 2 rectangles.
Roll out one rectangle between 2 sheets of lightly floured parchment to 12 by 10 inches, about 1/8 inch thick. Transfer on parchment to a baking sheet. Repeat with second rectangle; stack on top of first. Refrigerate both until firm, at least 30 minutes.
Preheat oven to 375°F. Remove dough from refrigerator; set aside one sheet. Remove parchment from top of second sheet; spread jam evenly over dough, leaving a 3/4-inch border. Remove parchment from first piece of dough and place over filling. Fold edges in and press to seal with the tines of a fork. Poke top all over with tines of fork. Brush with beaten egg. Freeze 10 minutes or refrigerate 30 minutes. Bake until golden brown and bubbling in center, 40 to 45 minutes. Let cool on sheet on wire rack.
Gradually whisk lemon juice into confectioners' sugar to create a glaze with the consistency of honey. Add remaining pinch of salt; whisk to combine. Spoon glaze over tart, spreading almost to edges; sprinkle with freeze-dried berries and let stand until set, at least 1 hour. Slice and serve, or store, lightly wrapped with foil, at room temperature up to 1 day.

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