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.
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
MINI JAM TARTS
Use whatever jam you like as the filling for these little tarts.
Categories jam mini tarts pastry dessert fruit filling fruit jam fruit preserves
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F. In a food processor, combine flour, sugar, salt, and cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
- Combine 1 egg yolk with 2 tablespoons ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to a clean work surface and compress into a flattened circle.
- Lightly dust the work surface with flour; roll out dough to just thinner than 1/4 inch. Using a round or square cookie cutter, cut out shapes and press into 2- to 3-inch tartlet tins or a small muffin-top pan. Shape crust as desired, fill each with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.
- Combine remaining egg yolk with cream; lightly brush exposed dough with egg wash. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
LITTLE JAM TARTS
These simple favourites take just 30 minutes to make - get the kids to help
Provided by Good Food team
Categories Afternoon tea, Treat
Time 30m
Yield Makes 20
Number Of Ingredients 2
Steps:
- Roll out the shortcrust pastry on a lightly floured surface to just under the thickness of £1 coin. Stamp out 20 x 5cm circles using a pastry cutter and line 2 mini muffin tins (or make in 2 batches).
- Prick with a fork and spoon 1 tsp jam into each (we used apricot, blackcurrant and strawberry). Stamp out shapes from the leftover pastry to decorate the tarts, if you like.
- Bake at 200C/180C fan/gas 6 for 12-15 mins, until the pastry is golden.
Nutrition Facts : Calories 132 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.13 milligram of sodium
EASY JAM TARTS
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
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
MINI JAM TARTS
Use whatever jam you like as the filling for these little tarts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes 16
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. In a food processor, combine flour, sugar, salt, and cinnamon; process for 10 seconds. Add butter and process until mixture resembles coarse meal, 15 to 20 seconds.
- Combine 1 egg yolk with 2 tablespoons ice water and add to flour mixture. Process until the dough comes together, about 7 seconds. Transfer to a clean work surface and compress into a flattened circle.
- Lightly dust the work surface with flour; roll out dough to just thinner than 1/4 inch. Using a round or square cookie cutter, cut out shapes and press into 2- to 3-inch tartlet tins or a small muffin-top pan. Shape crust as desired, fill each with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts of dough. At this point, the tarts can be refrigerated for several hours.
- Combine remaining egg yolk with cream; lightly brush exposed dough with egg wash. Bake until golden brown, 20 to 25 minutes. Transfer tarts from tins to a wire rack to cool.
MINI JAM TARTS
Let your imagination be your guide when forming these little tarts; giving each one a singular look enhances its appeal and creates an enticing display, but you can always replicate favorite patterns. Use aspic cutters (available at baking supply stores) or small cookie cutters to make designs, or cut strips of dough to form mini lattice tops. You may also want to vary the flavor-and color-of jam in the fillings.
Yield Makes 16
Number Of Ingredients 9
Steps:
- Make the crust: In a food processor, pulse to combine flour, sugar, salt, and cinnamon. Add butter and pulse until mixture resembles coarse meal.
- Combine 1 egg yolk with the water and drizzle evenly over flour mixture. Pulse just until dough comes together. Press dough into a disk and wrap in plastic. Refrigerate until firm, 1 hour or up to 1 day.
- Preheat oven to 375°F. On a lightly floured surface, roll out dough just thinner than 1/4 inch. Cut out round or square shapes and press into 2- to 3-inch tartlet tins. Trim excess dough flush with rims; fill each shell with 1 1/2 to 2 teaspoons jam, and decorate tops with cutouts or thin strips of dough. (Assembled tarts can be refrigerated for several hours.)
- Combine remaining egg yolk with the cream; lightly brush over dough. Bake until pastry is golden brown, 20 to 25 minutes. Unmold tarts and let cool completely on a wire rack.
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