Raspberry Jam Tarts Recipes

RASPBERRY TART

Steps:

• In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Pat chilled mixture into a 9 inch tart pan.
• Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool.
• Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.

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.

THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!

Steps:

• Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
• Cream butter and sugar.
• Add eggs, one at a time, beating until smoothly blended.
• Stir in coconut and vanilla.
• Spoon 1/2 teaspoon jam into each tart shell.
• Cover each tart 2/3 full with coconut mixture.
• Bake on bottom shelf at 300°F for 15-20 minutes or until golden brown.
• Cool slightly then remove from pans. Makes 2 dozen tarts.

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.

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.)