I wanted to make some Jam Tarts, always a favourite, particularly with children. But I was so enamoured of the pastry I made for my Cherry Bakewells, since it was crumbly and almost melt in the mouth, that I decided to use that recipe, rather than a more traditional one.
Often the pastry in Jam Tarts is not so short and crumbly, and is a little chewy. Also the pastry is not blind-baked. But for mine I decided that I would blind-bake it, as per the recipe for the Cherry Bakewells. Then it was a question of how long put the jam filled tarts back into the oven for. In the event I did that for just 10 minutes, long enough to get the jam bubbling and spreading across the tart shells.
The recipe below makes 18(can be squeezed to 20) easily. I only had one 12 hole bun tin, so I used my whoopie pie tin for the other 6. That means that the apricot jam tarts are slightly larger in circumference but shallower than the raspberry and strawberry ones.
I am very pleased with the results, 3 varieties of jam all tasting very nice, and with some sweetened coconut sprinkled on the top to give a different flavour and texture. Oh my word, they are lovely. I have just eaten 3, one of each, with a cup of tea. The pastry is sublime, I had to stop myself from eating another three, as I know that wouldn’t have been the end of it.
- 225g plain flour, plus extra for dusting
- 2 tbsp icing sugar
- 130g butter, cut into cubes and chilled
- 1 egg yolk
- Jam of your choice, 1 to 1.5 teaspoons per tart.
- Sweetened coconut for sprinkling(optional)
Tip the dough onto a lightly floured surface and knead very briefly until it just comes together. Shape into a flattish disc, wrap in clingfilm and chill for 30 minutes.
Preheat the oven to 200C/180c Fan, gas mark 6.
Spoon in 1 to 1.5 teaspoons of jam into each tart shell. Don’t use too much or it will bubble up over the edges of the tarts.
Place back in the oven for ten minutes, until the jam is bubbling and has spread across the base of the tart shells.
Remove from the oven and allow to cool for a few minutes in the tin, before moving to a cooling rack.
Sprinkle a little sweetened coconut over each tart, if required, before they have fully cooled. So the coconut will stick to the jam.