These buttery, crumbly jam tarts are a nostalgic British treat—simple to make and perfect with your favorite jam! Great for tea time, lunchboxes, or holiday baking.
Ingredients (Makes 12 tarts)
For the Pastry:
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1½ cups (190g) all-purpose flour
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½ cup (115g) cold unsalted butter, cubed
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¼ cup (50g) granulated sugar
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1 egg yolk
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1-2 tbsp ice water
For the Filling:
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½ cup (160g) jam (strawberry, raspberry, apricot, etc.)
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1 tsp lemon juice (to brighten flavor)
(Optional: Powdered sugar for dusting)
Instructions
1. Make the Pastry
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In a food processor, pulse flour, butter, and sugar until crumbly.
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Add egg yolk and 1 tbsp ice water; pulse until dough comes together.
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Wrap in plastic and chill for 30 minutes.
2. Roll & Cut
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Preheat oven to 375°F (190°C).
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Roll dough to ⅛-inch thickness. Cut into 12 circles (use a 3-inch cutter or glass).
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Press into a muffin tin or tart molds.
3. Fill & Bake
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Mix jam with lemon juice; spoon 1 tsp into each tart shell.
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Bake for 12-15 minutes until golden.
4. Serve
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Cool completely. Dust with powdered sugar if desired.
Why You’ll Love Them
✅ Buttery, crisp shells with sweet jam centers.
✅ Customizable—use any jam or lemon curd!
✅ Kid-friendly—fun to make and decorate.
Tips
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Prevent soggy bottoms: Brush shells with egg white before adding jam.
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Festive twist: Use star or heart-shaped cutters.
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Gluten-free: Swap flour for GF all-purpose blend.
Best served with a cup of tea!