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Freshly baked homemade jam tarts with colorful fruit fillings

Jam Tarts

Delightful, bite-sized tarts featuring a buttery, flaky crust filled with sweet jam or lemon curd, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 tarts
Course: Dessert, Snack
Cuisine: Baking, British
Calories: 120
Ingredients Method Notes

Ingredients
  

For the crust
  • 115 g unsalted butter (softened) Ensure butter is at room temperature for easy creaming.
  • 195 g plain flour (all-purpose flour) This forms the base of the tart shell.
  • 2 tablespoons white sugar Adjust sweetness according to taste.
  • 1 large egg Used for binding the dough.
  • 1 teaspoon vanilla extract Adds warmth and flavor to the dough.
For the filling
  • 1 cup jam or lemon curd Choose your favorite flavor for the filling.

Method
 

Preparation
  1. Preheat your oven to 180°C (160°C fan forced) or 350°F.
  2. Gather two 12-hole non-stick patty pans or regular muffin pans.
  3. In a mixing bowl, cream together the sugar and softened butter using an electric mixer until the mixture is pale and creamy, about 1-2 minutes.
  4. Add the egg and vanilla extract, beating until just combined.
  5. Gradually add half of the flour, mixing on low speed until just combined. Repeat this step with the remaining flour until the dough comes together.
  6. Transfer the dough to a lightly floured surface and roll it out to about 4 mm thick.
  7. Using a 6.5 cm (2.5 inch) round fluted cookie cutter, cut out circles and place them into the holes of your prepared pans.
  8. Chill the tart shells in the fridge for about 30 minutes to help maintain their shape while baking.
Baking
  1. Fill each tart shell with 2-3 teaspoons of your chosen jam or lemon curd, taking care not to overfill.
  2. Bake for 10-12 minutes until the edges turn golden and the filling is bubbling slightly.
  3. Allow the tarts to cool in the pan for at least 30 minutes before serving.

Notes

For best results, serve slightly warm or at room temperature. Store in an airtight container at room temperature for up to two days or refrigerate for up to a week.