Since I started making my own jam, I've been looking at jam-based recipes in a whole new light. Jam tarts, for instance. While I'm certainly not averse to a jam tart now and then, I've never really sought them out, as commercial jam has a tendency to be too sickly for me except in the smallest quantities. It's quite a different thing when you've made both jam and pastry yourself!
I used three different kinds of homemade jam for my mini tarts: strawberry, raspberry, and blackberry. A solid-set jam works better than a softer texture, for tarts, as it's less likely to bubble up all over your oven - it turned out that my strawberry was a bit too soft, really.
|Are you interested in learning to make your own jam? Or just looking for more yummy recipes with jam as an ingredient? Click here for jam-making tips and a collection of related recipes.|
Miniature Jam Tarts
For the pastry:
100g (4oz) butter or margarine
200g (8oz) plain flour
a little cold water
For the filling:
- Preheat the oven to 200°C (390°F), and prepare a mini muffin tray (grease it if you don't have a good non-stick coating).
- Grate the butter (straight from the fridge) into the flour.
- Rub the butter into the flour to a fine crumb-like texture (try to keep your hands as cool as possible).
- Add a little cold water, and knead to bring the .
- Roll out the pastry, and cut circles a little larger than the holes in your muffin tin.
- Push each circle of pastry into a the holes of the tin to make the pastry cases.
- Spoon a little jam into each case (about 1tsp per tart).
- Cut shapes for the tops from the remaining pastry (I used different shaped cutters for each flavour of jam).
- Bake for 10-12 minutes or until the pastry is becoming golden brown.
- Gently remove the tarts from the tray, being careful not to burn yourself on the boiling jam, and leave to cool on a wire rack.