Jam tarts were the first thing my Mum taught me to cook. The tarts were made from homemade shortcrust pastry and filled with jam I found in the cupboard. When I had grew older I would pick anything from the cupboard as a filling, peanut butter, marmalade, lemon curd and any of the jams.
I’m calling these “grown up” jam tarts because the pastry isn’t just shortcrust, it’s a sweet pastry with ground almonds. The ‘shortness’ means it has more fat than I thought the flour could hold, which along with the nuts make these tarts crumbly, sweet, delicious little mouthfuls.
I make the pastry in my food processor, it’s done in seconds. To avoid adding flour to the pastry I roll it out between two sheets of greaseproof paper. I let it rest in the fridge for 30 minutes to help stop it shrinking when cooking and to make it easier to work with. Having cut the pastry into rectangles, I use my grandmother’s old pinking shears to crimp the edges of each tart.
I love the shape of these tarts but you could easily make round tarts with this recipe, particularly if you have a jam tart or mince pie tin.
In the photos you can see raspberry jam, rhubarb and ginger jam and red current jelly. These tarts will last in an airtight container for three days.Print
Grown up jam tarts recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes + 30 minutes cooling time
- Total Time: 45 minute
- Yield: 15 tarts
- 110 g / 4 oz plain flour
- 40 g / 1 ½ oz ground almonds
- 40 g / 1 ½ oz icing sugar
- 110 g / 4 oz unsalted butter
- 15 x ½ tsp jam, jellies or curd
large baking sheet
- Put the flour, almonds, sugar and butter into the food processor. Turn it on and after some time the pastry will come together into largish clumps.
- Bring it together into one ball with your hands. Put the pastry ontop of a piece of greaseproof paper which is on a baking sheet.
- Place another piece of greaseproof paper ontop and then roll the pastry out until it is 4mm / 3/16” thick.
- Place in the fridge for 30 minutes.
- Preheat the oven to 180°C / 160°C fan / 350°F / Gas mark 4 and line a baking tray with greaseproof paper.
- Cut 4 x 6 cm / 1 ½ x 2 ½“ rectangles from the pastry with a knife. If you like, use a pair of pinking shears to cut round the tarts again, this gives a pretty edge.
- Take ½ tsp of jam and place it in the centre of the pastry. Now carefully fold one side over to the middle of the tart and press down at the sides to stop the jam escaping.
- Place the finished tarts on the lined baking tray.
- Cook in the oven for 10 – 15 minutes or until golden brown. Cool on a cooling rack and then serve.
- Carbohydrates: 9g per tart