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How to make jam tarts

Sweet and crumbly jam tarts are a British baking classic. Follow our step-by-step jam tarts recipe to learn how to make this simple treat - perfect for novice bakers or baking with kids. Screenshot the shopping list at the bottom to get baking!

  1. Rub together

    Put the flour and butter in a large bowl and rub together until the mixture resembles fine breadcrumbs. Stir in the sugar.

    Rub together
  2. Bring to a dough

    Beat the egg yolk with the vanilla extract and 2 tbsp of cold water. Pour the mixture into the bowl. Stir it through with a cutlery knife, then bring the dough together with your hands – be careful not to overwork the dough. Wrap in clingfilm and chill for 30 mins.

    Bring to a dough
  3. Roll out the pastry

    Heat the oven to gas 6, 200˚C, fan 180˚C. Lightly dust the work surface with flour and roll your pastry out until it is roughly the thickness of a pound coin. Use a fluted or straight 8cm pastry cutter to stamp out 12 pastry discs.

    Cook’s tip: Any scraps of pastry can be rerolled, cut into hearts, leaves or stars and used to decorate the top of your tarts.

    Roll out the pastry
  4. Fill

    Place the discs in a 12-hole fairy cake tin. Spoon 1-2 tsp of your chosen jam into each tart.

  5. Bake

    Bake for 15 mins until the pastry is golden and the jam bubbling. Allow to cool for a few mins before carefully transferring them to a cooling rack to cool completely.

  6. Ingredients

    We've prepared a simple shopping list so you can easily get all you need to make these pretty jam tarts. Be sure to note down the ingredients or take a screenshot before heading to the shops.

    175g plain flour, plus extra for dusting
    1 tbsp caster sugar
    85g fridge-cold butter, cubed
    1 medium free-range egg yolk
    1 tsp vanilla extract
    125g raspberry, strawberry, blackcurrant or apricot jam

    Makes 12 tarts

    Each serving contains

    • Energy

    • Fat

      7g 27%
    • Saturates

      4g 19%
    • Sugars

      9g 10%
    • Salt

      trace 0%

    of the reference intake
    Carbohydrate 20.5g Protein 1.9g Fibre 0.6g