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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!
Put the flour and butter in a large bowl and rub together until the mixture resembles fine breadcrumbs. Stir in the sugar.
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.
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.
Place the discs in a 12-hole fairy cake tin. Spoon 1-2 tsp of your chosen jam into each tart.
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.
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 dusting1 tbsp caster sugar85g fridge-cold butter, cubed1 medium free-range egg yolk1 tsp vanilla extract125g raspberry, strawberry, blackcurrant or apricot jam
Makes 12 tarts
of the reference intake Carbohydrate 20.5g Protein 1.9g Fibre 0.6g
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