Jam Tarts
Delightful jam tarts with a buttery crust and sweet jam filling, perfect for any occasion.
Ingredients
Pastry Dough
- 2 tablespoons white sugar
- 115 g unsalted butter (softened) Ensure butter is softened for easy mixing.
- 195 g plain flour (all-purpose flour)
- 1 large egg
- 1 teaspoon vanilla extract Can substitute with almond or coconut extract.
Filling
- 1 cup jam or lemon curd Feel free to use a variety of jams for different flavors.
Instructions
Preparation
- Preheat your oven to 180°C (160°C fan forced) or 350°F.
- Gather two 12-hole non-stick patty pans or regular muffin pans.
- In a mixing bowl, cream together the sugar and softened butter using an electric mixer until pale and creamy, about 1-2 minutes.
- Add the egg and vanilla extract, beating until just combined.
- Gradually add half of the flour, mixing on low until just combined. Repeat with the remaining flour until the dough begins to clump together.
- Transfer the dough to a lightly floured surface and roll it out to about 4 mm thick.
- Using a 6.5 cm round fluted cookie cutter, cut out circles and place them into the pan holes.
- Chill the tart shells in the fridge for 30 minutes.
Baking
- Fill each tart shell with 2-3 teaspoons of your choice of jam or curd.
- Bake for 10-12 minutes or until the edges turn golden.
- Allow them to cool for at least 30 minutes on a cooling rack before carefully lifting them out.
Notes
Store in an airtight container in the fridge for up to three days. Can be frozen for up to three months.