Go Back
Mini Jam Tarts

Mini Jam Tarts

These mini jam tarts are buttery, sweet, and perfect for a quick treat or a fancy dessert table.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Servings: 18 tarts
Course: Dessert
Cuisine: British
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups 180g all-purpose flour
  • ½ cup 110g salted butter, cold and cubed
  • 2 tablespoons confectioners’ sugar
  • 1 large egg yolk
  • 2 tablespoons water cold
  • ¾ jar raspberry jam or lemon curd about 9 oz

Method
 

  1. Preheat the oven to 375°F (190°C). Grease a mini tart or muffin tin.
  2. In a large mixing bowl, combine the flour and butter. Use your fingers to rub the butter into the flour until it looks like coarse crumbs. Add the sugar and mix.
  3. Mix in the egg yolk and water. Stir until the dough starts to come together. If it feels too dry, add a little more water, a teaspoon at a time.
  4. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for about 20 minutes.
  5. Lightly flour a clean surface. Roll out the dough to about ⅛ inch thick. Use a round cutter to cut out circles that will fit your mini tart or muffin tin.
  6. Gently press the dough circles into the tin. Spoon about 1 teaspoon of jam or lemon curd into each tart. Don’t overfill or they will bubble over.
  7. Bake for 12–15 minutes or until the pastry is golden brown and the jam is bubbling.
  8. Let the tarts cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Tips for Perfect Pastry

  • Use cold butter for a flaky texture. Cut it into small cubes and work it into the flour quickly so it stays cold. This creates those perfect layers when baking.
  • Don’t overwork the dough — mix just until it comes together. Overworking makes the pastry tough instead of light and crisp.
  • Chill the dough for at least 20–30 minutes. This firms up the butter and prevents the pastry from shrinking while baking.
  • When rolling, keep it gentle. Lightly flour your surface and roll the dough to about ⅛ inch thick. Too thin and it may tear; too thick and it may bake unevenly.
  • Avoid overfilling with jam. A small spoonful is enough — too much, and it will bubble over and make the pastry soggy.
  • If you want a crispier shell, pre-bake the pastry for 5 minutes before adding the jam. It helps avoid soggy bottoms.
  • Let the tarts cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents breakage.