Fruity Jam Tarts
Jam tarts are a real tea-time treat and this recipe is a
great introduction to baking. Adding a piece of real fruit on
top is a twist on the traditional jam tart recipe and makes
these tasty tarts a little bit different.
Nutritional information per portion (33g):
calories
fat
saturates
sugars
salt
91.4
2.7g
4%
0.7g
4%
6.4g
7%
0.1g
2%
of an adult’s guideline daily amount
Wheat/gluten, dairy and egg (if using lemon curd)
Equipment
Ingredients
Weighing scales
Makes 12 tarts
12-hole bun tray
50g butter OR polyunsaturated
margarine, plus extra for
greasing
Sieve
Mixing bowl
Table knife
Mixing spoon
Measuring spoons
Rolling pin
Pastry cutter (around
8cm in diameter)
4 fresh strawberries
OR 12 fresh raspberries
150g plain flour, plus extra for
dusting
LGC036
Colander
1 x 5ml spoon icing sugar
(optional)
3 x 15ml spoons cold water
12 x 5ml spoons strawberry
OR raspberry jam
Teaspoon
Oven gloves
Pan stand
Wire rack
Sharp knife
Chopping board
Top Tips
• Wipe any spilt jam from the tray before baking (or it
will burn).
• If the pastry is a little dry and crumbly when you are
rolling it out, add a drop or two of cold water. If it’s
too sticky, add a sprinkle of flour.
• Adding 1 x 5ml spoon of icing sugar to the pastry
helps to make it crisp.
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
Skills used: 1, 4, 5, 8h, 9e, 9g, 10d, 12a, 16.
www.letsgetcooking.org.uk
This recipe was developed with funding from the Big Lottery Fund
Fruity Jam Tarts
Method
1. Preheat the oven to 180°C/160°C fan or gas mark 4.
Prepare now, eat later
2. Grease the holes in the bun tray with butter
or margarine.
• The butter can be rubbed into the flour in
advance. Keep covered in the fridge for up
to 5 days.
3. Wash the fruit using the colander and leave to drain.
4. Sieve the flour into the mixing bowl.
5. Chop the butter or margarine into roughly 2cm
cubes using the table knife and add to the flour.
6. Using clean fingertips, rub the butter into the flour
until it looks like fine breadcrumbs.
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7. Gradually add the water and stir with the knife
to form a stiff paste. Use your hands to form the
dough into a ball and squeeze it together.
8. Sprinkle a little flour onto a clean work surface.
Place the dough onto the surface and roll out until
the pastry dough is about ½cm thick.
9. Use the pastry cutter to cut out circles. You might
need to gather the scraps together and roll out
again. The number of tarts you make depends
on how thin you roll the pastry and how big your
cutter is – aim for 12.
10.Place the circles of pastry in the holes in the tray.
11.Place 1 x 5ml spoon of jam onto each circle.
12.Bake in the centre of the oven for 15–20 minutes
until the pastry is golden brown and the jam has
spread and is bubbling.
• Wrap the prepared pastry in cling film.
Keep in the fridge for up to 2 days or freeze
for up to one month. Defrost frozen pastry
thoroughly in the fridge before rolling out
and baking.
Something to try next time
Use different jams and fruit. You will need
around 12 x 5ml spoons of jam (or curd) for each
batch of 12 tarts. Try:
• Peach or apricot jam and 4 canned peach
slices (each slice cut into 3 chunks) or
12 drained canned mandarin segments.
• Blueberry, damson, plum or blackcurrant jam
and 12 fresh blueberries or 12 blackberries.
• Lemon curd and small slices of kiwi fruit
or grapes.
13.Very carefully remove the tin from the oven using
oven gloves.
14.Leave the tarts in the tin for a few minutes to allow
the jam to cool down slightly, then remove the tarts
and cool on a wire rack.
15.Slice the strawberries, if using. Place a strawberry
slice or a whole raspberry into the middle of
each tart.
Look at the Let’s Get Cooking Skills chart to see which skills you have used today.
www.letsgetcooking.org.uk
This recipe was developed with funding from the Big Lottery Fund
Skills used: 1, 5, 6, 7e, 8a, 8e, 8h, 9j, 16.