Jam tarts… the ultimate junk food for six year olds.
These babies have earned their way well into the party food hall of fame, right alongside party rings. Who doesn’t love buttery pastry with a sweet jam filling?
A word of warning though, please for the love of god let these tarts cool right down before you eat them. They are nothing short of thermonuclear until about an hour after they have come out of the oven.
P.S. I used the excess pastry from my Pumpkin Pie recipe for these tartlets. Feel free to do the same, but this recipe includes instructions for a full batch.
Makes 8 x 8cm tarts
- 1 medium free-range egg
- 100g caster sugar
- 250g plain flour
- 125g salted butter
- 200g strawberry jam
- Make the pastry by whisking together the egg and caster sugar in a large bowl until the sugar has dissolved. Add the flour and mix until it is well incorporated and resembles fine breadcrumbs.
- Cube the cold butter and cut it into the flour using a butter knife until it starts to come together. Use your hands at the end to form it into a dough. Roll the dough into a ball, wrap it in clingfilm and refrigerate for around 1 hour.
- Heat the oven to 180ºC. On a floured surface, roll out the chilled dough into a circle that is around 5mm thick. Be sure to rotate the pastry as you roll it out to prevent it from sticking. Cut 8 circles that are around 2.5-3cm bigger than the tart tins – you may have to gather all the remnants into a ball and re-roll the dough for the last couple of circles.
- Line each tart tin by gently lowering and pushing the pastry into the sides of the tin. Use a small piece of pastry dusted in flour to press the pastry into the fluting. Trim the excess, gather into a ball and cover in clingfilm. This can be frozen for future bakes.
- Beat the jam in a bowl to loosen it up a bit, then add a heaped tablespoon to each tart case. Top up the cases with jam until reaches about a cm away from the top of the case. Be careful not to overfill them as the jam will grow in volume in the oven.
- Place the tarts on a baking tray and bake in the centre of the oven for 15 minutes. Once the pastry is lightly golden, take the tray out of the oven and leave the tarts to cool inside their cases. Serve with orange squash and party rings.