Best 9 Jam Tarts Recipes

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Indulge in the delightful world of jam tarts, where sweet and tangy fillings are encased in a crisp, buttery pastry. These delectable treats are perfect for any occasion, whether it's a cozy afternoon tea party or a festive holiday gathering. With a variety of recipes to choose from, this article offers something for every taste and skill level. From classic strawberry jam tarts to unique variations like lemon curd tarts and raspberry and almond tarts, these recipes will guide you through the process of creating perfect jam tarts every time. Whether you're a seasoned baker or a novice in the kitchen, you'll find everything you need to know to make these delicious pastries. So, gather your ingredients, preheat your oven, and let's embark on a delightful journey into the world of jam tarts.

Here are our top 9 tried and tested recipes!

JAM TARTS



Jam Tarts image

These are so simple to make that my 3-year-old daughter did most of the work. Make sure not to roll the pastry too thin, and don't put too much jam in.

Provided by PaulaM11

Categories     Desserts     Pies     Tarts

Time 1h10m

Yield 24

Number Of Ingredients 6

2 cups all-purpose flour
1 cup shortening
3 teaspoons white sugar
1 teaspoon salt
½ cup water
1 cup jam

Steps:

  • Mix flour, shortening, sugar, and salt together in a food processor until mixture resembles coarse crumbs. Add water and mix until a ball is formed. Refrigerate pastry until well chilled, at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Grease 24 shallow muffin cups.
  • Roll pastry out thin; cut into rounds with a cookie cutter. Place each round in a muffin cup. Add 2 teaspoons of jam to each cup.
  • Bake in the preheated oven until golden brown, about 20 minutes. Cool tarts on a wire rack.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 17.6 g, Fat 8.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.2 g, Sodium 101.5 mg, Sugar 7 g

THE BEST AND EASIEST RASPBERRY COCONUT JAM TARTS EVER!!!



The Best and Easiest Raspberry Coconut Jam Tarts Ever!!! image

Oh these are so good. If you are not a tart lover, you will definitely be after trying one of these. This is my mom's recipe and is so good and will help any sweet tooth!

Provided by Jenny Dee

Categories     Tarts

Time 30m

Yield 24 tarts, 24 serving(s)

Number Of Ingredients 7

2 single pie crusts
1/2 cup soft butter
1/2 cup sugar
2 eggs
1 cup coconut
1 teaspoon vanilla
1/4 cup raspberry jam

Steps:

  • Prepare pie crust according to your directions and cut and fit into small tart tins. Press evenly against bottom and sides. (or you can use pre-made small tarts
  • Cream butter and sugar.
  • Add eggs, one at a time, beating until smoothly blended.
  • Stir in coconut and vanilla.
  • Spoon 1/2 teaspoon jam into each tart shell.
  • Cover each tart 2/3 full with coconut mixture.
  • Bake on bottom shelf at 300°F for 15-20 minutes or until golden brown.
  • Cool slightly then remove from pans. Makes 2 dozen tarts.

COCONUT AND JAM TARTS



Coconut and Jam Tarts image

Make and share this Coconut and Jam Tarts recipe from Food.com.

Provided by Canadian Jane

Categories     Tarts

Time 30m

Yield 12 tarts

Number Of Ingredients 7

2 eggs
1 cup coconut
1 cup white sugar
1 teaspoon vanilla
1 tablespoon butter
1 pinch salt
frozen tart shell

Steps:

  • Mix all ingredients together.
  • To your tart shell, add 1 teaspoons of jam. Cover with coconut mixture. Bake at 350 until browned.

Nutrition Facts : Calories 133, Fat 6.4, SaturatedFat 4.9, Cholesterol 37.8, Sodium 34.1, Carbohydrate 18.4, Fiber 1.2, Sugar 17.3, Protein 1.6

ONION TARTS WITH BALSAMIC ONION JAM



Onion Tarts with Balsamic Onion Jam image

I came up with this recipe when I needed to use up some puff pastry. Now this spur-of-the-moment snack makes a regular appearance on my entertaining menus.

Provided by Taste of Home

Categories     Appetizers

Time 1h25m

Yield 6 dozen.

Number Of Ingredients 11

3 large sweet onions, chopped
1/2 cup butter, divided
5 bay leaves, divided
2 small sage sprigs, divided
2 fresh thyme sprigs, divided
4 garlic cloves, minced
1/4 cup balsamic vinegar
3 tablespoons brown sugar
2 tablespoons molasses
1 package (17.3 ounces) frozen puff pastry, thawed
3/4 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute onions in 1/4 cup butter until softened. Add 3 bay leaves, 1 sage sprig and 1 thyme sprig. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown. Add garlic; cook 2 minutes longer. Discard bay leaves, thyme and sage. Cool slightly., Place onion mixture in a food processor; cover and process until blended. Transfer to a small saucepan. Add the vinegar, brown sugar, molasses and remaining bay leaves, sage, thyme and butter. Bring to a boil; cook and stir until thickened, about 10 minutes. Discard bay leaves, sage and thyme., Unfold puff pastry; cut into 1-1/2-in. squares. Transfer squares to greased baking sheets. Dollop a scant teaspoonful of onion jam in the middle of each square; sprinkle with 1/2 teaspoon cheese., Bake at 400° for 10-15 minutes or until golden brown. Serve warm or at room temperature.

Nutrition Facts : Calories 57 calories, Fat 3g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 46mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

THE QUEEN OF HEARTS - VALENTINE'S JAM TARTS



The Queen of Hearts - Valentine's Jam Tarts image

Jam tarts are a quintessential British teatime treat - little crispy short crust pastry rounds filled with assorted fruit jams, such as strawberry, raspberry, apricot, blackcurrant and lemon curd. They were the first things my mum taught me to bake when I was little, and in turn, I taught my daughter how to make them when she was very small. Here I have suggested that as a Valentine's Day treat, you top the jam tarts with a little pastry heart........after all, the way to a loved one's heart is through their stomach! Jam Tarts normally do NOT have any pastry topping however, so for the rest of the year, just make them as posted with no pastry lid, or use other suitable shapes appropriate for a special event. I have posted homemade short crust pastry, it is so easy to make and is far superior to ready-made, although I DO use ready-made when I am short of time! Try to use good quality or homemade jams and jellies, the higher the fruit content, the less the jam or jelly will bubble out of the pastry case. These are essential for any English Tea Party, especially if Alice in Wonderland has been invited............along with the white rabbit! Have fun!

Provided by French Tart

Categories     Tarts

Time 57m

Yield 12-18 Jam Tarts, 6-9 serving(s)

Number Of Ingredients 6

8 ounces plain flour
4 ounces butter, chilled and cut into small pieces
1 -2 tablespoon cold water
flour, for dusting
lemon curd or black currant jam
caster sugar, for sprinkling

Steps:

  • Sieve the flour into a large mixing bowl, add the butter and rub it in using your fingertips until the mixture looks like fine breadcrumbs.
  • Use a knife to mix in the water, a little at a time stirring with the knife until the mixture comes together and you can form a ball with your hands.
  • Wrap the pastry in a piece of clingfilm and put it in the fridge for 30 minutes - this will make it easier to roll out.
  • Turn the oven on to 200°C/400°F/Gas Mark 6.
  • Sprinkle the work surface and your rolling pin with a little flour and roll the pastry out to about ¼ cm thick.
  • Dip the cutter in flour then cut out as many circles as you can - you may need to gather the bits of pastry up and roll them out again to make 12 to 18 circles.(Make sure you leave a little of the pastry scraps for the heart shaped pastry lids!) Once you have the desired amount of pastry cases, roll out the pastry scraps and cut out the required amount of hearts, using a mini heart shaped biscuit/cookie cutter.
  • Lay the rounds of pastry in the tart tin, which has been buttered or greased and press them gently into place. Prick the base of each tart once with a fork.
  • Put the tart tray into the oven and bake for 6 minutes until the pastry is very pale golden. Using oven gloves take the tray out of the oven.
  • Carefully put 1 heaped teaspoon of jam into each tart, and then top them off with a pastry heart. Using oven gloves put the tray back into the oven for 6 minutes.
  • Using your oven gloves take the tray out of the oven.
  • Leave them to cool for a few minutes then use a palette knife to gently lift the tarts out of the tin and leave to cool completely on a wire rack. Arrange them on an attractive serving plate and sprinkle with caster sugar.

PEANUT BUTTER & JAM TARTS



Peanut Butter & Jam Tarts image

These tarts are scrumptious!!!! You can pretty much make this into any size tart you want, 1 big one, individual ones or bite size. I love mixing peanut butter, jam and nutella of course! I also love adding bananas to it. Pie fillings can also work well reducing the syrup glaze though. Filling options are endless! ENJOY!

Provided by Annamaria Settanni McDonald

Categories     Other Desserts

Time 3h55m

Number Of Ingredients 18

SHELL AND STREUSEL INGREDIENTS
2 c all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 stick butter, cold and cubed
1/3 c sugar
1/2 c light brown sugar
1/2 c smooth jif peanut butter
1 egg, lightly beaten
1/2 tsp pure almond extract
MY FAVORITE FILLING INGREDIENTS
8 Tbsp jif peanut butter, smooth or crunchy
5 Tbsp nutella
8 Tbsp strawberry jam
2ND FAVORITE
8 Tbsp jif peanut butter smooth or crunchy
8 Tbsp nutella
sliced banana enough to fill tart

Steps:

  • 1. PLEASE BE SURE TO CAREFULLY READ DIRECTIONS. THANK YOU! If you can, use a food processor to make dough.
  • 2. Place the butter and both sugars into the food processor bowl. Pulse a few times to combine. Slowly add the beaten egg and almond extract. Add the peanut butter and pulse/mix until well combined. Gradually add the dry ingredients and pulse/mix until the dough forms a ball on the blade/paddle. Place the ball of dough onto a lightly floured surface and divide it into 4 equal parts. Flatten each one into a disc, wrap in plastic and chill for about 3 hours.
  • 3. Butter/spray 4 tartlet pans (4.75 diameter tartlet pans) Flour the pans and carefully tap out the excess. Set aside.
  • 4. Preheat the oven to 375F. Remove a disc from the refrigerator (leave the others in so they can stay cool.) On a heavily floured work surface surface, carefully roll out the dough so that it will fit your prepared tartlet pan. You will have a lot of dough, too much for each pan. The excess will be used as the crumbled topping. Press the dough evenly into the bottom and up the sides of the pan. Using the rolling pin, carefully roll over the surface, allowing the extra dough to fall off. Save this dough for the topping. If the dough cracks, just patch it with the reserve stash, it's very forgivable. Repeat this procedure with the remaining dough.
  • 5. Using a fork, poke each tart a few times. Cover each one with a piece of parchment paper. Cover the parchment paper with pie weights (you may also use dried beans or rice.) Place the pans onto a large cookie sheet.
  • 6. Bake for 8-10 minutes. Remove from the oven and very carefully remove the paper and weights. Reduce the oven temperature to 350F.
  • 7. While the tart shells are still warm, dollop each one with spoonfuls of the jelly, peanut butter, and Nutella. Because they will still be warm, you should be able to gently swirl everything together, but take care not to tear the semi-baked crust. Crumble the reserved tart shell dough over the jam/peanut butter/Nutella. Bake for another 15-20 minutes, or until the filling begins to set and the crust turns golden brown. Remove and cool for about 1 hour before serving.

JAM TARTS



Jam Tarts image

Provided by Susie Theodorou

Categories     Egg     Fruit     Dessert     Bake     Kid-Friendly     Jam or Jelly     Cookie     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes six 3 3/4-inch-diameter tarts, or twelve 2 1/2-inch-diameter ones

Number Of Ingredients 7

1 1/3 cups all purpose flour
2 tablespoons confectioners' sugar
1 pinch fine-grained salt
5 tablespoons unsalted butter, chilled
2 egg yolks (kept separate from each other)
2 tablespoons milk
8 tablespoons apricot, cherry, strawberry, or rhubarb preserves, stirred until smooth

Steps:

  • 1. Place the flour, confectioners' sugar, and salt in the bowl of a food processor. Process for 30 seconds. Add the butter and pulse until the mixture resembles medium-coarse cornmeal. Mix 1 egg yolk with 2 tablespoons ice-cold water, then gradually add it to the pastry mixture, processing after each addition. (Do not allow the mixture to become a ball of dough-it should stay in large, coarse clumps.) Transfer to a mixing bowl. Bring the mixture together in your hands, knead it for 30 seconds on a clean, lightly floured surface, then press it down into a 1/2-inch-thick disc. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
  • 2. Thinly roll out the pastry on a lightly floured surface. Stamp out circles using a 4 1/4-inch-diameter (for large tarts) or 3 1/2-inch-diameter (for smaller ones) cookie cutter. Gently lift the circles of dough and ease them into a 6-hole shallow nonstick tart tray (for large tarts) or a 12-hole nonstick muffin tray (for smaller ones). Prick the bases with a fork. Freeze until solid, about 20 minutes.
  • 3. Preheat oven to 375°F. In a small bowl, mix the remaining egg yolk with the milk to make the glaze. Place the oven rack on the top third of the oven. Line the pastries with pieces of parchment paper that are large enough to completely cover the base and sides, then fill with baking beans. Bake for 8 minutes, then remove the paper and beans and brush the sides with the glaze. Return to the oven and bake until just tinged with color, about 5 minutes more.
  • 4. Remove the tarts from the oven. Add 1 heaped tablespoon (for the large tarts) or 2 teaspoons (for the smaller ones) of the preserves to each pastry case. Return to the oven and bake until the preserves are bubbling, about 8 to 10 minutes. Remove and allow to cool in the tin for 10 minutes before transferring to a cake rack to cool completely.

JAM TARTS (TARTES DE CONFITURE)



Jam Tarts (Tartes de Confiture) image

Categories     Food Processor     Fruit     Dessert     Bake     Raspberry     Summer     Jam or Jelly     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 miniature tarts

Number Of Ingredients 12

For dough
1 1/2 cups all-purpose flour
1 stick (1/2cup) cold unsalted butter, cut into 1/2-inch pieces
3 tablespoons cold vegetable shortening
1/2 teaspoon salt
2 teaspoons sugar
3 to 5 tablespoons ice water
For filling
1/2 cup seedless raspberry jam
1/2 teaspoon fresh lemon juice
4 cups raspberries (18 ounces)
Special equipment: 6 (4- by 1-inch) round fluted tartlet pans; pie weights or raw rice

Steps:

  • Make dough:
  • Blend together flour, butter, shortening, salt, and sugar in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with the rest in small (roughly pea-size) lumps. Drizzle evenly with 3 tablespoons ice water and gently stir with a fork (or pulse in food processor) until incorporated.
  • Test dough by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add more ice water, 1 tablespoon at a time, stirring (or pulsing) until just incorporated, and test again. (If you overwork mixture or add too much water, pastry will become tough.)
  • Turn out dough onto a lightly floured work surface and divide into 2 portions. With heel of your hand, smear each portion once in a forward motion to help distribute fat. Gather dough together and divide it into 6 portions, then form each portion into a disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
  • Prepare shells:
  • Roll each piece of dough into a 6-inch round with a rolling pin on a lightly floured surface and fit each into a tartlet pan. Roll rolling pin over tops of pans to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Chill 30 minutes.
  • Preheat oven to 375°F.
  • Line shells with foil and fill with pie weights or raw rice. Bake in middle of oven on a baking sheet until pastry is set and pale golden on edges, 15 minutes. Remove foil and weights and bake shells until pale golden all over, 6 to 10 minutes more. Cool in pans on a rack.
  • Make filling:
  • Simmer jam in a small saucepan, stirring occasionally, 1 minute. Remove from heat and stir in lemon juice. Put raspberries in a large bowl and pour warm jam over berries, gently tossing with a rubber spatula to coat berries. Mound berries in tart shells.

JAM TARTS



Jam Tarts image

My Mom gave me this recipe for jam tarts a few years ago. It was my Grandma's recipe which she had used time and time again. My Mom has changed it over the years to her way of liking.

Provided by kelly.pike

Categories     Tarts

Time 25m

Yield 12 serving(s)

Number Of Ingredients 8

150 g plain flour
75 g butter
3 tablespoons caster sugar
1/2 teaspoon vanilla extract
1 egg yolk
water, a little if needed
8 tablespoons strawberry jam
8 strawberries, halved

Steps:

  • Sift the flour into a food processor; add the butter.
  • Pulse together until bread crumb stage. Try not to overwork the pastry. You need to treat the pastry gently to prevent tough chewy pastry.
  • Add the sugar, vanilla, and egg yolk to the pastry and pulse again until a ball forms.
  • You made need a little water if the pastry looks dry or is not clumping together well.
  • Remove the pastry from the machine.
  • Knead lightly to remove cracks.
  • Pop in the refrigerator for 15 minutes to rest.
  • Preheat the oven to 200 degrees Celsius/fan 160 degrees Celsius.
  • Remove the pastry from the fridge.
  • Roll out on a lightly floured board.
  • Cut out 12 rounds using a pastry cutter. I won't give measurments as sometimes I make bun tray size and sometimes I use a mini muffin tray. It is up to you. All take the same time to cook.
  • Push the pastry rounds into your tray to fit nicely.
  • Prick the base of each round with a fork.
  • Pop into the oven for 15 minutes.
  • When cooked transfer onto a cooling rack.
  • Warm strawberry jam in the microwave in a bowl on high for 1 or 2 minutes until runny (be careful jam gets very hot).
  • Spoon the jam into the pastry shells.
  • Top each with half a strawberry.
  • Leave to cool.
  • They are crumbly and melt in the mouth YUM!

Tips:

  • To make the perfect pastry, use a light touch when mixing the ingredients. Overworking the dough will make it tough.
  • Use a sharp knife to cut the pastry into circles, this will help to prevent the edges from crimping.
  • When filling the tarts, don't overfill them, otherwise the jam will bubble over during baking.
  • If you don't have a piping bag, you can use a teaspoon to dollop the jam into the tarts.
  • Before baking the tarts, brush them with a little milk or beaten egg to give them a golden brown finish.
  • Watch the tarts carefully while they are baking, as they can burn easily.

Conclusion:

Jam tarts are a delicious and easy-to-make treat that are perfect for any occasion. With a variety of fillings to choose from, there's sure to be a jam tart that everyone will enjoy. So next time you're looking for a sweet snack, give these jam tarts a try!

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