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Easy Jam Tarts

Jam Tarts

Tart | 11th October 2015 | By

Well it’s been many a year since I made jam tarts, but I had a sudden urge to rediscover the joys of this classic little bake a couple of weeks ago. I had three jars of opened jam that I wanted to see the back of and a pot of clotted cream that I was finding hard to resist. Done deal.

There’s really nothing more simple to bake than jam tarts and these are my very first cooking memory. Standing on a stool in order to reach the table, I was  proud and delighted to spoon the jam, perhaps not very deftly, into the pastry cases my mother had made.  Waiting for them to come out of the oven was a trial and then waiting for them to cool enough to eat was even harder – hot jam can burn horribly. But what a treat.

Jam Tart with Cream

My mother used to make all sorts of jams and as I grew older I not only helped to pick the produce and stir the concoctions on the Aga, but ended up making many of the jams myself. I wasn’t very fond of blackcurrant, but gooseberry was one of my favourites. Some of the jams we made, way back when, are still on the pantry shelf. Recently my mother opened a pot of twenty plus year old strawberry jam to find it was still, not just OK, but really very good.

Anyway, my three pots of jam consisted of: a strawberry and gooseberry, made at River Cottage last year; one of my two batches of apricot and vanilla made this year and a gooseberry gifted to me by a friend. I made my ab fab easy flaky pastry and away I went. As there was plenty of pastry left over, I made some treacle tarts too, but I’ll save those for another day.

Easy Jam Tarts
Yields 12
Crisp flakey pastry cases filled with fruity jam makes for a quick and simple bake - ideal for making with children and perfect with clotted cream.
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. 125g wholemeal spelt flour
  2. 125g plain flour
  3. 150g unsalted butter
  4. pinch of sea salt
  5. 3 tbsp yoghurt
  6. 12 heaped tsp of jam
Instructions
  1. Cut butter into flour, salt and cinnamon and either rub between finger tips or pulse in a food processor until the mixture resembles coarse breadcrumbs.
  2. Stir in the yoghurt with a knife until the mixture comes together into a ball,
  3. Cover and leave to rest in the fridge or a cool place for Ā½ hr.
  4. Roll out on a floured surface to about 3mm thick.
  5. Cut circles with a pastry cutter big enough to line a 12 hole tart tin - about 6 cm.
  6. Press the circles into the holes and place a heaped teaspoon of jam into each one.
  7. Bake at 200ā„ƒ for about 10 to 15 minutes or until the pastry is crisp and golden.
Notes
  1. The pastry will make 36 jam tarts, but any not used can be kept in the fridge for a few days to be used for another purpose.
Tin and Thyme http://tinandthyme.uk/
Inheritance Recipes BadgeI am sending these off to Pebble Soup and Coffee & Vanilla for Inheritance Recipes. Being my first ever bake, these tarts represent, childhood, a warm cosy kitchen and true comfort food.

 

No Waste Challenge LogoThis also goes to Veggie Desserts for the No Food Waste Challenge. Once opened, homemade jam generally doesn’t last that long, so being able to finish off three open jars meant I didn’t have to throw any of them away – hooray. Kate is hosting on behalf of Elizabeth’s Kitchen Diary.

 

Credit Crunch MunchAnd as this is a delicious but cheap bake and uses homemade jams, I am sending it off to Fab Food 4 All and Fuss Free Flavours for Credit Crunch Munch.

Other Recipes Using Jam
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Comments

  1. Leave a Reply

    Annabel
    11th October 2015

    I made some damson jam last night and have been wondering what on earth I’m going to do with it all! Sorted now! Tonight’s activity right here šŸ™‚
    Theres something very lovely I think about making Jam Tarts on a Sunday evening … !
    Abel x
    http://www.brain-food.co.uk

    • Leave a Reply

      Choclette
      11th October 2015

      Excellent Annabel, glad to have triggered your evening’s activity šŸ™‚ I’m rather envious of your damson jam, which I haven’t had for many years but I remember as being most delicious.

  2. Leave a Reply

    Kavey
    11th October 2015

    Oooh these are lovely and I loved reading about your childhood memories of making them and the jam itself. We have a lot of jam so I see tarts in my future!

    • Leave a Reply

      Choclette
      11th October 2015

      Thanks Kavey, it’s quite amazing how food can bring up flashes of really clear memories. I’ve got so many jars taking up space, that I think I need to make these more often.

  3. Leave a Reply

    Dom
    11th October 2015

    I LOVE these…. this is the kind of treat that The Viking makes me bake when I have leftover pastry… so easy but so classic and the classics are the best! My mum used to put jam under everything sweet in her pastry cases… she would have laid apple slices on top of these!… lovely… and love all you messages on my blog today, really cheered me up xxx

    • Leave a Reply

      Choclette
      11th October 2015

      Ooh Dom, I’ve always said you were a star. I’m going to make another batch of these now and put apple slices on top – wonderful idea. Sorry to hear you needed cheering up, but glad I was able to lift the mood a little šŸ™‚

  4. Leave a Reply

    manu
    11th October 2015

    They are so cute!!Thanks for sharin!
    Have a great Sunday

    • Leave a Reply

      Choclette
      11th October 2015

      Thanks Manu. It’s a real classic bake, but not one I make much any more.

  5. Leave a Reply

    Pebble Soup
    11th October 2015

    wow! yogurt in pastry, I’ve never seen this before, I’m going to try this out, lots of jam pots opened every single where. Thank you for taking the time to share it on Inheritance Recipes

    • Leave a Reply

      Choclette
      11th October 2015

      This pastry is the tastes, flakiest and easiest to handle pastry I’ve ever made. The magic must be in the yoghurt.

  6. Leave a Reply

    Jean | DelightfulRepast.com
    11th October 2015

    Choclette, funny, I was just writing up a blog post this morning, for a couple weeks from now, about a biscuit/cookie and mentioned the similarity to jam tarts. I love jam tarts — eating them and making them — and yours look delightful!

    • Leave a Reply

      Choclette
      11th October 2015

      Thanks Jean. Your latest biscuit post reminded me of jam tarts too – only a little more sophisticated.

    • Leave a Reply

      Choclette
      11th October 2015

      Probably not as long as the last time I’d had one Angie šŸ˜‰

  7. Leave a Reply

    Craig - The Usual Saucepans
    12th October 2015

    Ahhhh, Jam Tarts. I don’t think I’ve had one in years! It used to be an ideal way to use up the cut off scraps from pastry. Definitely need to get back on the jam tart bandwagon!

    • Leave a Reply

      Choclette
      12th October 2015

      Yes, you’re right of course Craig. How could I have forgotten that crucial piece of history!

  8. Leave a Reply

    Helen @ Fuss Free Flavours
    12th October 2015

    What a lovely mix of jams you have. YOu really cannot go wrong with a jam tart, especially with a generous dollop of cream!

    thanks for sharing with #creditcrunchmunch

    • Leave a Reply

      Choclette
      12th October 2015

      Thanks Helen. I was tempted to open up a pot of blackcurrant and chilli jam, but decided that wouldn’t be in the spirit of using up my open jars.

  9. Leave a Reply

    Ceri
    12th October 2015

    I haven’t had Jam tarts for years. Definitely an apricot or a raspberry kind of girl! Never had with clotted cream though before – naughty!

    • Leave a Reply

      Choclette
      12th October 2015

      I think I like most homemade jams Ceri, but I’m not actually very good at eating them. My jars tend to languish in the back of the cupboard unless I have folk around for tea. Clotted cream tempers the sweetness of jam – that’s my excuse and I’m sticking to it.

    • Leave a Reply

      Choclette
      12th October 2015

      Sylvia, have you never had a cream tea before? Jam and cream is a classic and is especially so down here in Cornwall šŸ˜‰

  10. Leave a Reply

    Penelope
    12th October 2015

    I love jam tarts. Apparently at school, if I couldn’t remember what I’d done at the weekend I’d write I made jam tarts with my Nana in my news – helped by the fact that it was easy to spell! I’ll be making jam tarts with the Brownies on Pack holiday in a couple of weeks, so we’ll definitely have yours in mind.

    • Leave a Reply

      Choclette
      12th October 2015

      I never did any cooking with my grandmother, which I’m a bit sad about as she was a brilliant cook and her pastry was legendary. Really pleased to hear kids are still making jam tarts – have fun šŸ™‚

  11. Leave a Reply

    Kacie
    13th October 2015

    This takes me back to my childhood… making lemon curd/jam tarts with my mum! šŸ™‚

  12. Leave a Reply

    Riz @ Chocolates & Chai
    13th October 2015

    Jam tarts! Oh my days! I grew up eating packaged jam tarts (I’m not from a big baking family…ironic, since I’m mainly a baker!), and they do truly represent childhood in a special way that not many things can.

    I’ll definitely give these a go with a little clotted cream too! Thanks for putting up the recipe šŸ™‚

    Riz

    • Leave a Reply

      Choclette
      13th October 2015

      Thanks Riz. Packaged jam tarts were a real treat for me and something I only ever had if eaten at someone else’s house šŸ˜‰

  13. Leave a Reply

    Camilla
    13th October 2015

    I haven’t made jam tarts for a very long time which is daft considering the amount of jam I have knocking around! Your jam tarts look perfect and the pastry recipe sounds fab! Thanks for a great thrifty entry to #CreditCrunchMunch:-)

    • Leave a Reply

      Choclette
      13th October 2015

      Thanks Camilla. I sort of thought you might have a few nifty recipes up your sleeve for using jam. I’m always after ideas.

  14. Leave a Reply

    Nayna Kanabar
    13th October 2015

    I keep coming across spelt and I must be brave enough to bake with it.Your tarts look gorgeous.

    • Leave a Reply

      Choclette
      14th October 2015

      Thanks Nayna. It’s certainly worth trying to see how you get on with it.

  15. Leave a Reply

    Caprera
    14th October 2015

    Nice and simple recipe! It’s great that you can mix and match jams in the same badge to satisfy everyone on the table!

    • Leave a Reply

      Choclette
      15th October 2015

      Oh yes, lovely idea. You could make custom tarts for a party too – hadn’t thought of that šŸ™‚

  16. Leave a Reply

    Emma
    17th October 2015

    These sound perfect for a afternoon tea stand – my mouth is watering just at the thought!

    • Leave a Reply

      Choclette
      17th October 2015

      Oh yes Emma, a retro afternoon tea. Would go well with battenberg cake and fondant fancies šŸ™‚

  17. Leave a Reply

    Sammie
    18th October 2015

    I have never made pastry with spelt flour before and it’s about time I did. Our youngest daughter isn’t a fan of mince pies, so I always make a batch of jam tarts as well. We eat mince pies from October through Christmas until all the mincemeat is gone!! I look forward to trying this pastry and have some lovely Rhubarb and Ginger jam that’ll work quite nicely. Thanks for sharing another fab recipe. Sammie

    • Leave a Reply

      Choclette
      20th October 2015

      Thank you Sammie. Your rhubarb and ginger jam sounds wonderful and would make a great filling for a jam tart. Not sure I can quite cope with mincemeat in October, but I shall be making some next month for sure.

  18. Leave a Reply

    the caked crusader
    18th October 2015

    Of all the fancy bakes there are in the world, a part of my heart will always belong to simple bakes like these – you cannot beat a good jam tart; I love them!

    • Leave a Reply

      Choclette
      20th October 2015

      With the rare exception, I’m inclined to agree with you – simple for me nearly every time šŸ˜‰

  19. Leave a Reply

    Stuart Vettese
    19th October 2015

    These take me back Choclette! I used to make these with my granny when I was a wee lad – they look smashing šŸ™‚

    • Leave a Reply

      Choclette
      20th October 2015

      Ah lovely to hear you made them with your Granny Stuart. I never did any baking with mine, but she was a dab hand at pastry.

    • Leave a Reply

      Choclette
      22nd October 2015

      Thanks Kate. I’ve only got another 20 jars in the cupboard šŸ˜‰

  20. Leave a Reply

    Janice
    22nd October 2015

    I often make jam tarts with leftover pastry, but rarely set out to make them. However, I made some plum jam which is a bit of a runny set, so I might just make a batch of tarts and use some of it up!

    • Leave a Reply

      Choclette
      23rd October 2015

      I always try really hard NOT to have leftover pastry, but now I’m not so sure that’s a good idea. Plum jam tarts sound so good.

  21. Leave a Reply

    Elizabeth
    28th November 2015

    These are proper, nostalgic, comfort food tarts! Thank you for sharing with the #nowastefoodchallenge šŸ™‚

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