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Easy Jam Tarts with Short Flaky Wholemeal Pastry Cases

Jam Tarts

Tarts, Pies & Pastries | 11th October 2015 | By

Crisp flaky pastry cases filled with fruity jam makes for a quick and simple bake. These easy jam tarts are ideal for making with (or without) children. They’re also excellent served warm with clotted cream for dessert.

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. I bring you my recipe for easy jam tarts.

Who Made The Tarts?

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

Homemade Jam

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.

Easy Jam Tarts

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.

It’s absolutely fine to make the pastry with 100% wholemeal flour. Indeed, these days that’s exactly what I do. It’s such delicious pastry and so easy to work.

The recipe below is for twelve jam tarts. But I’ve given quantities to make enough pastry to fill thirty six jam tarts if you so wish. After all, jam tarts are great for a party. You can store any pastry you don’t immediately use in the fridge for up to a week. Just wrap it in plastic or a wax cloth so that it doesn’t dry out.

Recipes to Use Excess Pastry

Other Recipes Using Jam You Might Like

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Thanks for visiting Tin and Thyme. If you make these easy jam tarts, I’d love to hear about it in the comments below or via social media. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Easy Jam Tarts. PIN IT.

Easy Jam Tarts

Easy Jam Tarts – The Recipe

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5 from 1 vote

Easy Jam Tarts

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.
Prep Time30 mins
Cook Time15 mins
Resting Time30 mins
Total Time45 mins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: easy, jam, pastry, tarts
Servings: 12 tarts
Calories: 93kcal
Author: Choclette


  • 125 g wholemeal spelt flour
  • 125 g plain flour
  • 150 g unsalted butter
  • pinch sea salt
  • 3 tbsp yoghurt
  • 12 heaped tsp of jam


  • 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.
  • Stir in the yoghurt with a knife until the mixture comes together into a ball,
  • Cover and leave to rest in the fridge or a cool place for ½ hr.
  • Roll out on a floured surface to about 3mm thick.
  • Cut circles with a pastry cutter big enough to line a 12 hole tart tin - about 6 cm.
  • Press the circles into the holes and place a heaped teaspoon of jam into each one.
  • Bake at 200℃ for about 10 to 15 minutes or until the pastry is crisp and golden.


The pastry will make 36 jam tarts, but any you don't use can be kept in the fridge for a few days to be used for another purpose.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.


Calories: 93kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 6mg | Potassium: 26mg | Fiber: 1g | Sugar: 7g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg


I am sending these off to Pebble Soup and Coffee & Vanilla for Inheritance Recipes. Being my first ever bake, these easy jam tarts represent, childhood, a warm cosy kitchen and true comfort food.

My tarts 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.

And as this recipe 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.

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  1. Annabel

    11th October 2015 at 2:36 pm

    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 🙂
    Theres something very lovely I think about making Jam Tarts on a Sunday evening … !
    Abel x

    • Choclette

      11th October 2015 at 3:24 pm

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

  2. Kavey

    11th October 2015 at 3:13 pm

    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!

    • Choclette

      11th October 2015 at 3:28 pm

      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. Dom

    11th October 2015 at 3:47 pm

    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

    • Choclette

      11th October 2015 at 8:44 pm

      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 🙂

  4. Margot @ Coffee & Vanilla

    11th October 2015 at 3:58 pm

    Delicious recipe and lovely memories! Thank you for sharing it with Inheritance Recipes.

    • Choclette

      11th October 2015 at 8:46 pm

      Thanks Margot, it’s quite amazing how food can trigger memory.

  5. manu

    11th October 2015 at 5:09 pm

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

    • Choclette

      11th October 2015 at 8:47 pm

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

  6. Pebble Soup

    11th October 2015 at 7:08 pm

    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

    • Choclette

      11th October 2015 at 8:48 pm

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

  7. Jean |

    11th October 2015 at 7:17 pm

    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!

    • Choclette

      11th October 2015 at 8:52 pm

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

  8. Angie@Angie's Recipes

    11th October 2015 at 7:37 pm

    It has been a really long time since I last had a jam tart. These look so adorable and tasty.

    • Choclette

      11th October 2015 at 8:53 pm

      Probably not as long as the last time I’d had one Angie 😉

  9. Craig - The Usual Saucepans

    12th October 2015 at 12:15 pm

    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!

    • Choclette

      12th October 2015 at 1:09 pm

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

  10. Helen @ Fuss Free Flavours

    12th October 2015 at 3:25 pm

    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

    • Choclette

      12th October 2015 at 9:21 pm

      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.

  11. Ceri

    12th October 2015 at 4:40 pm

    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!

    • Choclette

      12th October 2015 at 9:24 pm

      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.

  12. Sylvia @ Happiness is homemade

    12th October 2015 at 5:31 pm

    I love good old jam tarts! Especially apricot would be my favourite and I’m intrigued how does clotted cream tastes with it 😉

    • Choclette

      12th October 2015 at 9:25 pm

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

  13. Penelope

    12th October 2015 at 8:03 pm

    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.

    • Choclette

      12th October 2015 at 9:26 pm

      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 🙂

  14. Kacie

    13th October 2015 at 1:18 am

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

    • Choclette

      13th October 2015 at 11:46 am

      Ooh now Kacie, lemon curd? Sounds rather adventurous 😉

  15. Riz @ Chocolates & Chai

    13th October 2015 at 1:45 am

    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 🙂


    • Choclette

      13th October 2015 at 11:48 am

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

  16. Camilla

    13th October 2015 at 12:05 pm

    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:-)

    • Choclette

      13th October 2015 at 3:04 pm

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

  17. Nayna Kanabar

    13th October 2015 at 7:27 pm

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

    • Choclette

      14th October 2015 at 7:46 am

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

  18. Caprera

    14th October 2015 at 4:10 pm

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

    • Choclette

      15th October 2015 at 8:35 am

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

  19. Emma

    17th October 2015 at 12:24 pm

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

    • Choclette

      17th October 2015 at 2:34 pm

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

  20. Jacqueline Meldrum

    18th October 2015 at 11:05 am

    Mmmmmm! I do love a good jam tart!

    • Choclette

      19th October 2015 at 9:23 am

      The old ones are the best ones Jac 🙂

  21. Sammie

    18th October 2015 at 11:14 am

    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

    • Choclette

      20th October 2015 at 2:45 pm

      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.

  22. the caked crusader

    18th October 2015 at 12:20 pm

    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!

    • Choclette

      20th October 2015 at 2:43 pm

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

  23. Stuart Vettese

    19th October 2015 at 8:13 pm

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

    • Choclette

      20th October 2015 at 2:21 pm

      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.

  24. Kate - gluten free alchemist

    19th October 2015 at 10:59 pm

    Aren’t jam tarts great? Always a childhood favourite!

    • Choclette

      20th October 2015 at 2:19 pm

      And even better with clotted cream 😀

  25. Kate @ Veggie Desserts

    22nd October 2015 at 1:03 pm

    Such a lovely way to use up jam! Thanks for sharing with the No Waste Food Challenge.

    • Choclette

      22nd October 2015 at 2:07 pm

      Thanks Kate. I’ve only got another 20 jars in the cupboard 😉

  26. Janice

    22nd October 2015 at 8:58 pm

    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!

    • Choclette

      23rd October 2015 at 5:55 pm

      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.

  27. Elizabeth

    28th November 2015 at 3:36 pm

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

    • Choclette

      28th November 2015 at 7:07 pm

      Thanks Elizabeth, yes indeed, nostalgia in a tart 😉


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