Easy Jam Tarts with Short Flaky Wholemeal Pastry Cases
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.
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
- Apple & white chocolate tarts
- Asparagus tarts
- Gooseberry galette
- Rhubarb pasty pie
- Tomato galette with homemade basil pesto
Other Recipes Using Jam You Might Like
- Bramble & apple flapjacks – Foodie Quine
- Chocolate jam doughnut muffins – Tin and Thyme
- Figgy jam almond cake – Tin and Thyme
- Jammy flapjacks – Tin and Thyme
- Spelt and freekah apricot buns – Tin and Thyme
- Quick & easy yuzu ice cream – Kavey Eats
Keep in Touch
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 – The Recipe
Easy Jam Tarts
- 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.
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.