So quick, so easy, so yummy (and have just gobbled down three with a cup of tea). I try not to bake to much sweet stuff as my willpower is not strong when it comes to sweet treats.
Raspberry jam is my favourite so I’ve used this in the tarts I’ve made today. You can use anything!
Jam Tarts
Ingredients
Jam
8 oz of plain flour
3 oz of butter or margarine.
Method
Rub the fat into the flour in a large bowl
Add water to form a pliable dough.
Lightly flour the surface and rolling pin and roll out fairly thinly enough to cut out 12 round shapes to place in a greased patty tin.
Place a heaped teaspoon of jam or so into each pastry case. Just dollop it in the middle but do not overfill.
Place in a pre-heated oven at 180 C for about 20 minutes until the jam is bubbling and the pastry looks golden.
Remove from the oven and set aside the tin until it is cool enough to touch and then remove the jam tarts (still be careful as the jam might be very hot).
Makes 12.
PS: I had enough pastry left over to make myself a Cornish Pasty for lunch!
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“This post is part of Twinkl’s VE Day Campaign, and is featured in their Best Wartime Recipes to Celebrate VE Day from Home post”
I can hardly wait to try these with a gluten-free version. Thanks for your many many many hours spent compiling them to share with us, your loyal followers.
I’m gluten-free too! I have to try this now!
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I just bought homemade raspberry jam at a farmer market and will try this soon!
I remember making these sorts of tarts at school. Quite nostalgic seeing them again.
Blimey. We never made anything as posh as jam tarts when I was a youngster at school.
The only two things I ever remember making at eight years old were rather dodgy shapes out of paupers dough (flour, salt and water), and a watery veg soup.
And it was all presided over by a waspish old French dear with badly dyed hair who went by the name of Madam Du Troix.