Jam Tarts – Recipe No. 166

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

8 oz of plain flour
3 oz of butter or margarine.

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!


“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”