Easy Jam Tarts

Easy Jam Tarts


For the pastry:
  • 140g all purpose flour (1 cup)
  • 1/2 teaspoon salt
  • 2 1/2 TBS butter
  • 2 1/2 TBS lard
  • 3 to 4 tablespoons of ice water
You will also need:
  • jam to fill them (I used apricot, cherry, plum and strawberry)


  1. First make the pastry. Mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Form in to a ball, flatten, wrap in cling film and chill in the refrigerator for about half an hour.
  2. Preheat the oven to 200*C/400*F/ gas mark 6.  Have ready some tart tins. I sprayed mine with some canola cooking spray to keep anything from sticking.  As I was using individual tins, I placed them onto a baking sheet.
  3. Roll your pastry out, using a floured rolling pin, and on a lightly floured surface to 1/8 inch thickness.  Using a 2 inch cutter (I used a flower shaped one) stamp our rounds and use them to line your tart tins.  Gather up any scraps and repeat until all of your pastry is used.
  4. Fill each tart with about 1/2 tsp of jam.  Bake in the preheated oven for about 10 to 12 minutes, until crisp, golden and the jam is bubbling.  Let cool in the tins for a few minutes before removing to a wire rack to cool completely.
  5. Enjoy with a hot cuppa.  Store any leftovers in an airtight container.

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