Who loves a jam tart? I know we do. We buy jam tarts quite regularly as they are a great sweet treat to have, however I do enjoy making my own as I love making pastry plus with your own you get the added bonus of adding what ever jam or curd you like in them and not limited to the 3 or 4 flavours you get from shop brought ones.
I use a sweet shortcrust pastry for these as its buttery and crumbly. You can also cheat and use shop brought pastry but where is the fun in that?
Any jam or curd you have lying around will do, we love cherry jam so that is what I have used for this recipe but as I say any will do, even a mixture of flavours is good so you have a variety, especially if you have fussy kids.
Some recommended items from our kitchen to make this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pastry from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.
- Cake cooling racks, so handy to have.
- Fluted cookie cutters.
- Non stick tart tins
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- 150g plain flour – 27 syns
- 75g Morrisons baking block (baking margerine) – 25.5 (do not use low fat spread as it needs the full fat margerine)
- 50g golden caster sugar – 10 syns
- 1 medium egg yolk
- Jam or curd of your choice (we used Hartleys black cherry jam for 0.5 syn per teaspoon)
- Start by making your pastry, make sure your hands are not too hot, if they are then run them under a cold tap for a few minutes to cool them down.
- In a mixing bowl add the flour and chop in the butter (make sure the butter has remained in the fridge so its not too soft). Rub the butter into the flour to resemble breadcrumbs.
- Stir through the sugar and make a well in the middle.
- Add the egg yolk and bring the mix into a dough, add a tablespoon of cold water if it is still dry and crumbly.
- Wrap in clingfilm and refrigerate for 30 minutes.
- Preheat the oven to 180°C fan.
- Roll out the pastry on a lightly floured surface (syn accordingly) to the thickness of a £1 coin and cut out as many circles as you can with a 2inch fluted cookie cutter. Gather the scraps and continue to cut out circles. You should get 20 to 22 tarts.
- If using a tray that isn’t non stick we advise spraying a little frylight in each hole of the tins.
- Gently press the pastry circles into the tins.
- Spoon 1 teaspoon of jam into each tart (you will need to add the extra syns for this per tart).
- Bake in the oven for 15 – 17 minutes or until lightly golden and the filling is bubbling.
- Leave to cool in the tins for a few minutes before transferring to a wire rack to cool completely. This will allow the jam to set and pastry to harden.
These tarts will store in an air tight box for up to a week.