Jam Tarts

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The next recipe that I am going to share is the Jam Tarts from British. The Wikipedia has the perfect definition, and I can’t put it better than that. So quoting from there directly, “A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.”  Pie, Quiche, and other open pastries fall under this tart category. There are different types of tart namely fruit tart, egg tart, custard tart, jam tart and this list goes on. Today I am going to share Jam tart, precisely Strawberry jam tart.

I wanted to post homemade puff pastry recipe for a long time. So took this recipe as an opportunity and I am going to share how to make puff pastry at home which forms the base of this recipe too. You can use the same pastry to prepare the palmier cookies, and I have one more puff pastry recipe coming this week, and that can be prepared with this same base.

B.U.T.T.E.R – This is the key ingredient in puff pastry dough.  For one cup of flour, you need one stick of butter which is 4 oz. Cooking is an art and as well is a science. All you need for this puff pastry is flour, cold butter, and cold water. But why do we need cold butter and cold water? That’s the secret behind the flaky puff pastry. You can read about the details of puff pastry science here. :-)

Once your puff pastry is ready, you can fill it with any toppings and bake them. I love single serving desserts, and I have mini tart pans only. So went with the single serving jam tarts instead of one big one.

Recap before the recipe:

• Day 10 | 2015 – Pesto Mushroom
• Day 10 | 2016 – Jigarthanda
• Day 10 | 2017 – J | Jam Tart

Ingredients:

• All Purpose Flour – 1 cup
• Cold Butter – 4 oz
• Cold water – 2 to 3 tbsps
• Salt – 1/8 tsp
• Jam of your choice – 1 tbsp for each tart mold
• Sugar pearls / colored sugar for decoration

Prep – Work:

• I always keep the butter in my freezer. So before this recipe and took it out and kept it out for about 40 minutes.
• Sieve the flour.

Puff Pastry:

• Add the flour, cubed butter, and the salt into a mixing bowl.
• Work quickly and rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
• Add the water 1 tbsp at a time to the mixture and bind the pastry together.

• When it comes together, wrap the dough in cling film and chill for a minimum of 15 minutes, up to 30 minutes.
• After 30 minutes, unwrap the pastry and onto a lightly floured work surface and roll them.

Freezing for later use:

• If you are planning to save the pastry for later use, then fold and roll the dough for at least three times and cut the edges and wrap it again in a cling film and freeze.
• When using it, bring it to room temperature.

Assembling the tarts:

• Preheat the oven to 350 deg F.
• Grease the tart molds and set it aside.
• After 30 minutes, unwrap the pastry and onto a lightly floured work surface and roll them to .5 inch thickness.

• Using a cup or cookie cutter, cut circles from the pastry just slightly bigger than the holes in the tart mold. Gently press one disc into each tart mold and adjust the edges.

• Place a tbsp of jam into the pastry lined tins

• Repeat this for remaining molds.
• Bake in the preheated oven for 17 mins or until golden brown.
• Remove from the oven and leave to cool completely. The jam will be super-hot, so do not eat while it is hot. Once its cool down, using a knife, run through the edges and remove it from the mold.

• Decorate with sugar pearls or confetti or colored sugar and serve cold.

Notes:

• You can make the dough in a food processor by mixing the flour, butter, and salt in the bowl of the processor on a pulse setting.
• You can use your preferred jam or lemon curd (recipe coming soon) as filling and also you can add fruits as toppings.
• Refrigerating the dough for 15 to 30 minutes is important.
• Be careful not to overfill as the jam. Fill about ¾ of the tart cup.

Jam Tarts

This is as single serving Strawberry Jam Tart recipe prepared with homemade puff pastry.

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Prep Time: 1 hr

Cook Time: 17 mins

Total Time: 1 hr 17 mins

Course: Dessert

Cuisine: British

Keyword: Jam Tarts

Servings: 4

Author: Srividhya G

Ingredients

• All Purpose Flour - 1 cup
• Cold Butter - 4 oz
• Cold water - 2 to 3 tbsps
• Salt - 1/8 tsp
• Jam of your choice - 1 tbsp for each tart mold
• Sugar pearls / colored sugar for decoration

Instructions

Prep – Work

• I always keep the butter in my freezer. So before this recipe and took it out and kept it out for about 40 minutes.
• Sieve the flour.

Puff Pastry

• Add the flour, cubed butter, and the salt into a mixing bowl.
• Work quickly and rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.
• Add the water 1 tbsp at a time to the mixture and bind the pastry together.
• When it comes together, wrap the dough in cling film and chill for a minimum of 15 minutes, up to 30 minutes.
• After 30 minutes, unwrap the pastry and onto a lightly floured work surface and roll them.

Freezing for later use

• If you are planning to save the pastry for later use, then fold and roll the dough for at least three times and cut the edges and wrap it again in a cling film and freeze.
• When using it, bring it to room temperature.

Assembling the tarts

• Preheat the oven to 350 deg F.
• Grease the tart molds and set it aside.
• After 30 minutes, unwrap the pastry and onto a lightly floured work surface and roll them to .5 inch thickness.
• Using a cup or cookie cutter, cut circles from the pastry just slightly bigger than the holes in the tart mold. Gently press one disc into each tart mold and adjust the edges.
• Place a tbsp of jam into the pastry lined tins
• Repeat this for remaining molds.
• Bake in the preheated oven for 17 mins or until golden brown.
• Remove from the oven and leave to cool completely. The jam will be super-hot, so do not eat while it is hot.
• Decorate with sugar pearls or confetti or colored sugar and serve cold.

Notes

You can make the dough in a food processor by mixing the flour, butter, and salt in the bowl of the processor on a pulse setting.
You can use your preferred jam or lemon curd (recipe coming soon) as filling and also you can add fruits as toppings.
Refrigerating the dough for 15 to 30 minutes is important.
Be careful not to overfill as the jam. Fill about ¾ of the tart cup.

Adapted from The Spruce

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