Piping hot, ruby-red jam, bubbling stickily over crisp, buttery pastry.
Two components, 15 minutes in the oven, the silence of blissful munching, and just a few jammy crumbs left to show as evidence.
Jam tarts are SO good, and utterly underrated and underexposed as one of those easy peasy bakes that are brilliant crowd pleasers too. You don’t just have to stick with raspberry, you can be as experimental as you like! Strawberry, blueberry, cherry….even chestnut jam, or a splodge of salted caramel sauce. The higher the sugar content, the more chewy the jam goes after baking, so bear this in mind when choosing. Personally, I love that chewy, toffee like texture, which pairs so well with the crumbly pastry and really helps it all stick together!
I’ve got Taylor Swift’s Blank Space stuck on repeat in my head. I find the video utterly mesmerising, and not sure whether it’s her array of amazing outfits or her scary man-eating antics. I’ll leave it up to you to decide.
Makes as many as you like
- shortcrust pastry odds and ends
Preheat the oven to 180˚C. Roll out your pastry and cut out circles with a cookie cutter. I use a thermos flask lid as none of my cookie cutters are quite big enough, and it works a treat. Line a muffin tray with your pastry circles and press them in well. Now prick the base of each pastry case well with a fork, and put a small teaspoonful of jam into each case. Don’t put too much jam in each case or they’ll bubble over and make a sticky mess of your baking tin. Put the tarts into the oven and bake for 15 minutes until the pastry is golden and the jam bubbling merrily away. Leave until cool for a few minutes before unmoulding from the muffin tray and cooling completely on a cooling rack.