There’s something truly comforting about jam tarts. They’re simple, familiar, and completely irresistible — the kind of treat that takes me right back to afternoons in the kitchen, helping my grandmother press dough into little tart tins and sneaking tastes of sweet jam. These Easy Classic Jam Tarts are buttery, fruity, and endlessly adaptable. Whether I’m making them for a tea party, school lunchbox, or just to have something sweet around the house, they never last long. Let me show you exactly how I make them and why I think they deserve a permanent place in your baking lineup.
Why This Recipe Works
What makes these jam tarts such a winner? It all comes down to simplicity and balance:
- Buttery, flaky pastry: Made with cold butter and a gentle touch, the crust is tender but holds its shape perfectly.
- Not too sweet: The shortcrust dough has just enough sugar to balance the fruit without becoming cloying.
- Customizable: I can use whatever jam I have on hand — raspberry, strawberry, apricot — each one gives a different personality to the tart.
- Perfect for beginners: No special equipment or advanced baking skills required.
Ingredients You’ll Need
(Makes 12 tarts | Prep Time: 25 minutes | Chill Time: 20 minutes | Cook Time: 15–18 minutes)
- 1 ½ cups all-purpose flour
- ½ cup (1 stick) unsalted butter, cold and cubed
- ¼ cup powdered sugar
- 1 large egg yolk
- 2–3 tablespoons cold water
- ½ cup fruit jam (strawberry, raspberry, apricot — avoid alcohol-based jams)
How I Make These Easy Classic Jam Tarts
1. Preheat and Prep
I start by preheating the oven to 375°F (190°C). I lightly grease a 12-cup muffin tin or mini tart pan — you can use whichever you prefer. I’ve done both, and they each work beautifully.
2. Make the Shortcrust Dough
In a large mixing bowl, I combine the flour and cold butter. I use my fingertips to rub them together until the mixture looks like breadcrumbs — sandy and crumbly. Then I stir in the powdered sugar.
Next, I add the egg yolk and 2 tablespoons of cold water. I mix with a fork or my hands until the dough begins to come together. If it feels too dry, I add the remaining tablespoon of cold water, one teaspoon at a time, just until a soft dough forms.
3. Chill the Dough
I knead the dough briefly on a lightly floured surface — just enough to bring it together smoothly, without overworking it. Then I wrap it in plastic wrap and pop it into the fridge for about 20 minutes to rest and firm up.
4. Roll and Cut
Once the dough is chilled, I roll it out on a floured surface to about ⅛ inch thickness. Using a cookie cutter or a drinking glass, I cut out circles slightly larger than the diameter of each muffin tin cup.
I gently press each dough circle into the prepared tin, making sure they fit snugly and smoothing out any air pockets along the way.
5. Fill with Jam
Here’s the most important part: restraint. I spoon about 1 teaspoon of jam into each tart shell. Overfilling leads to sticky overflow, which can burn and make removal tricky. Just a little dollop goes a long way — the jam spreads as it bakes.
6. Bake to Golden Perfection
I bake the tarts for 15 to 18 minutes, keeping an eye on them once they hit the 15-minute mark. I’m looking for lightly golden edges and jam that’s just starting to bubble.
Once they’re done, I let them cool in the tin for about 5 minutes, then carefully lift them out and transfer them to a wire rack to cool completely.
Tips for the Best Jam Tarts
- Use cold butter: This is key to achieving that light, flaky texture in the pastry.
- Chill the dough: Even a short rest in the fridge helps the dough roll out more easily and bake up more tender.
- Avoid overfilling: A teaspoon of jam is truly enough. Too much can overflow and burn.
- Experiment with flavors: Try lemon curd, fig jam, or mixed berry for new spins.
- Add a pastry top: For a fancier look, I sometimes add little stars or hearts of pastry on top before baking.
What I Serve with These Tarts
While they’re wonderful on their own, I love pairing them with:
- A pot of black tea or chamomile: The classic tea-time duo.
- Vanilla whipped cream: A tiny spoonful alongside adds elegance.
- A scoop of ice cream: Especially for warm jam tarts right out of the oven.
FAQs From My Kitchen to Yours
Q: Can I use store-bought pastry dough?
A: You can — but the homemade version is so easy and tastes better. That said, a good-quality store-bought shortcrust will still give solid results in a pinch.
Q: Can I freeze jam tarts?
A: Yes! Once baked and cooled, I freeze them in an airtight container for up to 2 months. I reheat them in the oven to bring back that fresh-baked texture.
Q: How long do they keep?
A: In an airtight container at room temperature, they last about 3–4 days — but they rarely stick around that long in my house.
Q: What’s the best jam to use?
A: I love raspberry for a touch of tartness, but strawberry and apricot are also wonderful. Just avoid anything too runny or with added liqueur.
Why You’ll Want to Make These Jam Tarts Again and Again
These classic jam tarts are more than just a sweet treat — they’re little bites of nostalgia. They’re simple enough for kids to help make, yet elegant enough to serve with tea or at a gathering. I’ve made these for holidays, birthdays, and lazy weekends, and they always bring a smile.
If you’re looking for a no-fuss dessert that still delivers big on flavor and charm, give these Easy Classic Jam Tarts a try. They might just become your new favorite too.
Sweet, Buttery, and Irresistible: My Go-To Jam Tart Recipe
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon of jam into each tart shell
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg yolk, vanilla extract, and salt, mixing until well combined.
- Gradually add the flour, mixing until the dough comes together.
- Roll out the dough on a lightly floured surface to about 1/4 inch thick.
- Cut out circles of dough and press them into tart tins.
- Fill each tart shell with approximately 1 teaspoon of jam.
- Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool before serving.
Nutrition Information
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