Prep 35 mins
Cook 25 mins
Interesting ingredients for an interesting recipe from Carolyn at AllRecipes. Try other cake flavors, as well as different kinds of jam flavors. This recipe calls for dough for a double crust pie. You can either use your own pie crust recipe, or from a mix, for those who may be intimidated by a pie crust. Feel free to use other kinds of jams and cake mixes.
- Preheat oven to 350°.
- Prepare cake mix: to the cake mix, add the water, oil and eggs and mix for 30 seconds at low speed to combine the ingredients. Then mix at medium speed for 2 minutes.
- Set aside.
- Prepare pie crust: Combine both packets of pie crust mix with 1/3 Cup cold water until pastry forms a ball. Flatten, then roll out on lightly floured surface.
- Using a round cutter or glass, cut 24 rounds in crust to fit in bottom of 24 muffin tins.
- Place dough circles in bottom of muffin tins.
- Top each circle with 1 tablespoons of jam.
- Pour cake batter over jam so that cups are 3/4 full.
- Bake in preheated oven till cake springs back when touched, 18 to 25 minute.
- Let cool 10 minute in pans before removing to wire rack to cool completely.
this is awesome! i used marmalade and an orange glaze on top...these are to die for
This is a five star recipe! My Mom use to make these tarts and they are yummy! Whats nice about them is that you get the cake & jam together encased in a pie crust that keeps everything neat (otherwise the jam gets sticky and all over the place). My Mom use to put a teaspoon of almond extract (maybe more) in her cake batter which gave it a very distinctive flavor. Also, she used 2 pie shells, not the tartletts or muffin size, but I would think the tart/muffin size would be wonderful! Also, my sister had the idea of doing one that is savory by substituting salsa for the jam in the revie and using cornbread batter instead of cake.....that sounds good to me but I havent tried it yet :)