Jam Tarts

Recipe by Chef #188137
READY IN: 25mins




  • Sift the flour into a food processor; add the butter.
  • Pulse together until bread crumb stage. Try not to overwork the pastry. You need to treat the pastry gently to prevent tough chewy pastry.
  • Add the sugar, vanilla, and egg yolk to the pastry and pulse again until a ball forms.
  • You made need a little water if the pastry looks dry or is not clumping together well.
  • Remove the pastry from the machine.
  • Knead lightly to remove cracks.
  • Pop in the refrigerator for 15 minutes to rest.
  • Preheat the oven to 200 degrees Celsius/fan 160 degrees Celsius.
  • Remove the pastry from the fridge.
  • Roll out on a lightly floured board.
  • Cut out 12 rounds using a pastry cutter. I won't give measurments as sometimes I make bun tray size and sometimes I use a mini muffin tray. It is up to you. All take the same time to cook.
  • Push the pastry rounds into your tray to fit nicely.
  • Prick the base of each round with a fork.
  • Pop into the oven for 15 minutes.
  • When cooked transfer onto a cooling rack.
  • Warm strawberry jam in the microwave in a bowl on high for 1 or 2 minutes until runny (be careful jam gets very hot).
  • Spoon the jam into the pastry shells.
  • Top each with half a strawberry.
  • Leave to cool.
  • They are crumbly and melt in the mouth YUM!