Jam Tarts

"This is a recipe my daughter found in a children's colouring book. We love to make them together. A good basic recipe for children to try, with an adults help."
photo by mums the word photo by mums the word
photo by mums the word
photo by mums the word photo by mums the word
Ready In:
18 small tarts




  • Chop the butter into small bits and add to a bowl.
  • Add the flour and caster sugar and with fingertips rub the butter into the flour until it resembles fine breadcrumbs.
  • Add the cold water and knead it in a little and roll into a ball.
  • Wrap the ball in clingwrap and put in the freezer for 20 minutes.
  • Preheat oven to 180 degrees celcius.
  • Remove from freezer and sprinkle some flour onto your worktop.
  • Roll out the pastry to about 3mm in thickness and cut shapes with a fluted cutter or scone cutter, cut them just a little larger than the hole in the tray.
  • Place into the tray and push down to make an indentation for the jam to go into.
  • Add 1 teaspoon of jam.
  • Place into oven and cook for 18-20 minutes.
  • Cool on a wire rack being careful as the jam is very hot.

Questions & Replies

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  1. These were pretty good and quite easy to prepare. But I had a little trouble understanding some of the directions. I still don't know what is meant by "cutting them a little larger than the hole in the tray". But I don't own any kind of baking tray with holes in it anyway, so I decided to just use my standard-size muffin tin. And that worked out OK. Like another reviewer, I had a little trouble with the dough, which I suspect was an error in converting measurements to US standards (too much flour). So I added a little more water, and it all came together after that.
  2. What cute little tarts these are! I had a bit of trouble with the pastry but I think something went wrong when I converted the measurements. I used an online conversion chart to change from grams into cups but it seemed like I ended up putting in too much flour. So I adjusted by adding about 2 tbsp more water so that I could work the dough. No harm done, they tasted fine. I would say to watch how much jam you put in them because some of mine overflowed a bit. Made for PAC 2011.


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