Classic Jam Tart Recipe
Jam Tart Ingredients
300g Cotswold Organic Plain Flour (or conventional Cotswold Plain Flour)
150g Salted Butter (cold, cut into
cubes)
½ Jar Jam (Sophie's tip: "Use whichever flavour you like. I prefer to use the intense range from Bonne Maman, as there’s more fruit and less sugar")
This Classic Jam Tart Recipe is a quick and easy afternoon tea favourite. With 12 to 24 tarts, this bake is guaranteed to go great with your spread. Simple yet delicious, this recipe is not to be missed!
- Baker: Sophie Carey
- Makes: 12-24 Jam Tarts (depending on the size of your tin)
- Prep time: 30 minutes (plus chilling)
- Bake time: 15-18 minutes
- Flours used: Matthews Cotswold Premium Plain or Matthews Cotswold Organic Plain Flour
Classic Jam Tarts Recipe Method:
- Weigh up your flour into a large bowl, and add the butter. Using your fingertips, rub the fat into the flour to create breadcrumbs (you can do this in a food processor if preferred).
- Add cold water 1tbsp at a time and cut this in with a table knife. Alternatively you could tip your flour and fat out onto a clean counter and add the water with your hands - this is how I like to make pastry.
- Keep adding water 1tbsp at a time until you have a crumbly dough - don’t be tempted to add too much water or you’ll end up with a pastry that is too soft and is easily overworked.
- Form the pastry into a round and cover with clingfilm before placing it in the fridge to chill for at least 30 minutes.
- Preheat your oven to 180 degrees Celsius, and remove your pastry from the fridge (if the pastry has been in the fridge for more than 1 hour, leave it on the counter for 10 minutes before moving on to the next step).
- Roll out your pastry to about a 0.5cm thickness and use a pastry cutter or a glass to cut out your tart cases. I like to use a bun tray instead of a muffin or cupcake tray as they’re not as deep - this way you get the right proportion of pastry to jam.
- Line your tin with your pastry and pop the whole thing back in the fridge for 15-20 minutes, just to firm up. This is pretty important as we aren’t going to blind bake.
- Place a teaspoon of jam into each of your pastry cases, and try to remember that less is more in this example! Too much jam will bubble over and cause your tarts to stick to the tins.
- Bake the tarts for 15-18 minutes, or until the pastry is a pale golden colour and is baked through. They should slide right out of the tart tin.
- Cool completely on a wire rack before eating - don’t rush it as the jam will be way too hot and you could burn yourself!
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