I don’t really think of jam tarts as being a recipe in themselves, because I usually find myself unconsciously making them with the leftover pastry scraps from other recipes; These little treats are a great way to avoid pastry waste, and a perfect use for those jams I’ve been busily making all summer.
If you’ve never blind baked your jam tarts before, I encourage you to do so – it’s almost embarrassingly easy to do, and your tarts will be so neat, it will look like they came out of a packet! You will need 2 tartlet tins for this method.
In case you don’t happen to have any leftover pastry lying about, here’s a recipe using my shortcrust pastry.
Roll the pastry out on a lightly floured surface to about 3mm thick. Cut out 12 circles, slightly larger than the holes in your tartlet tin. I like to use a fluted cutter.
Pick up the pastry circles using a palate knife, or hamburger flipper. Gently ease the pastry circles into the tart hollows.
Place the second tartlet tin directly on top, in order to blind bake the pastry and stop it puffing up.
Bake for 15 minutes, or until the pastry is cooked and dry looking. Remove the top tartlet tin, and leave to cool.
Place your jam/jelly/curd of choice into a heatproof jug. Microwave in short bursts until it reaches a pouring consistency.
Carefully pour the jam into each tart shell, and leave to set.
Thank you for this blind baking tip! What a good idea! 🙂 Last time we ended up with the imprints of the baking beans in the pastry and struggled to get them out!
Help! Pastry just stuck to top tray…… I had chilled the shells for 1 hr in the fridge after rolling and cutting out to make sure it had rested. Popped them back in the oven for a few minutes but this resulted in burnt tartlet cases. Any pointers please. I had even purchased two brand new tins!!!!
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2 comments
Thank you for this blind baking tip! What a good idea! 🙂 Last time we ended up with the imprints of the baking beans in the pastry and struggled to get them out!
Help! Pastry just stuck to top tray…… I had chilled the shells for 1 hr in the fridge after rolling and cutting out to make sure it had rested. Popped them back in the oven for a few minutes but this resulted in burnt tartlet cases. Any pointers please. I had even purchased two brand new tins!!!!