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.
- 300 g shortcrust pastry
- 300 g jam
- Preheat the oven to 180c/160c fan.
- 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.
- Repeat for the other 12 jam tarts.