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You are here: Home / Desserts / Jam and Lemon Curd Tarts

Jam and Lemon Curd Tarts

July 16, 2014 by Laura Leave a Comment

Jam tarts are a brilliant and simple little sweet treat and you can customise by using whatever jam you want. I personally love a good strawberry or blackberry conserve, with a high fruit content. Matt is a big fan of the lemon curd tarts and making your own lemon curd is so easy and tasty, you’ll never use shop-bought again.

This recipe makes around 12 jam tarts which you’ll  get through in no time! Just remember to let the tarts cool before you take your first bite, as a burnt tongue will definitely ruin your jam tart fun!

Jam & Lemon Curd Tarts

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Jam and Lemon Curd Tarts

Prep Time: 45 minutes

Cook Time: 15 minutes

Total Time: 1 hour

Serves: 12 tarts

Jam and Lemon Curd Tarts

Ingredients

    Pastry
  • 125g plain flour
  • Pinch of salt
  • 50g cold cubed butter
  • 1-2 tbsp cold water
  • Lemon Curd
  • 4 unwaxed lemons – zest and juice
  • 200g caster sugar
  • 100g cubed butter
  • 3 eggs
  • 1 egg yolk
  • Jam
  • 100g of your favourite jam

Method

    Pastry
  1. Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit / Gas mark 4.
  2. To make your pastry, add the flour, butter and salt to food processor and pulse, until the mixture turns into a fine breadcrumb texture.
  3. Then slowly add the cold water and stir, until your pastry comes together, without being too moist.
  4. Wrap your ball of pastry in cling film and leave it in the fridge for 30 minutes.
  5. Lemon Curd
  6. Whilst your pastry is in the fridge, you can make the lemon curd. Firstly, add the lemon zest, juice, butter and sugar into a heatproof bowl and put over a saucepan of simmering water. Stir regularly until the butter has melted.
  7. Then whisk the eggs and add them slowly to your butter mixture, stirring regularly, and heat for a further 10-13 minutes, until the mixture thickens (you’re looking for a thickness similar to double cream).
  8. Then set the mixture aside and leave it to cool, stirring occasionally.
  9. Pastry Continued
  10. Pull the pastry out of the oven and put it on a lightly floured surface. With a rolling pin, roll your pastry out flat, until it is roughly 0.5cm thick.
  11. Then, using a pastry cutter (or a glass/cup if you’re less fancy) cut your pastry into small circles, slightly bigger than the holes of your tart moulds.
  12. Grease your tart moulds with some butter and carefully put in your pastry circles. Then, add your jam and/or lemon curd (roughly 1 heaped tbsp per tart), ensuring that it is not too close to the top of the pastry, or it will overflow when cooking.
  13. Put your tray in the oven and cook for 15 minutes, or until the pastry is a golden brown colour.
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Jam & Lemon Curd Tarts

Filed Under: Desserts Tagged With: butter, caster sugar, egg, egg yolk, flour, jam, lemon, under 60 minutes

About Laura

Cupcake extraordinaire, carrot-lover and hater of anything banana-based!

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Laura from Pescetarian Kitchen Hi and welcome to Pescetarian Kitchen. My name is Laura and this is where I share the very best recipes that I’ve made, photographed and (my favourite part) eaten! Read more.

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