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!
- 125g plain flour
- Pinch of salt
- 50g cold cubed butter
- 1-2 tbsp cold water
- 4 unwaxed lemons – zest and juice
- 200g caster sugar
- 100g cubed butter
- 3 eggs
- 1 egg yolk
- 100g of your favourite jam
- Preheat your oven to 180 degrees Celsius / 350 degrees Fahrenheit / Gas mark 4.
- To make your pastry, add the flour, butter and salt to food processor and pulse, until the mixture turns into a fine breadcrumb texture.
- Then slowly add the cold water and stir, until your pastry comes together, without being too moist.
- Wrap your ball of pastry in cling film and leave it in the fridge for 30 minutes.
- 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.
- 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).
- Then set the mixture aside and leave it to cool, stirring occasionally.
- 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.
- 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.
- 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.
- Put your tray in the oven and cook for 15 minutes, or until the pastry is a golden brown colour.