Mary Berry Mini Jam Tarts

These sweet little jam tarts always take me back to the school fêtes of the ’80s, where they’d sit proudly on paper doilies, glistening like stained glass. I used to make them with my gran—well, I’d press the jam in too hard and squish the pastry, but still, she let me “help.”

The first time I made these on my own as an adult, I made two classic rookie mistakes: didn’t chill the dough and overfilled the cases. Cue jam lava all over the muffin tin. So here’s the version I’ve tested and tweaked to stay neat, flaky, and absolutely snackable.

What Makes This Recipe Special

It’s the shortcrust pastry. You only need five basic ingredients, but the trick is in the chilling and handling. This dough stays crisp on the bottom (no soggy bottoms here!) and buttery all the way through.

Plus, these bake up beautifully in mini muffin tins for that bakery-perfect edge. And if you’ve got kids? This is a dream activity. (Just keep an eye on the jam quantity—they always get carried away.)

INGREDIENTS + WHY THEY MATTER

• All-Purpose Flour (115g / 1 cup) – The base of the pastry. Too much and it turns tough—measure carefully.
• Salted Butter (55g / ¼ cup) – Gives that classic rich shortcrust flavour. Cold is key for flakiness.
• Confectioners’ Sugar (1 tbsp) – A little sweetness in the dough, and keeps the texture tender.
• Egg Yolk (from an extra-large egg) – Adds richness and helps bind without over-hydrating.
• Water (1 tbsp) – Helps the dough come together. Use it ice cold.
• Jam or Lemon Curd (½ jar) – Raspberry jam gives a nostalgic touch. Lemon curd is zingy and lovely.

Ingredient Swaps That Hold Up

• No Egg Yolk? Use 1 tbsp cream instead—it adds fat and helps bind.
• Dairy-Free? I tested this with vegan block butter (Flora Plant) and it still came out beautifully.
• Fruit Fillings – Apricot, blackcurrant, even Nutella. Just don’t overfill.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Jam overflowed	Too much filling	1 level tsp is plenty
Pastry shrunk in tin	Dough wasn’t chilled	Rest dough in fridge 15 mins before rolling
Pastry puffed up	Didn’t prick the bottoms	Gently use a fork to dock each base
Tough pastry	Overworked dough	Mix until just combined, not more

HOW TO MAKE MARY BERRY’S MINI JAM TARTS

1. Preheat the Oven – Set to 200°C (400°F). Line a 24-hole mini muffin tin or two 12-hole tins.
2. Make the Dough – In a food processor, blitz the flour, cold butter, and sugar until it resembles breadcrumbs. Add the egg yolk and water. Pulse just until it clumps into dough.
3. Chill – Flatten into a disc, wrap in cling film, and chill for 15 minutes.
4. Roll and Cut – Lightly flour your worktop and roll the dough to 3mm thick. Cut out 18–24 rounds with a 2½-inch cutter.
5. Line the Tin – Press each round gently into the mini muffin cups. Prick the base with a fork.
6. Fill with Jam – Add 1 heaped teaspoon of jam or lemon curd to each. Don’t overdo it!
7. Bake – Bake for 15 minutes or until the pastry is pale golden and jam is gently bubbling.
8. Cool – Let them sit in the tin for 5 minutes, then transfer to a rack to cool completely.

TIPS FROM MY KITCHEN

• I keep a bag of pre-cut pastry rounds in the freezer for spontaneous tart cravings.
• If your muffin tin’s non-stick is a bit worn, lightly grease it—just in case.
• Use two teaspoons to spoon in the jam neatly (especially for little helpers).
• For party flair, dust the edges with icing sugar once cooled.

STORAGE + SERVING

• Room Temp: Store in an airtight container for up to 3 days.
• Fridge: Optional—keeps them firmer, especially with lemon curd. Good for 5 days.
• Freeze: Unbaked cases can be frozen for 1 month. Bake from frozen and fill once cooled.

FREQUENTLY ASKED QUESTIONS

Q: Can I use store-bought pastry?
A: Absolutely. Shortcrust is the best choice. Roll it thin and follow the same method.

Q: What’s the best jam to use?
A: Raspberry is classic. Seedless works great for a smoother bite. Apricot and blackcurrant are also favourites.

Q: Can kids make these?
A: Yes! They love cutting out rounds and spooning in jam (just supervise the quantity).

Q: Can I use a regular muffin tin?
A: You can, but they’ll be bigger and need an extra 2–3 minutes in the oven.

Try More Recipes:

• Mary Berry French Apple Tart
• Mary Berry Glazed Fruit Tartlets
• Mary Berry Treacle Tart Recipe
• Mary Berry Apple Tarte Tatin