Mary Berry Mini Jam Tarts

These mini jam tarts are perfect for a kids’ party! They’re small, sweet, and easy to make. The buttery pastry pairs beautifully with raspberry jam or lemon curd for a simple but delicious treat.

Ingredients Needed

• 1 cup (115g) all-purpose flour
• ¼ cup (55g) salted butter
• 1 tbsp confectioners’ sugar
• 1 extra-large egg yolk
• 1 tbsp water
• ½ jar raspberry jam or lemon curd

How To Make Mini Jam Tarts

1. Preheat the Oven: Set the oven to 200°C (400°F). You will need two 12-cup mini muffin tins or one 24-cup mini muffin tin.
2. Make the Pastry: Add the flour, butter, and confectioners’ sugar to a food processor. Blend until the mixture looks like fine breadcrumbs. Add the egg yolk and water, then blend again until a dough forms.
3. Roll and Cut the Pastry: Lightly flour a work surface and roll out the pastry until thin. Use a 2½-inch round cutter to cut out 18 circles.
4. Line the Muffin Tin: Place each pastry round into the muffin tin and gently press down. Use a fork to prick the bottoms to stop them from puffing up.
5. Fill the Tarts: Spoon 1 heaped teaspoon of jam or lemon curd into each pastry case.
6. Bake the Tarts: Place in the oven and bake for about 15 minutes, or until the pastry turns pale golden.
7. Cool and Serve: Let the tarts sit in the tin for a few minutes before transferring them to a wire rack to cool completely.

Recipe Tips

• Keep the butter cold: Cold butter helps make the pastry light and flaky. If the butter is too warm, the pastry can become tough.
• Chill the dough: After mixing the pastry, let it rest in the fridge for 15 minutes. This makes it easier to roll out and stops it from shrinking in the oven.
• Roll the pastry thinly: Thick pastry can overpower the jam. Roll it to about 3mm thick for a perfect balance between crispness and filling.
• Don’t overfill with jam: A small teaspoon of jam is enough. Too much will cause it to bubble over and make the tarts messy.
• Use a fork to prick the pastry: This helps prevent air pockets from forming, so the pastry bakes evenly and stays crisp.

How To Store Those Jam Tarts

Keep the tarts in an airtight container at room temperature for up to 3 days. If you prefer a firmer texture, store them in the fridge for up to 5 days.

Freeze the unfilled pastry cases for up to 1 month. Bake from frozen, then fill with jam or curd once cooled.

Try More Recipes:

• Apple Tart
• Strawberry Tarts
• Glazed French Peach Tart
• Apricot Portuguese Tarts

Mary Berry Mini Jam Tarts

Author: Hamdi Saidani Cooking Method:Baking Cuisine:UK Courses:Desserts

Difficulty:BeginnerPrep time: 20 minutesCook time: 15 minutesRest time: 5 minutesTotal time: 40 minutesServings:18 mini tartsCalories:95 kcal Best Season:Suitable throughout the year

Description

These mini jam tarts are perfect for a kids’ party! They’re small, sweet, and easy to make. The buttery pastry pairs beautifully with raspberry jam or lemon curd for a simple but delicious treat.

Ingredients

• 1 cup (115g) all-purpose flour
• ¼ cup (55g) salted butter
• 1 tbsp confectioners’ sugar
• 1 extra-large egg yolk
• 1 tbsp water
• ½ jar raspberry jam or lemon curd

Instructions

1. Preheat the Oven: Set the oven to 200°C (400°F).
2. Make the Pastry: Blend flour, butter, and sugar in a food processor until it resembles breadcrumbs. Add egg yolk and water, then blend until a dough forms.
3. Roll and Cut the Pastry: Roll out thinly on a floured surface and cut 18 rounds with a 2½-inch cutter.
4. Line the Muffin Tin: Place pastry rounds in a mini muffin tin and prick the bottoms with a fork.
5. Fill the Tarts: Spoon 1 heaped teaspoon of jam or lemon curd into each pastry case.
6. Bake the Tarts: Bake for about 15 minutes or until pale golden.
7. Cool and Serve: Let cool in the tin for a few minutes before transferring to a wire rack.

Keywords:Mary Berry Jam Tarts