Quick & Easy

Jam tarts

Everyone loves a jam tart, especially with a little dollop of whipped cream on top. For something slightly different, try filling some of the cases with marmalade rather than jam.
jam tarts
36 Item



1.Preheat oven to 220°C.
2.Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto a floured surface; knead gently until smooth. Roll half the pastry between sheets of baking paper until 3mm thick. Repeat with remaining pastry. Place on trays and refrigerate 30 minutes.
3.Grease three 12-hole (1-tablespoon/20ml) shallow round-based patty pans.
4.Using a 6cm round cutter, cut 18 rounds from each piece of pastry; re-roll pastry scraps as necessary. Press pastry rounds into pan holes. Prick pastry cases well with a fork. Refrigerate 30 minutes.
5.Bake pastry cases about 5 minutes. Drop slightly rounded teaspoons of jam into pastry cases.
6.Bake tarts about 10 minutes; cool. Dust with extra sifted icing sugar before serving.

Related stories