Easy Jam Tarts

Jam tarts are an absolute classic sweet little treat for good reason. The buttery biscuit base is filled with jam or fruit curd and baked. Once they cool, the centre is sweet and soft and it’s encased in that crisp buttery shell.

Want you jam tarts quicker? Try these puff pastry jam tarts.

I used to call these jam filled cookie cups since the tart shell is made more like a cookie dough than a pastry tart shell. Whatever you want to call them, these classic jam tarts will disappear in nanoseconds.

What Is A Jam Tart?

A jam tart is a traditional afternoon tea treat of a pastry or biscuit tart shell filled with jam or fruit curd (like lemon curd). While it’s hard to say exactly where they originate, they certainly have a huge representation in Australia where every bakery and supermarket sells their version.

Ingredients for jam tarts

• flour
• baking soda
• butter
• sugar
• egg white
• vanilla extract
• jam or curd

How To Make Jam Tarts

1. This very simple recipe begins by beating together a little butter and sugar.
2. Add an egg white and a touch of vanilla extract and mix it through.
3. Then add the flour and baking soda, mixing until just combined.
4. The sticky dough should then be rolled out on a well floured surface until it’s about 4mm thick, then use a round fluted cookie cutter (or plain round is fine) to cut circles of dough about 6cm in diameter.
5. Place the dough circle flour side down in the tins. I use these patty pans but if you can’t get them or don’t want to, you can use a mini muffin tin or even a regular muffin tin.
6. Bake for 10 minutes or until turning golden on the edges

It’s important to let your homemade jam tarts cool properly to room temperature before eating. While warm, they will still be delicate to handle.

The Jam Tarts Pastry

My recipe is made more like a biscuit or cookie dough as opposed to a pastry but either is fine. I like this recipe because the tart shell is super buttery and, while delicate, absolutely melts in your mouth.

You can also use a pastry base if you prefer. The one I use for these Neenish Tarts or these Coconut Tartlets works perfectly or you can use shop-bought short crust pastry. You could use puff but it leaves less room for the filling.

Tips And Tricks For Making Jam Tarts

• The butter should be softened and should be beaten well with the sugar first.
• Flour the surface well. It’s a sticky dough so the flour will make it easier to roll and it will also serve as the non-stick barrier in your baking tin.
• Don’t roll the dough too thin or the jam tarts may be too delicate and might crumble when you pick them up.
• Don’t roll the dough too thick or you won’t fit enough filling in.
• I use these patty pans which have a rounded bottom. If you want to use a regular muffin tin, make sure the tarts are still only about 1cm deep (don’t bring the pastry all the way to the top edge of the tin). The traditional jam tart is small and dainty. To make them too deep may affect the ratios too.
• Fill the jam tarts well with your jam or curd. It wont bubble over at the temperature we’re using to bake them and you want a good amount of filling. – I fill mine with 3-4 teaspoons of filling and so it is about level with the top of the tart shell before baking. It sets just a little lower on cooling.