A white platter filled with jam tarts on a dark grey tea towel
4.67 from 6 votes

Easy Jam Tarts

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 16 cookies
Calories: 110kcal
Author: Marie Roffey
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Who doesn't love homemade Jam Tarts? With a buttery base and a thick filling of jam or curd, these are a perfect lunch box or afternoon tea treat. This easy jam tarts recipe is quick to whip and delicious to eat.
Course: Afternoon Tea, Dessert, High Tea, Snack, Sweets
Cuisine: Australian, British
Keyword: easy jam tarts, jam tart recipe, jam tartlets, jam tarts

Ingredients

  • 130 (1 cup) plain (all-purp) flour
  • 1/4 teaspoon  baking soda (bicarb)
  • 2 tablespoons white sugar
  • 85 g unsalted butter, softened (notes)
  • 1 egg white from a large egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup jam or lemon curd

Instructions

  • Preheat the oven to 180C / 350F / 160C fan forced.
  • Whisk together the flour and baking soda in a bowl and set aside.
  • Cream together the butter and sugar until light and creamy. pale and fluffy. Add the egg and vanilla and beat until well combined.
  • Add the dry ingredients and mix until clumping.
  • Pull the dough together (it will be a little sticky) and sit it on a well floured surface. Sprinkle some flour over the top and roll it out to about 4mm thick (notes). Use a 6cm round fluted cookie cutter to cut out pieces (re-roll once or twice if you need)
  • Carefully sit the dough circles into your patty pan holes. Fill each with 3-4 teaspoons of jam or curd.
  • Bake for 10 minutes or until the edges are turning golden. Let them cool at least 1/2 an hour before transferring to a cooling rack, then let them cool completely before eating.

Notes

Equipment used: I use these patty pans but you can use a small muffin tin or a regular muffin tin. 
  1. You can swap the jam for fruit curds like these - Lemon, Passionfruit, Orange, Pineapple, Blackberry
  2. Don't roll the dough too thin or the jam tarts will be too delicate once baked. I find 4-5mm perfect.

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