The Pastry

  • 100g of butter plus extra to grease the muffin or bun tray
  • 240g plain flour plus extra to roll out the dough
  • 2 tbsps water

The Filling

A jar of your favourite jam – we used our very home made blackcurrant jam and our gooseberry & elderflower jam

Method

Preheat the oven to 200C/180c fan assisted.  Lightly grease a 12 cup muffin or bun tray and set aside.

Chop the butter into small pieces and add to a bowl with the flour.  Rub in with your fingertips until the mixture resembles breadcrumbs.

Add the water and mix until the ingredients form a dough.  More water may need to be added.  Do this a little at a time until the mixture reaches the required consistency.

Lightly flour the worktop and rolling pin, this will stop the pastry from sticking, until it is approximately the thickness of a £1 coin.  Use a pastry cutter or cup and cut circles that are slightly bigger than the muffin or bun cups.  You should end up with approximately 12 rounds.

Press the rounds into the greased tray.  Fill each pastry case two-thirds full with jam.  Do not over fill!

Bake in the centre of the preheated oven for 15 minutes or until the pastry is golden brown.

Remove the tarts from the tray and allow to cool before serving.

Handy Hints

  • Jam can become very hot after baking.  Allow to cool before eating or you could burn your mouth!
  • A food processor can be used to make the pastry.  Add the butter and flour first, blitz until the mixture resembles breadcrumbs before adding the water.
  • If you don’t want to make pastry bought shortcrust works just as well.
  • The jam tarts will keep in an airtight container for approximately three days or alternatively can be frozen.
  • Ideal dessert to get the kids to make!