Jam Tarts are an absolutely heavenly combination of tender cookie crust and sweet jam filling. Use your favorite jam for endless flavor possibilities. They’re simple to make and a joy to eat. Let’s get into it.
Though I’m definitely not sick of working from home yet, I am starting to get a little bit bored of sitting in the exact same spot every day. I definitely don’t want to go back to sitting in an office every day, but maybe an afternoon of working in a coffee shop or library would be nice. New view, new smells, new vibe. Just a little bit of a change. Maybe we need to rearrange the furniture.
I also sort of miss my clothes and my makeup. Believe me, I never thought I’d say that. I even sort of miss wearing cute shoes. And I hate wearing shoes. Okay, don’t get me wrong. I absolutely love being able to just jump up and do a couple of sun salutations whenever I feel the need, but I’m actually sick of looking like a slob all the time. On the other hand, I just can’t bring myself to waste time on making myself look nice just to sit on the couch.
How are you holding up these days? Are you looking glam every day? Styling your lounge wear? Still straightening your hair and putting on lipstick? Redecorated your dining room to look like a hipster coffee shop? Let me know in the comments.
Today I’ve made you Jam Tarts. They’re just so pretty. In my mind, they’re quintessentially English. They put me in mind of a Wonderlandesque tea party in the country side. I kinda wish I had an adorable tea pot and some finger sandwiches. And an insane grinning cat…
How to make Jam Tarts
Anyway, these Jam Tarts are absolutely delightful. I used a mixed berry jam this time because that’s what I had in my pantry. You can use any type of jam you like here, and if you have multiple jars, you can easily make different flavors in the same batch.
This recipe can easily make a couple dozen delicate little tarts. We’re pretty much just making a sweet biscuit dough, rolling it out, and then cutting it into circles. Then we lightly press each circle into the bottom of each cup of a muffin pan. I use a shot glass to lightly press the dough into the corners. Then all you have to do is add the jam and bake. Avoid the temptation to overfill your tarts with jam. It will spread and bubble up a bit in the oven, so if you add too much, like I always do, it will bubble over the edge of your tarts. Obviously, this is not the end of the world, they’re just not quite as pretty. About a tablespoon of jam is fine.
I hope we’re all having charming tea parties together soon. In the meantime, have one in your own house, and make sure you have plenty of Jam Tarts.
Jam TartsCourse: DessertCuisine: EnglishDifficulty: Easy
140 grams (10 tablespoons) unsalted butter, room temprature
100 grams (1/2 cup) sugar
1 teaspoon vanilla extract
260 grams (2 cups) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
about 1/2 cup of your favorite jam
- In a large mixing bowl, beat together butter and sugar with an electric mixer on medium high for about three minutes or until light and fluffy.
- Beat in egg and vanilla until combined.
- In a small bowl, whisk together flour, baking powder, and salt. With your mixer on low, add the dry ingredients slowly until just combined. Do not overmix.
- I like to squeeze the dough together right in the bowl, but you can also turn it out onto a lightly floured surface to knead it together briefly. You just want to squish everything together. Form your dough into a disk, wrap it in some plastic wrap, and chill it in the fridge for at least an hour. You can also let it chill overnight and make your tarts the next day.
- When you’re ready to bake your tarts, preheat your oven to 400 F (200 C) and get out your muffin pans. No need to spray or line them.
- On a lightly floured surface, roll out your dough to about a half inch thickness. I worked with only half the dough at a time because I just don’t have enough counter space. Cut out two inch circles, then put the circles of dough into the palm of your hand, and press them out a bit thinner. Place each circle of dough into a cup of your muffin pan. You can use something small like a shot glass to help press in the edges. The dough should come slightly up the side of the muffin cup.
- Fill each tart with a tablespoon of your favorite jam.
- Bake for 12 to 14 minutes or until lightly brown around the edges. Allow to cool in the pan.