Jam Tart Recipe

Jam:

Use your favourite flavour of jam, I usually use strawberry.
Or make your own:

Put equal parts sugar (or jam sugar if you have it) and hulled strawberries, and the juice of a lemon  (I may have also added glitter!…but this is optional) into a heavy bottom pot, gently heat mixture and stir to dissolve sugar, mash up strawberries with a potato masher, then bring to a boil, and cook until the mixture reaches 105 degrees C or 220 degrees F.

Pastry:

  • 150 grams or 1 1/4 cups self-raising or all purpose flour
  • 2 grams or 1/2 teaspoon salt
  • 15 grams or 1 tablespoons sugar
  • 75 grams or 5 tablespoons of  softened unsalted butter*
  • 75 grams or 5 tablespoons of  softened vegetable shortening (Stork or Crisco)
  • 3 tablespoons or 45 ml of cold water.

Mix ingredients together just enough to form a dough. If dough in too crumbly, add a tablespoon or two more water. If dough is too wet and sticky, as this is a very short crust, add a tablespoon of flour at a time until it becomes easier to handle.
Wrap in plastic wrap, and chill in the fridge for 30 minutes.

Pre-heat oven to 180 degrees C or 350 degree F.
Once chilled, roll out dough onto a well-floured work surface to about 1/8 of an inch thick (or the thickness of a £1 coin.) Make sure you flip dough as you roll it out, this will help stop it from sticking to the work surface. Cut into rounds with a biscuit cutter.
(Timing saving tip: At this point you can freeze your rounds in a tupperware for fresh tarts whenever you like. Just make sure the rounds don’t touch and each layer is separated by a sheet of plastic wrap. When wanted just thaw the frozen rounds for 10 minutes and continue with instructions below.)

Grease jam tart pan.**

Fit each round into your pan, and fill with a heaped teaspoon of jam.

Bake for 15-20 minutes or until golden brown.
(Tip: I like to place another baking sheet underneath to catch any jam that bubbles over making clean up much easier.)

Once baked, allow tarts to cool completely.

Serve or store in an airtight container.

*For the vegan version, simply add more vegetable shortening or other butter substitute.
** If you cannot find a jam tart tray, you can also use a mini pie pan, woopie pie pan or something similar.

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