When I think of jam tarts, I always go back to my grandma’s tiny kitchen where flour dusted every surface and a radio hummed old tunes. She handed me a cold square of dough and a spoonful of raspberry jam and said, “Less worrying, more pressing.” I learned how to press the dough into tin cups with my thumbs while she winked and slid the tray into a hot oven. The house filled with a warm, sugared scent and those little golden rings came out wobbling with jam like tiny suns. Making jam tarts takes me right back to that cozy chaos — and you’ll love how simple, fast, and comforting they are.
Quick Facts
- Yield: Makes 12 tarts (serves 6–8)
- Prep Time: 30 minutes (plus 30 minutes chill if you like)
- Cook Time: 12–15 minutes
- Total Time: About 1 hour 15 minutes
Why This Recipe is Awesome
These jam tarts deliver flaky, buttery pastry and a bright, jammy center with almost no fuss. They crisp at the edges, stay tender underneath, and that jam bubbles into a shiny, jewel-like pool. It’s an easy, nostalgic bake that’s perfect for a snack, tea time, or bringing to a potluck — honestly, they’re so forgiving even the oven can’t mess them up. Who doesn’t love a little crunchy edge and sweet gooey center?
Ingredients
For the Main Dish:
- 1 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1 large egg yolk
- 1–2 tbsp ice water (as needed)
- 3/4 cup jam (raspberry, strawberry, apricot — use something thick and flavorful)
- 1 tbsp milk or cream, for brushing (optional)
- 1 tbsp coarse sugar or sanding sugar, for sprinkling (optional)
For the Sauce / Garnish (if applicable):
- Optional dusting of powdered sugar or a tiny drizzle of warmed apricot jam for shine.
How I Make It
Step 1:
I start by whisking together 1 1/4 cups flour, 1/4 cup sugar, and 1/4 tsp salt in a bowl. Then I drop in the cold, cubed 1/2 cup butter and use my fingertips or a pastry cutter to rub it into the flour until the mixture looks like coarse crumbs with pea-sized bits of butter. The butter should still show — that’s what gives you flaky layers. I chill the bowl for a few minutes if my kitchen’s warm.
Step 2:
Next I stir in the egg yolk and add 1–2 tbsp ice water, a little at a time, until the dough just comes together. I press it into a disk, wrap it, and pop it in the fridge for about 30 minutes. If the dough cracks when you roll, press it back gently with a splash of ice water and your fingertips — no panic, just patch it.
Step 3:
I preheat the oven to 375°F and grease a 12-cup muffin tin. On a lightly floured surface I roll the chilled dough to about 1/8-inch thickness and cut 12 rounds (about 3 1/2 inches). I press each round into the muffin cups, making a little well in the center. Spoon about a teaspoon of jam into each tart — not too much or it will bubble over. You’ll smell buttery sweetness while the jam gives off a bright, fruity perfume as the oven heats.
Step 4:
I brush the edges with a little milk or cream and sprinkle with sanding sugar if I want sparkle. Then bake at 375°F for 12–15 minutes until the edges turn golden and the jam looks glossy and slightly bubbly. Listen for a gentle crackle as the crust browns — that’s the sound of perfect crisping.
Step 5:
Let the tarts cool in the tin for 5 minutes, then transfer them to a rack to finish cooling. If you want ultra-glossy tops, warm a tablespoon of apricot jam and brush it over each tart while still warm. Serve slightly warm or at room temperature.
Pro Tips
- Use cold butter and handle the dough quickly — warm hands melt butter and kill flakiness.
- If jam is runny, simmer it briefly to thicken or mix with a teaspoon of cornstarch before adding.
- Don’t overfill the wells; a heaping teaspoon per tart keeps the jams in the cup and the edges crisp.
- Freeze extra unbaked tart shells (flash freeze on a tray, then bag) and bake from frozen — add a couple minutes to the bake time.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap all-purpose flour for a 1:1 gluten-free flour blend (texture will be slightly more crumbly).
- Use coconut oil or a vegan butter stick for a dairy-free version; expect a slightly different flavor and flakiness.
- Try Greek yogurt instead of cream for brushing for a tangy finish (thin with a touch of milk).
- Dairy-free suggestion: use vegan butter and non-dairy milk. Dough might need a touch less water.
Variations & Tips
- Make mini tarts in a mini muffin tin for bite-sized party treats.
- Mix jam with a teaspoon of lemon zest for brightness and a citrusy aroma.
- Turn them savory by omitting sugar in the dough, filling with fig jam and a small cube of goat cheese.
- Add a streusel top: mix 2 tbsp flour, 1 tbsp sugar, and 1 tbsp cold butter and crumble lightly over jam before baking.
- Spiced twist: add 1/4 tsp cinnamon or cardamom to the dough for warm, cozy notes.
- Creative twist: swirl a tiny dollop of mascarpone into the jam before baking for a creamy surprise.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Prepare the dough and freeze it or make the shells ahead. Store baked tarts in an airtight container at room temperature for 2 days or refrigerate up to 4 days. Reheat briefly in a 350°F oven for 5 minutes to refresh the crust.
- Can I double the recipe?
- Sure thing. Use two muffin tins or bake in batches. If doubling, keep dough portions chilled and bake in the same temperature; just rotate trays halfway if baking two at once.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.
- How do I know it’s done?
- Bake until the edges turn a warm golden brown and the jam bubbles gently. The bottoms should be set and not doughy when you lift a tart with a spatula.
- What if I don’t have ingredient X?
- Short on jam? Mix preserves with a little chopped fresh fruit or use lemon curd for a tangy twist. No egg yolk? Use a tablespoon of yogurt and a tablespoon of melted cold butter to bind.
How I Like to Serve It
I love these warm with a cuppa strong tea or a cup of coffee on a rainy afternoon. They make a darling dessert with whipped cream or a scoop of vanilla ice cream for summer get-togethers. Pack a few in a picnic basket and they taste even better outdoors — buttery, fruity, slightly sticky fingers and all.
Notes
- Store baked tarts in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
- If reheating, warm at 350°F for 4–6 minutes to crisp the edges back up.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these little jammy tarts; they’re small, joyful, and ridiculously easy to love.