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Jam Tarts Tested Recipe

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Jam Tarts Recipe

A bit of pastry and a dab of jam makes a very fine Jam Tart. You can make them big or small and while delicious as is, they are also very good with a small dollop of whipped or clotted cream, or a sprinkling of finely chopped nuts. These little sweets are enjoyable in the afternoon with a hot cup of tea, or kids like them with a tall glass of ice cold milk.  

 

To make a good looking and a good tasting Jam Tart you need a jam that is bright colored and of excellent quality. My preference is raspberry jam as it looks so cheery and its tart yet sweet flavor pairs so well with the sweet and buttery flavor of the pastry. Now, the jam you use definitely needs to have a smooth (no pieces of large fruit in it) yet fairly thick consistency so it does not boil too much during baking. As to what pastry to use, there are many options. If you have leftover pastry after making a pie or tart, by all means use that. But if you are starting this recipe from scratch, then you may want to try this Sables cookie pastry. It has an appealing buttery sweet flavor and shortbread-like texture that is so easy to work with. The tart shells are formed by first chilling and then rolling out the Sables' dough. Then with a 2 1/2 inch (6 cm) cookie cutter, cut out rounds of pastry and press them, with your fingers, into the muffin tins or tart shells. (If you like, you can use regular size muffin tins for larger Jam Tarts.) The final step is to place a small spoonful of jam into each tart shell, enough to fill the shells about two-thirds full, and then bake in a hot oven until the pastry has turned golden brown around the edges. Lovely.

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Jam Tarts: In the bowl of your electric mixer (or with a hand mixer), beat butter and sugar until light and fluffy (2-3 minutes). Add the egg and vanilla extract and beat until blended. 

In a separate bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the butter mixture and beat just until incorporated. Do not over mix the dough.

Transfer the dough to a lightly floured work surface, knead the dough a few times to bring it together, and then divide the dough in half. Wrap each half in plastic wrap and refrigerate until firm (at least an hour). 

Preheat oven to 400 degrees F (205 degrees C) and place rack in the center of the oven. Have ready 36 miniature muffin tins.

Remove one portion of the dough from the refrigerator and place on a lightly floured work surface. Roll out the dough until it is 1/8 inch (.5 cm) thick. Using a lightly floured 2 1/2 inch (6 cm) round cookie cutter, cut out the rounds and gently press them into the muffin tins. Fill each pastry about two-thirds full with your favorite jam. Bake in the preheated oven for about 10 - 14 minutes or until golden brown around the edges. Remove from oven and place on a wire rack to cool.

Can garnish with a dollop of whipped cream or clotted cream or sprinkle with finely chopped nuts.

Makes 36 miniature tarts.

References:

Floris, Maria. The International Wine and Food Society's Guide to Bakery - Cakes and Simple Confectionery. Bonanza Books. New York: 1968.

Gardiner, Miranda. Teaching Dad to Cook Flapjack. Hardie Grant Books. London: 2010.

Le Cordon Bleu, "Cookies (Le Cordon Bleu Home Collection)". Periplus Editions. 1999.

 

 

 

Jam Tarts:

10 tablespoons (140 grams) unsalted butter, room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

2 cups (260 grams) all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup (120 ml) jam

 
 
     
 

 

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