I am sure there is someone else out there whose granny used to make jam tarts. My grandmother, we called her Marty, was always rustling these up in her kitchen. The dough I use to make these is a variation of the dough for my blackberry pie and can be used for anything, it makes a great strawberry shortcake in summertime too.
This is a simple recipe, but a little time consuming with the rolling out, cutting, filling and folding which is exactly why I don’t make them often because they disappear too quickly and all my hard work vanishes into thin air.
I’ve included a few photos so you can check your progress as you are going.
Firstly, the dough should look like this when it’s finished. If your’s is too dry just add a little water.
I rolled the dough out until it was about 3-4mm thick, so quite thin. I used an 8cm cutter, it happened to be fluted, only thing I had. I would prefer plain actually. At the end of the process I had cut a total of 19 tarts. You’ll need to gather up the scraps, add a drop of water, knead together and roll out again.
Once they were all cut out, I brushed them lightly with water so they would stick together when sealed.
All you need to do now is place about 1/2 tsp of jam into the middle of each tart and fold them over.
I seal these edges together firmly by pressing down on them with a fork. By the way, I probably added a bit more jam as I can’t help myself, but that’s risky business because you don’t want them to explode. On that note, to prevent explosion, prick them on the top with a fork so the steam releases when they cook.
To make them extra delicious, brush the tops with egg wash(1 egg + 1tbsp water) and sprinkle vanilla sugar on top. This step is totally optional, they will still be perfect without that especially when dusted with icing sugar straight out of the oven.
Bake yourself happy, I know I certainly do.
- 100g butter, softened
- ½ cup sugar
- 1 egg
- 1½ cups self-raising flour
- ¼ cup cornflour
- ½ cup jam, approximately
- Egg wash(1 egg + 1Tbsp water), optional
- 3 Tbsp vanilla sugar, optional
- Icing sugar, for dusting
- Cream the butter and sugar for 3 minutes until light and fluffy.
- Beat in the egg until combined, then, using a wooden spoon, mix in the flour and cornflour.
- Place the dough on a lightly floured board and knead lightly until the dough has come together.
- Roll the dough out to about 3-4mm thick. Cut out circles using an 8cm cutter. Gather up the scraps, add a little water if needed, re-roll and cut out the rest.
- Brush the pastry lightly with water.
- Place ½ tsp of jam onto each circle and fold in half.
- Seal the edges firmly by pressing down onto the pastry with the end of the fork.
- Brush the tops of the tarts with egg wash and sprinkle with vanilla sugar.
- Bake at 180°c for about 20-25 minutes.
- Dust with icing sugar before eating.