Easy mini jam tarts are just that, easy and quick. 20 minutes from start to finish, these bite sized treats are incredibly delicious.
By the way this is the same pastry recipe as the one I used in the Apple Pie. In fact, this recipe was created, when I was making an apple pie and had a bit of leftover pastry. So, I pressed out the pastry into a 24-Cup Mini Muffin Pan, filled it with a bit of jam, and baked it for 15 minutes. The result was cute little jam tarts, eaten even before it had the chance to reach the cooling rack.
Any flavour of jam is fine to use, but I love using Smooth Apricot jam as it really gives a traditional flavour to these tarts. Most important…don’t ever be tempted to overfill the jam in the unbaked pastry. Doing this will cause the jam to overflow during baking and all the jam tarts will be a soggy, sticky mess of jam. Just add a quarter teaspoon or less into each case. Basically the jam should fill just under 3/4 in the unbaked pastry.
To make the neat little pastry cases, simply roll the pastry into little balls, place into mini muffin tin and press down gently with a rounded like kitchen tool. here I used the backend of my old pastry brush. It has that perfect knob like ‘feature’ which fits perfectly into the mini muffin tin and presses out the dough evenly.
This is simple with the pastry taking just 5 minutes to prepare and 10 minutes to bake….delicious really cannot get any easier than that right?
A quick and easy treat perfect for an after school or teatime snack.
- FOR THE PASTRY:
- ½ Cup (125 g) margarine
- ½ Cup (118g) castor sugar / super fine sugar
- ¼ Cup (60ml) buttermilk or 5 ml / 1 teaspoon lemon juice mixed into ¼ cup of milk
- 2 Cups (250g) cake / all purpose flour
- 1 teaspoon (5ml) baking powder
- ¼ teaspoon 2ml salt
- FOR THE FILLING:
- Apricot or strawberry jam
Make the pastry by creaming the sugar and margarine.
Add the buttermilk and beat well until light and creamy.
Sift in the flour, baking powder and salt.
Knead lightly to form a soft dough.
Next roll the pastry into balls and press into greased muffin tin.
Fill the jam just under ¾ in the unbaked pastry.
Bake at 160°C / 320° F for 10 minutes.
The jam tarts are baked when you the pastry has turned a light shade of golden brown
Be careful not to touch the jam tarts as they come out of the oven, the jam is really hot and can really burn your fingers. Loosen them from the Mini Muffin Pan with a Small Spatula
Allow to cool on a wire cooling rack.