Tag Archives: Pie Crust

Mini Jam Tarts

I came across Jam Tarts on Joy of Baking months ago and the recipe was added to my To-do list immediately.  But I did not give these a try until recently since the jar of jam lying in the fridge could no longer be ignored.  Or, let’s say I was impatient to use the mini tart molds I had bought!  🙂

Don’t they look cute?!  🙂  All you need is some jam and a bit of pastry to make these delicious mini tarts.  I used my Easy Pie Crust recipe to make the tart shells and some Apricot jam as filling.  Toasted chopped almonds added a lovely finishing touch.

If you have readymade pastry you can go ahead and use that or simply use your favorite pastry recipe.  Make bigger or smaller tarts with any jam or marmalade of your choice!  The filling should preferably be thick so that it doesn’t boil over while baking. 

 

INGREDIENTS :

  • 1 batch Easy Pie Crust recipe for pastry (makes 7 mini tarts)
    • 1 1/2 cup flour
    • 4 tbs sugar
    • 1/3 – 1/2 cup vegetable oil
    • 4 tbs cold milk
    • 1/4 tsp ground cinnamon (optional)
    • pinch of nutmeg (optional)
  • about 1/4 cup jam of your choice
  • toasted chopped almonds (optional)

METHOD :

  • Preheat your oven to 200 degrees C.
  • Prepare pastry as per Easy Pie Crust recipe (or use your favorite pastry recipe).  Divide the pastry into small portions and press directly into your tart molds or muffin tins.  Shape the edges with your finger.  Don’t be alarmed if the pastry is crumbles while handling; it’ll hold its shape once baked.
  • With the help of a fork poke holes in the bottom and sides of the tart shells.  Bake in the preheated oven for 15 minutes.
  • Meanwhile, roughly chop and toast few almonds.  Place jam in a small bowl and stir it with a spoon to soften slightly.
  • Fill the prebaked tarts shells with about 1 ½ tsp of jam and sprinkle some toasted almonds on top.  Do not overfill or else the jam will boil over while baking.
  • Bake the mini tarts for another 15 minutes or till the edges are lightly browned.  Remove from oven and allow to cool for atleast 15 – 20 minutes before taking out the tarts from the molds or muffin tins.  The tarts might crumble if you try to remove them when still hot.
  • I simply inverted the mold on my hand and tapped the base gently till the tarts came out.

Enjoy these little tarts with a warm cup of tea or coffee!  🙂