Jam Tart Recipe: Easy Fruit Tea Tarts

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Jam tarts are a classic British treat, often served as part of an Afternoon Tea tray. But with this easy jam tart recipe, you can enjoy these fruit-filled pastries any time. They are the perfect combination of sweet and crumbly, making them a delicious addition to any dessert spread, and the perfect accompaniment to a cup of tea.

Jam tarts on a tiered serving tray.

Homemade Jam Tarts

Jam tarts, also known as tea tarts, are small, sweet pastries that are filled with jam. The pastry is usually made from a simple mixture of flour, butter, and sugar, while the filling can be any type of jam or fruit preserve. The tarts are baked until the pastry is golden and crispy and the jam is warm and bubbly.

I’ve been making jam tarts since I was a kid. Maybe you have too? When my mom would bake a pie, she’d always give me and my brother the scraps. With those scraps, we’d get to make our own mini jam tarts.

Many years later, I was the head cook in a British pub in Pasadena. We served an American version of an English tea, and I’d make a batch of these tea tarts filled with assorted jams and lemon curd. We’d also serve homemade sausage rolls , tea sandwiches, sandwiches made with a meat paste, and a pot of tea.

How to Make Jam Tarts

For these raspberry jam tarts, I used a half recipe of this One Minute Pie Dough. You can also use store-bought pie dough.

While you can make the fruit tarts any size you want, I prefer the two-bite size. You can use a small fluted cutter, or a plain biscuit cutter will also work. 

Dough and biscuit cutter on a floured counter.

To bake the tea tarts, you can use a mini muffin tin or mini tart pans.

Fluted cutter and dough next to a mini muffin pan.

This is also a great time to use up the small amounts of jams and preserves you might have in your fridge. 

Around holidays, I had about 5 types of jam in my fridge which prompted me to make these. I made apricot jam tarts, strawberry jam tarts, lemon curd tarts and even blackcurrant jam tarts.

To make the jam tart pastry, start by rolling out chilled dough to about 1/4″ thick. With a fluted or biscuit cutter, cut the dough and press into a muffin tin or tart pans. If using tart pans, make sure to grease them well as they’re harder to remove.

Small bowls of jam, dough pressed into mini muffin tins, and a rolling pin.

Fill each tart about ⅔ full with your jam of choice. Don’t fill them to the top as the jam will bubble over the edges. 

Spooning jam into raw dough tart shells.

Bake for about 15-17 minutes or until light golden brown.

After about 5 minutes, remove them from the muffin tins. Allow the tarts to cool completely before serving.

This easy recipe for jam tarts is great to make with kids, just like my mom did. Give them a little bit of dough and fill them with any flavor jam they choose. 

Variations on Jam Tart Cookies

While the classic jam tart is made with a simple shortcrust pastry and jam filling, there are many variations on this basic recipe. Try the following: 

  • Use different types of jam or fruit preserves to create different flavors. Try spicy or exotic flavors of jam!
  • Add a layer of frangipane or almond paste under the jam filling for an extra layer of flavor.
  • Use a different type of pastry, such as puff pastry or filo pastry, for a different texture.
Apricot jam tart with a bite taken out of it.

Looking for more fruit tarts?

Jam Tarts (mini fruit tea tarts)

Cynthia
These mini fruit tarts are filled with assorted jams and lemon curd. They are a perfect accompaniment to a pot of tea!
5 from 4 votes
Prep Time 5 minutes
Cook Time 17 minutes
Course Dessert, Tea
Cuisine English
Servings 18 tarts
Calories 61 kcal

Ingredients
  

  • 1 pie crust (single pie crust)
  • 1/3 cup raspberry jam assorted flavors or just one

Instructions
 

  • Preheat oven to 350 degrees F.
  • If using mini tart tins, grease and flour lightly for easier removal.
  • Roll the chilled pie dough to 1/4" thick. Using fluted or round biscuit cutters, cut circles as closely together as possible. Re-use scraps and continue rolling until all dough is gone.
  • Press circles into mini muffin tins or small pie tins.
  • Add 1 to 1 1/2 teaspoons jam or lemon curd about 1/2 to 2/3 the way up. Don't over-fill or they will bubble over the top.
  • Bake for 15-17 minutes or until tarts are light golden brown.
  • Allow to cool 5 minutes and then remove to wire racks until completely cool.
  • Store in an air-tight container. May be frozen for up to one month.

Notes

Nutritional values are based on 1 pie crust and raspberry jam. Using other jams will result in slightly different values. 

Nutrition

Serving: 1tartCalories: 61kcalCarbohydrates: 9gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 41mgPotassium: 14mgFiber: 0.3gSugar: 3gVitamin A: 0.1IUVitamin C: 1mgCalcium: 3mgIron: 0.3mg
Tried this recipe?Let us know how it was!

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19 Comments

  1. Ooh what a great recipe. I would love to try these out! I haven’t made fruit tarts before but it looks so tasty!

  2. 5 stars
    I love jam cookies so I know I would love these! A perfect dessert and so elegant too…these would be a delightful addition to my Easter table!

  3. These were a favorite treat that my Mom made for me and my brothers, along as giving it as a thank you. I lost my recipe so was thrilled to find yours, which only has one difference. After the dough and jam are in the tins, a small amount of mixture was put on top – when cooked it was like cake. Made a nice little topper and kept the jam inside the tart.

5 from 4 votes (1 rating without comment)

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