These fruit tarts or jam tea tarts are something I’ve been making 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.
We’d pat the dough into a small tart tin and get to choose our favorite jam for the filling. Mom would pop the jam tarts into the oven with her pie, and my brother and I would get a tiny treat that we had made ourselves.
Many years later I was the head cook, (actually the only cook), in a British pub in Pasadena. We served a sort of mini American version of an English tea. I’d make a batch of these fruit tarts filled with assorted jams and lemon curd. We’d also serve homemade sausage rolls , cucumber sandwiches, sandwiches made with a meat paste, and a pot of tea.
Jam tarts are the perfect accompaniment to a cup of tea or as part of an Afternoon Tea tray with assorted sweeties.
How to make jam tarts
These jam tarts are 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. For this recipe, I used a half recipe of this One Minute Pie Dough. You can also use store-bought pie dough.
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.
Roll out the chilled dough to about 1/4″ thick. With a fluted or biscuit cutter, cut the dough and fit into a muffin tin or tart pans.
If using tart pans, make sure to grease them well as they’re harder to remove.
Fill each tart with enough jam or lemon curd to fill the case about 2/3 full.
Don’t fill them to the top as the jam will bubble over the edges. Bake for about 15-17 minutes or until light golden brown.
After about 5 minutes, remove from muffin tin. Allow to cool completely before serving.
Fruit Tarts (mini jam tea tarts)
- 1 pie crust (single pie crust)
- 1/3 cup raspberry jam assorted flavors or just one
- 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.
Looking for more fruit tarts?
This Grain-Free Red, White and Blueberry Tart is perfect for summer fruits.
This Grain-Free Fig Tart is delicious in late summer and fall.
This Three Nut Tart is a holiday favorite!