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.
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.
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.
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.
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.
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!
Jam Tarts (mini fruit 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.