Jam Tarts for Mother’s Day
There is something simple, comforting and nostalgic about the humble Jam Tart. For many people it was probably the first thing they cooked with their Mum or Grandma. Making Jam Tarts always reminds me of Home Ec in Secondary School and many of those said tarts didn’t make it home as I would have scoffed them before home time.
I originally made these with pupil during British Food Fortnight as you can’t get more British than a dainty Jam Tart, plus I have a set of fantastic 10-year-old budding pastry chef boys in my class. These are also a great, simple bake for Mother’s Day. My pupils really enjoyed cutting out different shapes from the leftover pastry to decorate the tart.
This recipe also works well with lemon curd and chocolate spread. Just be careful with the chocolate spread as it does have a tendency to catch. If you don’t have time to chill the dough don’t worry. It will still work, the pastry just may puff up a bit more. If you don’t own a bun tin these also work surprisingly well in silicone fairy cake cases, but the pastry doesn’t brown as much.
Makes 12 small tarts
225g plain flour
1 tsp baking powder
around 12 tsp jam
1) First get started on the pastry. Sieve the flour and baking powder into a bowl then rub in the butter until the mixture resembles breadcrumbs.
2) Add the chilled water a small amount at a time and mix with a knife until you have a good dough. Roll into a ball, cover in cling film and chill in the fridge for 30 min.
3) Roll out the pastry until around 5mm thick. Using a 3 inch cutter, cut rounds and press gently into a bun tin. Place a generous teaspoonful of jam in the center of each round.
4) Bake at 200oc for 10 min, or until well risen and golden. Allow to cool for 5 min before transferring to a wire rack.