Mini Tarts with Jam

Name: Mini Tarts with Jam
Prep time: 30 min
Cook time: 15 min
Total time: 75 min
Yield: 24 tarts
Cuisine: French
Ingredients: 1 1/2 cup all-purpose flour (spooned and levelled); 1/2 cup unsalted butter (cold, cubed); 1/4 cup granulated sugar; 1 large egg (beaten); 1 tablespoon cold water; 1 cup fruit jam (your choice); 1 egg yolk (beaten, for egg wash)

75 min 24 tarts Easy

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Mini Tarts with Jam

Delightful mini tarts filled with your choice of luscious fruit jam, perfect for any sweet tooth.

Prep

30 min

Cook

15 min

Total

75 min

Servings

Difficulty

Easy

Mini tarts with jam are a charming and versatile dessert that can be tailored to suit any occasion. These bite-sized treats are not only easy to make but also offer a perfect balance of buttery pastry and sweet filling. Whether you are hosting a tea party or looking for a sweet treat to enjoy with your afternoon coffee, these mini tarts are sure to impress. The simplicity of the recipe allows for endless variations, making it a delightful project for both novice and experienced bakers alike.

Ingredients

Servings

Pastry

Filling

For Brushing

Instructions

Prepare the pastry

In a large bowl, combine flour and sugar. Add cold butter and rub together until the mixture resembles coarse crumbs.

Pro tip: Use a pastry cutter or your fingertips to avoid warming the butter.

Form the dough

Add the beaten egg and cold water to the flour mixture and mix until a dough forms. Wrap in plastic wrap and chill for 30 minutes.

Pro tip: Do not overwork the dough to keep it tender.

Preheat oven

Preheat your oven to 350°F (175°C).

Roll out the dough

Roll the chilled dough on a lightly floured surface to a thickness of about 3 mm (1/8 inch).

Pro tip: Rotate the dough often to prevent sticking.

Cut and shape

Cut the dough into circles using a 7.5 cm (3 inch) round cutter. Place into a mini muffin tin, pressing gently to form the tart shells.

Pro tip: Use the end of a rolling pin to gently press the dough into the tin.

Add filling

Fill each tart shell with about 1 teaspoon of jam.

Pro tip: Do not overfill to prevent overflow during baking.

Bake

Brush the edges with egg wash and bake for 12-15 minutes until the edges are golden brown.

Pro tip: Check tarts at 10 minutes to prevent overbaking.

Cool and serve

Let the tarts cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Pro tip: Use a small offset spatula to gently lift the tarts out.

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Tips & Tricks

<ul><li>Use a variety of jams to create a colourful assortment of tarts.</li><li>Chill the dough before rolling to make it easier to handle.</li><li>Use a fork to prick the pastry base to prevent it from puffing up.</li><li>Brush the edges with egg wash for a golden finish.</li></ul>

Serving Suggestions

Serve these mini tarts with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience. Pair them with a light, fruity tea or a crisp white wine for a refreshing contrast. To make ahead, prepare the pastry shells and store them in an airtight container for up to three days. Fill them with jam just before serving for optimal freshness. Leftovers can be stored in the refrigerator for up to two days.

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