Plum Jam Tarts – homemade sweet and sticky jam in a crisp pastry tart case!
Ever since I made my homemade plum jam I’ve been looking at delicious ways to use it, and a classic jam tart seemed like a great idea! I remember when I was younger I loved eating jam tarts, strawberry was my favourite followed closely by the lemon jam tart – they were so moorish I was always tempted to have another.
Making jam tarts is super easy and really great fun if you have any little hands around to help you out – so if you’re looking for a baking project for the bank holiday weekend then look no further than these scrummy plum jam tarts! My recipe for Sweet Plum Jam can be found here but you can always use your favourite pre made jam – I am a big fan of bramble jelly as well – YUM! Bramble Jelly on toast is my idea of toasty heaven – my Grandad always used to make this for us and I’ve loved it ever since ❤
With some of extra pastry I had left I also made some small hearts for the top of the jam tarts – they remind me of the nursery rhyme line – the Queen of Hearts and her Jam Tarts – or something like that, I hope I didn’t just make that up!! haha. I really hope you’re inspired to give this recipe a go – it’s super simple and quick you’ll love it even more. The pastry is crisp and sweet and the jam is even sweeter – they look so delicate but they pack a great flavour that everyone will enjoy!
For the pastry –
125g unsalted butter, cubed
250g plain flour
75g caster sugar
1 medium egg
For the filling –
1 – To make the pastry, in a bowl rub together the butter and flour. Use your fingertips to do this until the mix resembles breadcrumbs. You can check for lumps by shaking the bowl – they’ll come to the top. Stir in the sugar. Make a well in the centre and add the egg. Using your hands bring together the dough until it all comes together. Knead in the bowl until smooth and then cover with clingfilm and chill for 30 mins.
2 – Preheat the oven to 180C and butter a tartlet tin, or you can use a cupcake tray. Roll out the pastry to the thickness of about 5mm, then using a fluted cutter cut out the cases. The size of the cutter depends on what tray you’re using but I used a cutter that was at least 1cm larger than the hole in the tray – if that makes sense! Reserve any trimmings for the hearts.
3 – Spoon a heaped teaspoon of jam into the cases and shake the tin so the jam levels off.
4 – Roll out the trimmings and using a heart shaped plunger cutter make 12 hearts – place one on top of each tart in the centre.
5 – Bake for 12- 15 minutes or until the pastry is golden. Leave to fully cool before eating as hot jam is VERY hot!!