Foodie Friday – Jam Tarts Recipe

Foodie Friday – Jam Tarts Recipe

This week we’re sharing the recipe for a classic tea party treat – the jam tart! I’m typing up this extract just before lunch time which wasn’t the best idea – don’t they look delicious? Get creative and experiment with different flavours and pastry designs, why not create heart shaped lids with strawberry jam for an Alice in Wonderland themed tea party!


Crostatine All Marmellata

Jam Tarts Recipe

These pretty tarts are fun to make and you can use your imagination when it comes to decorating them – in fact, get the kids involved, they will love it! I like to use a selection of jam – apricot, raspberry, plum, peach – or whatever I have in the cupboard. Homemade jam is best, otherwise go for a good-quality brand that does not contain too much sugar!


Makes 6

For the pastry –

  • 250g/9oz/2 cups plain (all-purpose) flour
  • 125g/4₁⁄₂oz/₁⁄₂ cup cold unsalted butter, cut into small pieces
  • 75g/2₃⁄₄oz/generous ₂⁄₃ cup icing (confectioners’) sugar
  • seeds of ₁⁄₂ vanilla pod (bean)
  • 2 egg yolks
  • jam of your choice or a selection
  • egg wash

Sift the flour into a large bowl, add the butter and rub it in until it resembles breadcrumbs. Stir in the icing sugar and vanilla, then add the egg yolks and mix to a smooth dough, working quickly to avoid the dough getting warm. Form the dough into a ball, wrap in clingfilm and leave to chill for at least 30 minutes, or until required.

Preheat the oven to 160°C (fan)/180°C/350°F/Gas mark 4. Lightly grease 6 round 12cm/4₁⁄₂in diameter loose-based tartlet tins with butter, then dust with flour.

Roll out the dough on a lightly floured work surface to a thickness of 5mm/₁⁄₄in and use to line the prepared tartlet tins. Lightly prick the bottoms with a fork and fill each with jam. Gather up the remaining bits of pastry, roll out, and cut out strips or shapes to place over the top. Brush with a little egg wash.

Place the tins on a flat baking tray and bake in the oven for 20–25 minutes until golden.

Remove from the oven, leave to cool, and carefully remove from the tins.

Recipe from Gennaro’s Italian Bakery by Gennaro Contaldo, published by Pavilion Books. Image credit to Dan Jones.


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